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Ingredient Guides Olives and Antipasti

Kalamata Olives

Kalamata Olives

Calamata Olives The Kalamata olive, branded Calamata at DeLallo, is the most well-known Greek varietal. Easy to spot on any olive bar or antipasti spread, Calamata olives are know

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California Sevillano Olives

California Sevillano Olives

California Sevillano Olives         California Sevillano olives are a plump and crisp green varietal with meaty flesh and a smooth, buttery, briny bit

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Black Greek Olives

Black Greek Olives

Black Greek Olives Black Greek olives are one of Greece’s most popular table olive varieties. These olives are known for their purple to black hue, soft meaty

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Bella Di Cerignola

Bella Di Cerignola

Bella Di Cerignola Bella di Cerignola olives, or Cerignola, are enormous Italian olives with an irresistibly mild, buttery flavor and tender bite. These mild “beaut

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Get To Know: Taggiasca Olives

Get To Know: Taggiasca Olives

A small, fruity Italian olive from Linguria, Italy, the beloved Taggiasca olive (named for the village of its origin) is harvested both for table olives and olive oil. ORIGINTaggia, Italy (in

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Get To Know: Picholine Olives

Get To Know: Picholine Olives

Like Niçoise olives, the Picholine is another famous French olive with a low crop yield. Because of this, they are mostly sold and eaten domestically. ORIGINGard, a region of Southern

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Get To Know: Oil-Cured Beldi Olives

Get To Know: Oil-Cured Beldi Olives

Known for their wrinkly, black skin and intense olive flavor, Oil-Cured Olives are chewy, briny and pleasantly bitter, perfect for pairing up with other Mediterranean antipasti or adding a ne

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Get To Know: Niçoise Olives

Get To Know: Niçoise Olives

Only grown in the French Riviera with a low crop yield, Niçoise Olives are mostly sold and eaten domestically. These deep brown olives have little flesh with a large pit. ORIGINCote d&

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