Ingredient Guides

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

blogs

An abundant green olive originating in Sevilla, Spain, these straw-colored gems are plump and meaty, most commonly stuffed and skewered in happy hour cocktails. ORIGINSevilla, Spain DELALLO V

blogs

Small, nutty and sweet, the San Remo is grown in Linguria, a province of Northern Italy along the Italian Riveria.

blogs

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&

blogs

This trending green olive owns an irresistibly smooth, buttery flavor, but don’t be fooled by imposters! That bright green coloring isn’t natural, but a dye (that has been outlawe

blogs

A celebrity of the Greek olive world, the tart and tangy Calamata can be spotted a mile away (well, not really) by its deep purple hue and distinct almond shape. Entertaining with Greek mezz

blogs

A key player in the olive oil business, the Arbequina olive is small in size but big in flavor. Notably, these Spanish gems can be anywhere from pink to burnt orange in color, adding some int

blogs

The more mature sibling of the green Amfissa, this ripe Greek olive is a beloved component of Mediterranean entertaining and a tasty gourmet addition to a number of kitchen creations—fr

blogs

Niçoise-style Coquillo olives are small in stature and characterized by brown to black skin. The olive has a thin, soft flesh that is

blogs

The Low-Down On the Italian Meatball | Meatball Recipes and More Did you know that the iconic Italian plate of spaghetti and meatballs dish isn’t actually true to Italian tradition? In

blogs

11 Recipes for Your Favorite Stuffed Pasta Rings We like to believe that there’s nothing that a good pasta recipe can’t cure. There’s something comforting ab

blogs

One of the healthiest varieties of Italian air-cured meats, or salume, Prosciutto is a household name in most of Italy with many types of protected origin such as: Prosciutto di Parma, Prosci

blgs