ingredient guides olives and antipasti

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

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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 known

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Olive Trees, harvesting and Olive Oil There is something surprisingly modest about olive trees, given their noble history and legendary reputation, going back far before biblical times.

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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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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

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

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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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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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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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