ingredient guides olives and antipasti

ORIGIN Halkidiki Penninsula, Greece DELALLO VARIETIES   QUICK FACTS A young green olive with hues ranging from straw-colored to light, golden green. First, olives are alkaline treated t

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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

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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

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Whether black, green or red (yes, red!), the Italian Bella di Cerignola is a “beaut” of an olive, enormous in size and irresistible in flavor. We recommend these mild, buttery oli

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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

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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

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

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An Ode to Olives You know here at DeLallo HQ, we always have reason to celebrate. But today is unique because we have three reasons! It’s not only Friday, not only the first

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  The Picholine is a crisp, firm olive possessing a light green color, almond shape and firm bite. The flavor is lemony finishing with a mild contrast of briny and bu

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The Sicilian-style olives that are processed in our Oroville, CA facility, are cured, prepared and packed with nearly zero impact on the local environment, utilizing a surprisingly low volum

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Olive FAQ Detailed answers to some of the most pressing questions you might have about the extraordinary stone fruit. How are olives made ready to eat? Why do some olives have slices in

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Grown in Morocco, Beldi olives are small and shriveled with a chewy texture. The fruits are often processed through salt-curing, which yields

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