ingredient guides olives and antipasti

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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  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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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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These famous sweet-and-spicy Peruvian peppers are an antipasto superstar! Their round sturdy hollows make them perfect for stuffing, while their irresistibly tangy flavor makes them an amazin

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This abundant green olive originates in Sevilla, Spain. Manzanilla olives are straw-colored, plump, and meaty, and are most commonly stuffed and sk

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History Of Pasta: Wheat + Water + Patience A glimpse into one of the most widely known and best-loved foods on the planet: pasta. Let’s face it: pasta is life. You might know it

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Halkidiki Olives The Greek Halkidiki (Hal-KEE-dah-kee) is grown and harvested on the Halkidiki Peninsula of Northern Greece, a land with a unique climate and soil charact

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This plump, green olive is known for its large size and pimento filling. Like the Spanish Manzanilla, the Queen is a common olive that hails from the region of Sevilla. ORIGINAndalucia,

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