DeLallo has created and shaped the experience of table olives and antipasti in America. As experts in Mediterranean gourmet and specialty foods, we are fully vested in our olives—from growing and harvesting to curing and packaging. Including our own olive orchard in California, we have developed long-standing relationships with growers and farmers in the U.S. and all over the world.
Have you stopped by your local deli’s Olive & Antipasti Bar lately? There is no better way to experience the big, bold flavors that the Mediterranean has to offer. Whether you’re snacking, entertaining or creating, load up on the savory, briny, garlicky, lemony, tart, tangy, pickled, sweet-and-spicy flavors of your favorites. The olive bar is a great place to be inspired, browsing the best of gourmet greats from all over the world.
We love what we do. As a team of olive lovers and experts, DeLallo continues to source and develop new products, experimenting with trending ingredients and flavor combinations to share with you.
Olives are actually a stone fruit (like peaches or cherries).
Unlike most tree fruits, olives are inedible straight from the branch. Olives are cured in a variety of ways to remove bitter flavor compounds.
All olives start out green. As they mature, olives can range from a purple to deep brown or black. Olives range in color depending on when they are harvested. As a rule, the greener they are, the less mature they are.
The taste of each olive differs from olive variety to olive variety. Those big, bold flavors vary for a few reasons: olive variety, olive ripeness or color (how soon or late they were harvested) and how they are cured
Olive trees are an ancient Mediterranean crop, grown and harvested for thousands of years. Most olive trees are hundreds of years old and still bear delicious fruit!
There are hundreds of varieties of olives from all over the world. Each has their own unique and distinct characteristics to include shape, size, color and ultimately flavor.
The exact moment an olive is harvested makes all the difference—on a scale from green (young) to black (ripened). An olive's maturity affects its texture and flavor profile.
Ultimately, it is the curing style that gives an olive its distinct flavor profile. You can cure the same olive two different ways and create two very distinct tastes.
The heart of any great get-together is the food. Create artful antipasto pairings, lavish cheeseboards, killer party apps and spreads without leaving the deli. Whether you're entertaining for the holidays or setting the stage for the meal to come, a colorful presentation brimming with bold, vibrant flavors is an impressive way to gather your favorite people. Pick up some cured meats, specialty cheeses, crispy gourmet crackers and anything else you can dream up, then visit the olive bar for some gourmet greats: tart and briny olives, artichokes, pickled giardiniera salads, sweet-and-spicy peppers, colorful bruschetta... the possibilities are endless!
There is no exact science to portions, but we like to estimate 8 oz. of antipasti per guest.
Increase that to 16 oz. per guest when entertaining for a full evening of apps and drinks
We’re about to amp up your entertaining game a bit. Whether you’re setting the stage for the meal to come or entertaining with a colorful cheese board of your favorite olives, antipasti, meats and cheeses, knowing how to mix and match flavors is essential.
What’s so amazing about entertaining with pairings? It’s both easy and impressive. Eye-catching olive and antipasto items come together in artful ways, complementing wines and cocktails, specialty cheeses and cured Italian meats.
Still, it might seem overwhelming at first. As if hosting weren’t stressful enough, creating a delicious harmony of flavor combinations is complex. It is a science. Good thing we’ve rounded up some simple tips and insight from our DeLallo experts.
Note on Dry vs. Sweet
Dryness or sweetness in a wine depends on its residual sugars, or natural sugars left after the grapes ferment. Fermenting begins with a very sweet grape juice that the yeast eats and ferments to create alcohol. If fermentation uses up all the sugar, the wine is considered dry. If fermentation stops before the sugar is used up, there will be more sugar, resulting in a sweet wine.
From super-sharp aged varieties to young fresh types, cheese can make all the difference to your antipasto lineup. Cheese runs the gamut of delicate to bold, much like wine, but with an intricate middle ground of surprising textures, aromas and notes.
See your next trip to the Olive & Antipasti Bar as an invitation to great gourmet meals. The bar offers a colorful, bold-flavored lineup of tasty Mediterranean ingredients. Take your pastas, pizzas, salads, and flatbreads to the next level.
From the buttery, green Italian Castelvetrano to the tart and tangy Greek Calamata, olives come in a number of varieties from all over the world. Depending on a number of factors, including the climate and time of harvest, olives boast a vast range of colors, textures and flavors. (And, of course, how they are cured!) These beloved, bite-sized fruits are as complex as they are plentiful, so be sure to explore the world of flavor that olives have to offer.
Olives come in a wide range of colors, from straw-green to purples and black ...even pink! The precise moment an olive is harvested can determine its flavor and texture. Just as you might imagine, the greener an olive, the younger it is. These youthful fruits are typically picked from the tree in September and October—early in the harvest season. Green olives are often tart in flavor with a crisp, firm flesh. Dark-hued olives (the deep purple, brown and black) are allowed to ripen longer on the tree before they are plucked—typically in January—creating a more tender and more complex olive with deeper, richer notes.
Younger olives are green and tend to be firmer and crisper in texture with a more bright, tart flavor.
Dark olives are more mature, boasting richer and more intense flavors with a tender bite. Ripe olives can vary in color: from purple to brown to black.
Now why can't I just pluck an olive from a tree and plop it into my mouth? Raw olives are hard and extremely bitter—inedible until cured. The process of curing olives is simple, but takes time. Bitter (oleuropein) compounds are removed and the olive's natural sugars are converted to lactic acid. An olive owes its most charming characteristics to its cure. Black canned olives are processed, or ripened, more quickly with lye. This speedy method takes less time but also takes away from an olive's flavor.
A natural process where ripened olives are fermented in salt water. While this method takes longer (months and months and months), the results are a superbly flavorful olive. Our preferred cure for most olives, it is a natural way to emphasize an olives full, bold flavor.
Dry cured, or salt cured, olives are super intense. Olives are packed in salt, removing bitterness and moisture, leaving behind a wrinkled raisin-looking olive with a deep, concentrated flavor. These olives are often packed in oil, giving them a plump, juicy bite. (Sometimes referred to as Oil-Cured Olives.)
Lye, also known as caustic soda, is a curing agent used to hastily cure olives. An olive that might take months otherwise, can be cured in days or weeks. This process is followed by a thorough rinsing. While olives often keep their texture, the downside of a lye cure is loss of flavor.
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