Olives

Varietal Olives: Flavor Born from Tradition

Unlike mass-produced supermarket options, high-quality olives offer a complex flavor profile where fruitiness, a hint of salinity, and pleasant acidity intertwine. Each Mediterranean region offers a unique character, all of which are available for discovery in our collection.

Highlights of Our Selection

• Kalamata Olives (Greece): These dark purple, almond-shaped olives are a true classic. Cured in red wine vinegar brine, they possess a bold, wine-friendly intensity that pairs beautifully with robust reds.
• Sicilian Green Olives: Prized for their vibrant freshness, crisp snap, and mild, buttery finish. These are the quintessential aperitif olives.
• Olives with Pits: For the true connoisseur, we recommend olives with pits. Keeping the stone intact helps the fruit retain its structural integrity, natural juices, and authentic flavor during the curing process.

The Art of Pairing Olives

The salinity and healthy fats in olives provide a perfect counterpoint to the acidity and tannins in wine. Light green olives are a fantastic match for sparkling wines, Fino Sherry, or crisp whites like Albariño. Meanwhile, the intensity of Kalamata olives is ideal for medium-to-full-bodied red wines. To create a complete tasting board, we suggest pairing your olives with our fine cheeses and premium olive oils. 

Frequently Asked Questions

Why are olives different colors?

The color usually indicates the ripeness of the fruit when harvested. Green olives are picked earlier and are firmer and more tart. Dark purple or black olives are picked when fully ripe, resulting in a softer texture and a richer, mellower flavor.

How should I store olives after opening?

Once opened, olives must be kept refrigerated. It is essential to keep them fully submerged in their original liquid (brine or oil) to prevent oxidation and drying. When stored correctly, they will remain fresh and flavorful for 2–4 weeks.