Black Cerignola - a ripe, meaty, black olive from Italy. This olive may look like your typical black olive but this one is anything but. The Black Cerignola is firm to the touch and not too salty since it’s in a water brine. It is very juicy when you bite into it, so have your napkins handy. Overall, this olive is mellow and earthy and will surely find a place on your list of favorite Italian olives.
Black Portuguese - a firm, black olive - but this time from Portugal. This olive has a delicate, mellow and smooth flavor, very similar to the California Mission olive and is a whole olive, with the pit still intact (so watch your teeth)! Black, ripe Portuguese olives are an ideal addition to sauces, dishes including fish, or on their own with a drizzle of olive oil and sprinkle of herbs.
Greek Pitted Mix - a flavorful mix of Greek olives in a delicious red wine vinegar brine. The mix begins with Kalamata olives, with some green Chalkidikis and topped off with Amphissa olives. These are all pitted, so have no fear - no pits here. Because it has green and black olives mixed together, it’s crowd pleaser and brings together some of the best of both worlds. This olive mix should not be missed!
The Olive Pit