Specialty Foods

Peppers, canola oil, extra virgin olive oil, vinegar, salt, garlic, spices, lemon juice.

Peppers, water, vinegar, sugar, maple syrup, garlic, fennel seed, salt, calcium chloride.

A mix of pitted olives (Halkidiki & Kalamata), florina red pepper strips, parsley, thyme, and sea salt.

Chickpeas are a tradition on Mediterranean tables – mild, tender, and creamy in an aromatic herb marinade with dill and cumin.

A colorful blend of green, pink, and black olives with lupini beans in an aromatic French marinade of spices, peppers, and white wine vinegar.

Meaty olives marinated in herbs de Provence (basil, thyme, rosemary, sage, marjoram and savory).

Soft and fleshy with a vibrant purple hue and sweet, tart flavor – these olives impart great visual appeal to any meal or appetizer offering!

The Picholine is the queen of green olives. Medium green in color, Picholines are crisp yet tender and slightly salty. They should be delicate and “green” tasting, never acidic.

Mild black olives from southern Italy, these black cerignolas are glossy, firm, meaty, and exceptionally buttery.

Big beauty describes these bright glossy green olives from Italy. Mild in flavor.