Specialty Foods

Sweet, tasty, slightly smoky – this varietal is a close cousin to the classic Nicoise. Grown in Spain, pitted.

The authentic French varietal. Smoky, fruity with a velvety smooth texture. Must be refrigerated.

Medium green in color, Picholines are crisp yet tender and slightly salty. The most famous French olive, they are grown both in Provence and in the Languedoc regions of France. Must be refrigerated.

Crunchy green Sevillane olives from Spain, in a marinade of preserved lemon and curry. Must be refrigerated.

Mt. Athos green olives, buttery and crisp, are stuffed with rich and creamy blue cheese. Must be refrigerated.

A combination of shredded duck meat, duck fat seasoned and cooked confit style.

A flavorful and smooth combination of fresh and smoked salmon, cream, and spinach.

This muffuletta salad is comprised of olives, sunflower oil, red peppers, cauliflower, carrots, celery, pepperoncini, garlic flakes, red wine vinegar, capers, spices, sea salt, and citric acid.

Bruschetta topped with olives (Halkidiki green olives, Kalamata olives), sunflower oil, Florina red pepper strips, capers, chopped garlic, red wine vinegar, spices, sea salt, and citric acid.

Meaty portabella slices in a rich, sophisticated marinade topped with roasted peppers.