Greece

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

The largest of the white bean family, gigandes grow extraordinarily large, tender and creamy thanks to Northern Greece’s mineral rich mountains.

A small amount of this delicious tapenade delivers a lot of flavor. Rich, savory, and aromatic – it is excellent on pizza, focaccia, sandwiches, and pasta.

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

Fleshy, complex and tart blond olives from the slopes of Mt. Pelion in Greece.

The perfect mix of climate, soil and terrain create the ideal conditions for this superior olive. Bright green, oval shaped, with a distinctive point, this large size olive has buttery flavor, meaty texture, with a fresh herbal aroma.

Mildly spicy red peppers stuffed with creamy Greek feta cheese. The ultimate Greek indulgence.

These thin, 2” to 3” chilies have a bright yellowish-green, wrinkled skin. They have a slightly sweet flavor that with a little bit of heat.

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.

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.