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. Stuffed with jalapenos to give the olives a little kick.

Authentic Florina red pepper strips stuffed inside smooth, buttery olives.

This smooth olive from the Halkidiki Peninsula in northern Greece is wonderfully hand stuffed with sun dried tomatoes.

Kalamata olives can be seen in a lustrous eggplant color, or in dark black, or even in brown, depending on growing region. Picked ripe and steeped in red wine vinegar brine, they are rich and firm, with a smokey, wine infused snap.

The best regional Greek olives with a little heat from red hot chiles.

Buttery Mt. Athos olives marinated in herbs, spices, and sweet, mellow garlic.

Buttery Mt. Athos olives marinated with classic Italian herbs.

Rich and fruity flavored black olives with wrinkled skin.

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. Stuffed with delicious blue cheese.

The “Conservolea” variety is at its middle stage of maturity. Greenish-brown to golden, this olive is called “blond” by the locals, and it is harvested while still young in the turning color stage. Very fruity and mild with very well balanced flavor.