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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.

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.

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

California-grown garlic cloves with a fresh from the oven flavor. Eat them whole, chopped, or as a spread.