Olives

This lively blend of tangy Danish feta, pimento-stuffed green olives, and pitted Kalamata is an ideal antipasto for snacking.

Assortment of Greek olives, red peppers, carrots, cauliflower, celery and spicy jalapeno. Marinated in rich herbs and sunflower oil.

The Carmona olive mix is a selection of unique varieties and traditional Spanish olives. Containing a mix of Natural Gordal, Verdial, Zorzalena, Cuquillo, and Cornicabra olives, it provides a variety of sizes, colors, textures, and flavors in a single jar. It is named for Carmona, the town where Aceitunas Losada has resided for more than 50 years.

Heart-healthy almonds add the perfect amount of crunch to buttery and sweet Mt. Athos green olives.

Manzanilla green olives, water, anchovy paste, flavor enhancer: monosodium glutamate, salt, acidifying: citric acid and antioxidant.

When harvested, these olives are still in the middle of the maturation process, creating a product that is homogeneous in color, a beautiful deep olive green. One of the main characteristics of this variety is the strength and vigor of the olive tree, which for decades has been used to graft weaker varieties, taking advantage of the strong zorzaleña roots. Because of this process the zorzaleña olive trees began to disappear becoming scarce and underutilized. Most of the existing trees are found growing wild at road sides. The name zorzaleña originated from local wild birds zorzales, that feed on the mature olives found in Western Andalucia.
Curing Method: Natural Brine Cured
Time of Harvest   August – October

Naturally cured for a minimum of 10 months (No Lye), our Pitted Sevillano Jumbo Olives have the size, flavor and crunch perfect for any deli case. 100% California Grown, All- Natural, Kosher Certified.

Naturally cured for a minimum of 10 months (No Lye), our Whole Sevillano Super Colossal Olives have the size, flavor and crunch perfect for any deli case. 100% California Grown, All- Natural, Kosher Certified.

For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These olives are cured for several months in a simple sea salt brine. Nothing else is added, leaving each olive with simple, fruity olive flavor. Our olives are among the most delicious in the world. These sterilized tins have a shelf like of over 5 years. Tender olives, pasteurized to give them a long shelf life. These olives have less salt than their fresh, unpasteurized counterparts.

The Arnaud family’s tender, plump black French olives are salt cured and seasoned with mellow roasted garlic slices. These olives macerate in their own juice, and have rich, simple fruity olive flavor. Finished with a drizzle of extra virgin locally-produced Provencal sunflower oil.

This aromatic golden oil is made in the Valle des Baux, in beautiful Provence, France. Made from a single cold-pressing of five different types of olives of the region, Arnaud’s Vallee des Baux de Provence Extra Virgin Olive Oil combines intense Salonenques and Picholine, fruity and aromatic Aglandau and Grossanes, and sweet Verdales olives. The result is a stunning golden-green oil with a fruit-like flavor with notes of hazelnuts and almonds, and a fragrance of artichokes. Vallee des Baux de Provence Extra Virgin Olive Oil is made by Arnaud Olives, a family-owned company since 1947. A 100% all-natural product. Don’t use this beauty for cooking, but rather savor its full flavor by using it cold on salads, drizzled on grilled meats and vegetables, or for dipping bread.

For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These olives are cured for several months in a simple sea salt brine. Nothing else is added, leaving each olive with simple, fruity olive flavor. Our olives are among the most delicious in the world. These sterilized tins have a shelf like of over 5 years. Tender olives, pasteurized to give them a long shelf life. These olives have less salt than their fresh, unpasteurized counterparts.

Olive Variety: Manzanilla Pitted Olives
Curing Method: Conventional
Origin: Typical of Seville, Andalusia
Time of Harvest: September / October
Description:  Manzanilla gets its name little apple due to its round spherical shape.  Manzanilla is high in oil content making it very pleasant on the palate as well as containing all the nutritional elements of top-quality olive oil.  It also favors digestion due to its low content in saturated fat. 
Serving Recommendations:  Manzanilla olives are known for their delicate flavor making them extremely popular for use in your favorite martini.

For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These olives are cured for several months in a simple sea salt brine. Nothing else is added, leaving each olive with simple, fruity olive flavor. These olives are among the most delicious in the world. These fresh, unpasteurized olives are slightly saltier than olives in tins. They have a bright, natural color of the fresh fruit, with a firm, crunchy bite, and bold fresh olive flavor.

The Carmona olive mix is a selection of unique varieties and traditional Spanish olives (Natural Gordal, Verdial, Zorzaleña, Cuquillo, Cornicabra). The mix contains cornicabra, zorzaleña, verdial, cuquillo and gordal olives. This 5 olive mix provides a variety of sizes, colors, textures, and flavors in one jar and is named for Carmona, the town where Aceitunas Losada has resided for more than 50 years.

Each aloreña olive is cracked before the curing process. The traditional natural brine is made of water and salt, and the crack facilitates the natural fermentation.  The crack and firm texture of this olive also makes it very fitting for custom marinades.  The aloreña olive, also known as Malagueña in certain areas, is the only olive from Spain with a D.O., Denomination of Origin.
Curing Method: Natural Brine Cured
Time of Harvest: End of August

A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured. This olive provides a meaty texture with a slightly tart to salty flavor. After being brine or salt cured, the olive is rubbed with olive oil, which gives the olive a delicately mild flavor. Gaeta olives are popular as an appetizer, as a salad ingredient, as an olive added to pasta dishes, as a topping for cooked fish, or as an olive made into a puree. The Gaeta olive may also be referred to as Gyeta olive.

For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These olives are cured for several months in a simple sea salt brine. Nothing else is added, leaving each olive with simple, fruity olive flavor. Our olives are among the most delicious in the world. These sterilized tins have a shelf like of over 5 years. Tender olives, pasteurized to give them a long shelf life. These olives have less salt than their fresh, unpasteurized counterparts.

A tantalizing and colorful blend packed with heat. Pulpy green Azzizi olives and purple Picual olives absorb spices, hot pimientos, zesty lemon slices and a hint of cinnamon.

Green olives stuffed to perfection with blue cheese.

This is the quintessential organic Greek green olive: mild, bright, herbal and free from pesticides or preservatives. Pair with cheddar, asiago or salami.

Delicately cured and harvested by hand, this classic Greek green olive pairs perfectly with cheddar, asiago and calabrese salami.

Hand-stuffed with Florina pepper strips, this classic cocktail garnish pairs wonderfully with manchego and goat cheese.

This iconic buttery and fruity Mt. Athos Olives are marinated in a robust and savory Bloody Mary brine that pairs perfectly as a drink garnish, paired with burrata, or served on a charcuterie board.

Easy and breezy, these olives are marinated in a sweet tangerine and orange brine that finishes with a hint of spice. Serve with champagne, prosecco, or in a cold pasta salad with walnuts and goat cheese crumbles.

Hand-stuffed with creamy feta cheese, these mild and buttery olives are a great ready-to-serve appetizer, salad toss-in or cocktail garnish.

A unique and exciting marinade of dried tangerine slices, chili peppers and herbs create a bright, sweet, savory, and spicy olive mix. Serve with champagne or toss with couscous, smoked almonds and goat cheese crumbles.

A signature mix of Greece’s best olive varietals – Kalamata, Mt. Athos, Mt. Pelion Blond & Black, Gordal, and Nafplion – in a sublimely spicy marinade of crushed chiles and garlic.

Smooth, buttery and meaty Mt. Athos green olives marinated in a zesty blend of authentic Sicilian spices and herbs.

Crisp strips of Florina Peppers, sweeter and meatier than bell peppers, infuse these buttery Mt. Athos olives with a fruity, and lively taste.

From the Halkidiki Peninsula near Mt. Athos in Greece, these olives have a fresh herbal aroma, meaty texture and smooth buttery finish. A versatile ingredient for the Greek pantry.

Messinia Estate Kalamata olives are grown on the Western coast of the Peloponnese Peninsula, specifically in the Kyparissia region. The olives from this estate are mellow, fruity and extra plump because of the wet climate.

Cuquillo is a rare variety of an all natural and non-dyed black olive from Southern Spain. It has a smoky flavor and a sweet after taste.  Cuquillo olives have low acidity and bitterness, enhancing the persistence of its aroma. The cuquillo is interchangeable with the French variety Nicoise.  Cuquillos are available pitted or with pit. Curing Method: Natural Brine Cured; Time of Harvest: Mid November – Early December.

The cornicabra variety is usually used in olive oil production but in the typical regions of cultivation it is also very popular as a table olive. This olive is half way through the maturation process producing a beautiful color range from pale pink to dark purple. The cornicabra is oval-shaped with a small horn on one side, which gives the name to this variety: Corni-cabra meaning the goat’s horn. Curing Method: Natural Brine Cured; Time of Harvest: October – November