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ESPINALER, OLIVES STUFFED W/ANCHOVIES
The stuffed olive is made from the Manzanilla Fina variety. Of Extra category, it is carefully deboned and filled with an anchovy paste, allowing an excellent combination and flavor.
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FRENCH GREEN OLIVE WITH FENNEL, ARNAUD
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.
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FRENCH GREEN OLIVES WITH HERB, ARNAUD
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.
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FRENCH OIL CURED OLIVES W/ HERBS (PITTED), ARNAUD
For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These green olives are cured for several months in gros sel, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. 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.
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FRENCH OIL CURED OLIVES WITH ROASTED GARLIC, ARNAUD
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.
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FRENCH OIL CURED WITH HERBS
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.
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FRENCH PITTED GREEN OLIVES WITH HERBS, ARNAUD
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.
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FRESCATRANO OLIVE, PITTED
Exclusive to FOODMatch, these vibrant, sweet and crowd-pleasing Halkidiki olives are cured in refrigeration (unpasteurized and unfermented) and perfect tossed with grains, greens or pasta.
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GAETA OLIVES
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.
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GREEN OLIVE TAPENADE, ARNAUD
The Arnaud family has prepared this delicious olive spread called ‘tapenade’. Spread it on a crusty, buttered bread or crackers or serve with omelet or grilled meats. The ingredients : olives, capers, extra-virgin olive, anchovies, herb de Provence and salt.
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GREEN OLIVE WITH HERB, ARNAUD
For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These green olives are cured for several months in gros sel, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. These olives are among the most delicious in the world.
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ITALIAN TAGGIASCA OLIVES
The celebrated olive of the Liguria region in the Italian Riviera, Taggiasca’s fruity flavor is the centerpiece of Italian fare. With a deep violet skin, it offers a firm bite and a fruity and mildly sweet flavor. Its small size is perfect for snacking and its strong aroma and clean finish makes is perfect for making extra virgin olive oil. Frutto’s Taggiasca olives are packed in an herb infused oil that can be used for a great flavor marinade or light dressing.
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La Espanola, Anchovy Stuffed Olives
A product of Spain, these classic green olives with anchovies come in easy to open cans at 50 g each. Are great for entertaining, garnish or tapas.
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LOSADA, GORDAL OLIVES, PITTED 168 GR
The name gordal means the fat one due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive. Curing Method: Conventional, Time of Harvest: September / October
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LOSADA, GORDAL OLIVES, PITTED 4.4 LB
The name gordal means the fat one due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive. Curing Method: Conventional, Time of Harvest: September / October
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LOSADA, GORDAL OLIVES, WHOLE
The name gordal means the fat one due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive. Curing Method: Conventional, Time of Harvest: September / October
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LOSADA, MANZANILLA OLIVES 4/1 GAL
Olive Variety: Manzanilla 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. -
MANZANILLA OLIVES, LOSADA
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.
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MARCONI, MOROCCAN OIL CURED OLIVES
Oil-curing is what makes them wrinkly, nicely salty, and delicious. These whole olives have concentrated woodsy, winey, raisiny flavors. Meaty and firm texture.
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MAS D’EN POU, ARBEQUINA OLIVES
From the region of Catalonia in Spain, the Arbequina is a small, firm and delicately flavored.
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MONINI ,L’OLIVA BELLA DI CERIGNOLA, PITTED GREEN OLIVE PACKS
Surely one of the best known Italian olives in the world, appreciated for its pleasantly savory, herbaceous and slightly spicy flavor with notes of bitter almonds, it is perfect for an appetizer or a snack.
Ready to eat pitted olives with extra virgin olive oil, without brine
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MONINI ,L’OLIVA LECCINO, PITTED BLACK OLIVE PACKS
The Leccino olive is among the best known and most appreciated cultivars in Italy; its typical slightly toasted and woody scents make it pleasant in any context.
Ready to eat pitted olives with extra virgin olive oil, without brine
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MUFFULETTA OLIVE SALAD
Muffuletta mavens make regular pilgrimages to the French Quarter for a taste of the original sandwich from Central Grocery. For those who can’t make the trip, we can get you pretty close. The key to this sandwich is a crisp and briny olive and veggie salad that soaks into the doughy Italian bread.
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NATURAL 3 OLIVE MIX, LOSADA
To capture the best possible flavor and texture of each variety of olive, they are cured separately in a natural saltwater brine before being mixed in a blend that showcases the fruitiness of Cornicabra, the slightly bitter flavor of Aloreña and the herbaceous notes of Cuquillo.
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NATURAL ALORENA OLIVES, LOSADA
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 -
NATURAL CORNICABRA OLIVES, LOSADA
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.
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NATURAL OLIVES MX PITTED, SPANISH, LOSADA
The natural olive mix is a selection of unique varieties and traditional Spanish olives. 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. Olive Varieties include Natural Gordal, Verdial, Zorzaleña, Cuquillo, and Cornicabra.
Curing Method: Natural Brine Cured -
OLINDA, OLIVE JUICE / BRINE
Since 1937, West Coast Products has provided chefs and at-home cooks with premium California olive products. Our commitment to freshness is apparent the first time you bite into one of our olives, cook with our oil or shake a martini with our brine. Our harvesting process ensures that every olive meets our standard before arriving at your door.
We believe in the philosophy of fresh, in-season, and local products which ensures the premium quality of West Coast olive products. We offer a variety of olives in bulk packaging for industry chefs and the and the at-home chef alike. With fruit-forward notes, our award-winning Arbequina olive oil surpasses the quality of many imported olive oils.
West Coast Products also believes that fresh should be affordable. You will see that while our California olives and olive products are premium, our prices remain competitive.
Currently owned and operated by the DeCamilla brothers, Mark, David and J.B., West Coast Products continues to provide our customers with premium California olive products.
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PARTANNA, MEDITERRANEAN OLIVE MIX
The Asaro Family has been harvesting and crushing olives in the Valle del Belice, Sicily since 1916. Our olives are hand-picked, processed same day within four hours of being picked, and preserved
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PETITS COQUILLOS OLIVES, ARNAUD
Petits Coquillos are small dark olives, packed in the Niçoise style in natural sea salt brine.
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PETITS COQUILLOS OLIVES, ARNAUD
Petits Coquillos are small dark olives, packed in the Niçoise style in natural sea salt brine.
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PICHOLINE OLIVES, BARNIER
This world-class French green olive varietal is crisp yet tender and slightly salty.
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PITTED 4 OLIVE MIX, ARNAUD
Mixed Provençal Olives with thyme and red wine vinegar.
Ingredients: Green, black and tourantes tailladées olives, Niçoise style olives, Picholine olives, water, vinegar, sunflower oil, thyme of Provence, sea salt, citric acid as a preservative. -
PROVENCALE MELANGE OLIVES, ARNAUD
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.
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PROVENCALE PITTED MELANGE OLIVES, ARNAUD
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.
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QUEEN PIMENTO STUFFED OLIVES
This queen reigns supreme! Del Destino Spanish Queen Olives are bright green spherical delights, stuffed with a remarkable red pimiento in the middle. Perfectly plump and almost juicy, these olives border on tart, with the classic saltiness that is attributed to its salt water brine. Larger than the Manzanilla olive, the Queen olive makes a striking appearance on an antipasto platter surrounded by aged cheeses and cured meats.
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SALSA ESPINALER 6/750 ML
Elaborated with high quality ingredients. Made with vinegar-based, red paprika and spices. The best aperitif sauce in the world. We fabricate it since 1950.
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SICILIAN OLIVES, PITTED
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.
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SICILIAN STYLE OLIVES, PITTED
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.
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SICILIAN STYLE OLIVES, SUPER COLOSSAL
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.
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STUFFED OLIVE WITH ANCHOVY
Manzanilla green olives, water, anchovy paste, flavor enhancer: monosodium glutamate, salt, acidifying: citric acid and antioxidant.
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SUN DRIED PITTED BLACK OLIVES, XL CA. STYLE, OIL COATED
Creative cooks incorporate these powerhouses of flavor into all kinds of dishes. Keep a gallon close by and add a handful of them to salads, baked fish or sauces. These olives are sun dried, which concentrates their flavor, so a few go a long way. A great accompaniment for wine; serve with cheese for a quick appetizer.
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ZORZALENA OLIVES, SPANISH (NATURAL), LOSADA
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
