Taggiasca Olives are tiny but packed with flavor. These black olives, grown above the Mediterranean in sunny Liguria, are stored in their own oil, and have a clean, true olive taste that is incomparable. Already pitted, the olives are wonderful to eat as part of an antipasto spread, or to use in pasta sauces, meat, fish or poultry dishes, or on sandwiches.

A colorful mix of Italian, French, and Greek olives also includes caperberries, sun-dried tomatoes, and marinated garlic. A huge platter of this antipasto is made several times a day in our shop because it sells out quickly. You can serve it in your own home as a delectable start to a meal. A perishable product, this olive antipasto may require 2nd day shipping, depending on distance.

Small black olives, cured in salt and then preserved in olive oil, are from the Atlas mountains of Morocco. These are crinkly in appearance,  slightly dry, and have a pronounced briney flavor. They’re great as part of an olive selection for an antipasto spread, to accompany paninis or other sandwiches, or to slice for sauces. A perishable product, these olives may require 2nd day shipping, depending on distance.

Round, black olives called Gaeta are part of Southern Italian traditions. These olives are great for snacking with cocktails, to use chopped in pasta sauces, or to accompany a mixture of olives. A perishable product, Gaeta olives may require 2nd day shipping, depending on distance.

Meaty, buttery green olives are from Castelvetrano in the Trapani region of Sicily. These plump olives are assertive without being bitter, and add a distinctive touch to an antipasto spread or as an accompaniment to paninis. A perishable product, Castelvetrano olives may require 2nd day shipping, depending on distance.

French black olive spread with anchovies, capers, and extra virgin olive oil is fantastic on grilled salmon or on crostini. The Arnaud brothers, Pierre and Philippe, combine their famous black olives with anchovies, capers, extra virgin olive oil, and local herbs to make this superb spread.

Tiny Niçoise-style olives in sea salt brine are cured for several months in brine infused with thyme. For three generations, the Arnaud family has been curing and selling traditional Provençal olives. These tiny, purple Niçoise-style olives are perfect for fish dishes, salade Niçoise and other Mediterranean recipes, as well as part of an antipasto selection.