Learn how Italians actually serve and enjoy olives.
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Flavor & Texture Guide
•
Castelvetrano – firm, mild, buttery
• Cerignola – very large, meaty, slightly sweet
• Taggiasca – tender, aromatic, savory
• Gaeta – rustic, briny, tangy
Serving Inspiration
Pair with
taralli, focaccia,
cured meats,
cheeses, antipasti,
or drizzle with
extra virgin olive oil
and sea salt.
Storage & Care Tips
Keep refrigerated after opening, fully submerged in brine, and consume within 7–10 days for best quality.
FAQ
Q: Are these olives less salty than supermarket brands?
A: Many varieties have a naturally mild profile due to traditional curing.
Q: Are they pitted?
A: Some are pitted and some are whole — we carry both. Check each product page for “pitted” or “whole” in the title or description.
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