Olives

Olives are some of the most popular items in our store, and we take special pride in sourcing ours direct from growers on three continents. I often see customers standing over the olive bar, baffled by the variety, but there are no bad choices; it’s really a matter of personal taste. If you’re uncertain, buy a container of mixed olives and see which you like best, both for eating out of hand and as a seasoning ingredient. In general, green olives are meatier and milder than black, and oil-cured more intense than brined, but olives vary in flavor and texture based on many factors: country of origin, variety, curing method, and the preferences of the grower when preserving their crop. We carry the broadest array of olives we can find, with a combination of house-cured and purchased products. We love it when members of our multicultural staff introduce us to products cured in their homelands; it keeps the assortment seasonal and interesting.