A Brief Praise
Olives are small but mighty: salty, slightly bitter, and full of savory character. They add depth to salads, pasta, sandwiches, and cheese boards — and they stand beautifully on their own when served simple and chilled.
Different Types, Different Flavors
- Castelvetrano: Buttery and mild.
- Kalamata: Deep, fruity, and robust.
- Manzanilla: Briny and great for stuffing.
How to Enjoy Them
Try olives with crusty bread, marinated in herbs and citrus, or chopped into tapenade. They pair wonderfully with cheese, tomatoes, grilled vegetables, and a glass of crisp wine.