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Mixed Olives
Late Harvest Mixed Olives. Photography by Corey Lugg | THE NIBBLE. Styling by Lauren LaPenna.
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ABOUT THE AUTHOR

 

KAREN HOCHMAN is Editorial Director of THE NIBBLE.

 

 

May 2009

Product Reviews / Main Nibbles / Condiments

Sonoma Farm Olives

Page 2: More Gourmet Olives

 

This is Page 2 of a two-page article. Click on the black links below to visit Page 1.

 

Pure Olive Varieties

Want to try a different cultivar?

  • The Ascalano is a large, light green olive native to Italy, that grows well in California. Its flesh is soft-textured and delicate—a more tender variety of olive for people who don’t like stronger-flavored varieties.
  • The Kalamata olive, native to Greece, is also a transplant to California. With its soft, fruity flesh, it’s a delicious nibble—and the olive of choice in Greek salads with feta cheese.
  • For those who like intense olive flavor, there are sun dried black olives packed in olive oil.
Kalamata Olives
Kalamata olives.
  • How about plain pitted black olives or green olives, each with garlic and cayenne heat?

You can find more varieties on the website. When you take a bite, you’ll recognize that these are no garden variety olives.

SONOMA FARM
Natural California Olives

  • 10-Ounce Jar
    $7.99, Stuffed
    $5.99, Unstuffed

Purchase online* at SonomaFarm.com

*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.

 

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Sonoma Farm Olives

 

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