Kalamata Olives (also spelled Calamata and often referred to simply as “Greek olives”) are grown in Kalamata, Greece and the surrounding countryside. They are unique and celebrated among olives for their distinctive almond shape, meaty texture and dark aubergine color. Once harvested, Kalamatas are split or cracked to allow the red wine vinegar in the brine to fully permeate the flesh.

Pitted Castelvetrano olives are the Nocellara de Belice varietal, named after the town in Sicily where they’re grown. A bright all-natural apple green, these delicious olives are mild with a rich mouthfeel and notes of artichoke.