Olive Pit Featured Olives of the Week – Italian, Spanish, and Greek (and Something Spicy)!

Green Cerignola – a meaty green olive from Italy, it may look like your typical green olive, but not so fast! The Green Cerignola is firm to the touch and not too salty thanks to its water brine. It’s very juicy when you bite into it, so have your napkins handy. The overall flavor of this olive is mellow and earthy – we think it will quickly find a place on your list of favorite Italian olives.

Carmona 5 Mix – a new Spanish olive mix to our bar! There is a mixture of fantastic Spanish olives that creates an intense, flavorful and memorable mixture of flavors. Consisting of Cornicabra, Zorzalena, Cuquillo, Verdial and Gordal olives, all of the olives in this mix are whole – so watch your teeth – but you will find that the combination of green, semi ripe and ripe olives in a red wine vinegar brine will become a fast favorite!   ​

Pitted Kalamata – a favorite of the Greeks, the Kalamata is a ripe, tender olive in a red wine vinegar brine. One of the world’s most recognizable olives, the Kalamata is has a bold, tart and fruity flavor when you bite onto it – enough to make some shiver in delight!  Kalamata olives are handpicked to reduce the amount of bruising to the fruit, they are delicate in nature but bold in flavor.

And a little something extra…

Ghost Pepper Salsa – don’t let the name scare you! This salsa is a delicious blend of tomatoes, onions, cilantro and, of course, ghost peppers. The Ghost Pepper is the world’s second hottest pepper, but it packs its heat with a delicious, world famous flavor. You can eat this salsa with chips and your favorite beverage, or try pouring it over a block of cream cheese, which will cool it down a bit, and serving it with crackers.