Imported Goods

his enormous olive is sold both green and black. The green variety has a mild and vegetal flavor. These gigantic green olives are harvested in Cerignola, in Italy's Puglia region, the heel of the boot. They are crisp and fantastically buttery. Their hefty size renders them easily stuffable—they play especially well with garlic, cheese, capers, and anchovies. When black, the flesh is softer and sweeter, and the pit is much easier to remove.

Castelvetrano olives are Italy's most ubiquitous snack olive. Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor. Consider serving them with sheep's milk cheese and a crisp white wine.

plump, purplish black Greek variety that’s especially popular in U.S. markets and a good choice in most recipes calling for black olives. The king of Greek table olives, beloved and popular Kalamatas are deep purple, with tight, snappy, shiny skin, and a pretty almond shape. They're typically preserved in red wine vinegar, red wine, and/or olive oil for a distinctive rich, smoky, fruity flavor.

hese wrinkled black olives have a meaty, chewy texture and are
often very salty.

Sometimes called Sicilian Colossals, these oversized olives
have a dense, somewhat sour or tart flesh.

mall brownish black olive that can be hard to pit, but the flavor, which is reminiscent of nuts, is worth the effort. These small, purplish-brown, wrinkled olives from Puglia have soft, tender flesh and a tart, citrusy taste. Gaetas can be either dry-cured (shrivelly, chewy) or brine-cured (plump, juicy).

From the Calabrian region of Italy, these small green olives are sharp and full-flavored with a firm, crunchy texture.

Nocellara del Belice is an olive cultivar from the Valle del Belice area of south-western Sicily. It is a dual-purpose olive, grown both for oil and for the table. It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives.

500ml / 1L

3 Gold Medals & 1 Best of Class at L.A. County Fair and Gold Medal at NYIOOC Blend of “Nocellara del Belice”, “Biancolilla” and “Cerasuola” olives, all from the province of Trapani, in Sicily.

The blend of these 3 famous Sicilian varieties gives the oil a grassy, herbaceous and buttery taste with some notes of artichokes, almonds & a mild peppery finish.

Unfiltered extra virgin olive oil. This is why it’s so cloudy and green. The most genuine oil possible, directly what comes out of the press only produced in October.

750ml

The Nocellara del Belice oil has a very rich flavor profile: mild &
buttery; Elegant and harmonious bouquet with an aromatic touch of typical aromas of the area, citrus flowers, artichoke, green tomato, almonds, seaweed and a peppery finish.

A very versatile oil perfect for every cuisine.

500ml Tin / 750ml Glass Bottle / 3L Tin

The Asaro family has been producing it in Partanna, Sicily (Italy) since 1916. Monovarietal olive oil: ONLY made with “Nocellara del Belice” olives, from the province of Trapani, in Sicily. The Nocellara del Belice gives it a very rich flavor profile, with notes of artichokes & almonds and a peppery finish. Filtered extra virgin olive oil, only produced in October 2 Gold Medals & 1 Best of Class at L.A. County Fair.

LEMON - Agrumati oils (lemon & orange) are made from REAL citrus
fruits pressed with the olives.

Agrumati oils (lemon & orange) are made from REAL
citrus fruits pressed with the olives

White Truffle Oil is made from REAL truffles pressed with the olives, unlike all infused and flavored oils on the market.

500ml / 1L / 3L

750 ml

Each bottle of Melchiorri olive oil is derived from hand-picked olives of the Moraiolo, Frantoio, and Leccino olive trees. The Umbrian climate is particularly favorable for harvesting some of Italy’s most distinguished olives for oil pressing. Following an ancient tradition, the olives are crushed by means of a granite millstone, achieving extra virgin olive oil after the first cold press.

750 ml

Strong and spicy in flavor, Frantoio, is made with 65% Frantoio Olives, 25% Moraiolo Olives, 10% Leccino Olives. This extra virgin olive oil is textured and bold with a raw and unfiltered flavor that holds very fruity, artichoke and fresh herb undertones with a slight bitter finish. Frantoio is the name of the machine that was traditionally used to crush the olives in order to extract the olive oil. Use this oil for bruschetta, salads, vegetables, dressings or marinades.

1L

This oil is produced from organic “Arbequina” olives from our real estates, as well as the production of eleven other growers in our region. Production is therefore limited. All product origins are controlled and certified by the CCPAE – Catalan Council of the Organic Producticon – under the EEC standards. Each farmer gets the certification after three years once they have started the organic way to grow the olive trees. During this time they consider that the soil has eliminated all the sulfites that have been used before. The climate in our region is ideal for the organic farming of the Arbequina olive trees. During the winter, temperatures are very low (falling to between –5 and –7 degrees at its lowest) and it is often foggy. These two factors cause a layer of frost to form on the olives, which helps us to eliminate most of the insects and also maintains the temperature of the olives at a minimum of 0 degrees. Conversely, the summer is very hot and dry which controls the number of insects, ensuring that they do not adversely affect the olives.

The Mediterranean climate of the area surrounding Sarroca de Lérida, a northeastern village in the Spanish province of Lleida, ideal for growing Arbequina olive trees. Here, as in a very few other olive growing regions in the world, the cultivation process has remained organic and the harvest is reaped by hand so as not to bruise the fruit and thereby adversely affect the oil's quality.
Lérida extra virgin olive oil comes from the result of the first extraction process of the select Arbequina olives. This process is carried out in a cold environment without pressure. Lérida extra virgin olive oil is renowned for its delicate, fragrant flavour.

500 ml / 1L

Very fine olive oil from the Iblei Mountain area of Sicily, this 2013 harvest pressing is not to be missed. The Frantoi Cutrera is a family business located in the Chiaramonte Gulfi region, in southeast Sicily. The true 'secret' of their award-winning Segreto degli Iblei extra virgin olive oil is the sun and soil of the surrounding mountains. It is produced from the first-cold pressing of hand-harvested olives. This unfiltered olive oil is elegant and fruity, with balanced tones of spicy and sweet, and a smooth and buttery mouthfeel. With its flavor and DOP designation, this olive oil is to be appreciated for its intensity of taste, texture and quality.

1L

Extra virgin olive oil Frantoia is produced from the olive trees planted in the western Central Hills of Sicily. Three varieties of olives: Nocellara, Cerasuola and Biancolilla are used for this oil.

Handpicked from the trees, they are sent daily to the olive press, where they are carefully crushed by traditional granite grinders. A cold centrifuge system is used for extraction guaranteeing maximum hygiene.

Tradition and advance technology are joined together in the production of this elegant full bodied gold green olive oil, with a rich aroma, delicate fruity flavour and a slight aftertaste of sweet almonds.

1L

This Golden Selection olive oil is produced from Koroneiki olives
grown in Kalamata on the south of Greece. It has an intense grass
green color with a beautiful herby flavor with a mild peppery
aftertaste. It is harvested and cold-pressed in a traditional way,
without the use of chemicals or preservatives.

It is available in a variety of sizes in both plastic bottle, glass bottle, and gorgeous cans. Smooth, fresh and full bodled, gourmet Greek olive oil.

Harvested and cold-pressed without the use of chemicals or preservatives.

Richest source of mono-unsaturates for your healthy diet.
Gourmet condiment of Iliada PDO Kalamata. Product of Greece.

16.9 fl oz

Distinctive taste, through a traditional and traditional mix of
processes to make this beautiful , rustic product. The olive oil is
comprised of three estate grown olives…Nocellara do Belice,
Biancolilla and Cerasuola olves. A deep, bright green color with
hints of pistachio. The aroma resembles a citrus flowery scent
with artichokes and tomatoes!

25.4 FL OZ

Bottled outside Florence, it has delicious undertones of a rusitc flavor, with a sweet consistency. Drizzle across fresh Mozzarella, veggies or across a pasta dish!

Only two ingredients go into this popular jam: chunky Pajarero figs and lemon honey. Though an ideal cheese accompaniment, it can also be used in desserts and on roasts.

This hand made product is probably one of the most delicious and unique treats on the market. Spanish pajarero figs are smaller and more tender, making them ideally textured bite-sized figs to be hand dipped in delicious dark chocolate.

For this addictive treat, they take Paiarrop’s expertly candied orange slices and hand dip them in voluptuous 56% Caro chocolate. Exquisite and irresistible!

This combination of chocolate and cherries is irresistible. The cherries are dye free and macerated in sugar and a local liqueur for one month to candy them, as per a secret family recipe. As the cherries are dye free, they are white. They are then hand dipped in luxurious 56% dark chocolate to create a delicious treat with a kick

Figs are one of the most historically prized fruits the world has ever known and have been used to enhance other foods since ancient times. Lazzaris Fig Fruit Sauce (Mostarda) is a delicious and fragrant blend of top quality puréed figs and mustard oil.

Lazzaris Amarena Cherry Fruit Sauce (Mostarda) is a delicious and fragrant blend of top quality puréed amarena cherries and mustard oil. Mostardas were first made by rural families in the 17th century and used purely as a special condiment for Christmas time. The original creation was a combination of mustard, vinegar, candied fruit and wine must, the last being the ingredient for which Mostarda is actually named.

Lazzaris Pear Fruit Sauce (Mostarda) is a delicious and fragrant blend of top quality puréed pear and mustard oil with a naturally granular texture.

A classic savory spread from the Balkans, every household has its own family recipe - this is ours! Made from fresh vegetables, this flavorful yet mild spread enhances any savory dish.

A classic Adriatic condiment! This olive spread is a unique combination of flavors - green olives, Mediterranean herbs, a touch of salt and extra virgin olive oil.

Perfect for true olive lovers, this is more like an olive paste- with strong and bold flavors, simple and pure ingredients. Flavors are intense and clean on the palate and the finish is rich and strong.

One of the most aromatic fruits, apricot has a vivid and irresistible scent which will charm and enchant. Golden in color, its subtle yet bright flavor entices the senses and its gentle aroma of floral notes lingers on the palate.

Strawberry’s sweet and innocent scent and flavor reminds us of how beautiful life is! It’s unique and fruity flavors inspire us to explore nature’s purest moments.

Dalmatia Fig Coca Spread - Dalmatia®’s original fig recipe receives a chocolatey kick!

This all natural, fruit-rich spread is made of Adriatic figs. Cooked in small batches, an intense rich fruity flavor is created.

Fresh mandarin oranges from Southern Croatia are juiced by hand and added to a simmering kettle of Adriatic figs. The result is a concentrated essence of figs with a touch of citrus - delicious!