Sicily — Italy

Item #1082 - 500ml
Item #1081 - 1L
Item #1080 - 3L
Item #1182 - Case (12 x 500ml)

Produced by the COPA cooperative in the Monti Iblei highlands near Modica, Sicily. Antheo’s DOP (Protected Designation of Origin) status comes from the use of Verdese, an olive cultivar that grows only in a small geographic area of eastern Sicily. Antheo is 20% Verdese and 80% Moresca, and has a pronounced grassy flavor, good fruitiness, and a sharp pungency. Use it for cooking, salads, and drizzling at the table. (VE, GF)

Umbria — Italy

Item #1040 - 500ml
Item #1038 - 3L

Made from organically grown Frantoio, Moraiolo, and Leccino olives on a small family farm in Montefalco, Umbria, run by brothers Marco & Paolo Bettini. One of the first producers in the region to advocate earlier harvest that results in better oil. A complex oil, very fruit and pungent with flavors of artichoke. Use it for cooking, salads, and drizzling at the table. (VE, GF)

Chico — California

Item #1085 - 250ml
Item #1095 - 500ml
Item #1091 - ½ gallon
Item #1195 - Case (12 x 500ml)

California Olive Ranch blends extra virgin olive oils from growers in Argentina and Chile with their home-grown oil made from Arbequina, Arbosana, and Koroneiki olives. The result is robust and fruity, a true everyday oil perfect for all kinds of cooking or table use. (VE, GF)

Sicily — Italy

Item #1004 - 500ml
Item #1003 - 1L
Item #1002 - 5L
Item #1104 - Case (12 x 500ml)

Made by a cooperative of more than 900 families on the southwest coast of Sicily from Biancolilla, Cerasuola, & Nocellara olives. Very well-rounded with grassy & almond flavors, moderate and balanced bitter and pungent notes. Our most popular Italian oil. Use it for cooking, salads, and drizzling at the table. (VE, GF)

Andalucia — Spain

Item #1065 - 500ml

Merula (blackbird in Spanish) extra virgin olive oil comes from the Perales estate of the Marqués de Valdueza near Mérida, Spain, where his family has been producing olive oil since 1624. The later harvest makes it soft and buttery with the aroma of cut grass, light bitterness, and moderately pungent finish. It’s made from Arbequina, Hojiblanca, Piqual, and Marisca, a rare cultivar grown only in Extremadura. (VE, GF)

Andalucia — Spain

Item #1083 - 1L

Bright green, intensely aromatic, and perfect for those who like a grassy, vegetal oil. Wonderful drizzled over bread, soft cheese or tomatoes, this extra virgin olive oil from 4th generation producer O-Med in Andalusia utilizes Spain's most famous cultivar: picual. (VE, GF)

Tuscany — Italy

Item #1140 - 500ml
Item #1145 - 1L
Item #1150 - 5L
Item #1141 - Case (12 x 500ml)

Produced by the Nenna family in western Tuscany on the slopes of the Colline Pisano, the hills that run south along the coast from Pisa. Pressed from Frantoio, Moraiolo, and Leccino olives at the Nenna’s Frantoio Novo, this extra virgin olive oil is softer and more buttery, with moderate fruit and medium pungency. Use it for cooking, salads, and drizzling at the table. (VE, GF)

Abruzzo — Italy

Item #1011 - 500ml
Item #1012 - 5L
Item #1111 - Case (12 x 500ml)

Planted in the 1870s, Pollinaria’s olive groves lay under the shadow of the Gran Sasso, the highest peak in the Apennine Mountains. The organically grown Dritta and Leccino olives produce a fruity extra virgin olive oil with a medium pungency. Use it for cooking, salads, and drizzling at the table. (VE, GF)

California

Item #4002 - 28lb
Item #4131 - Bulk (per lb)

For more than 80 years Olinda Olives has cured California olives using old world methods. While most processors add lye to speed curing, Olinda cures these with salt brine only, and the olives cure and naturally ferment over five months. These broken olives, the rejects from the pitting line, are perfect for olive salads, tapenade, or any dish that calls for pitted, chopped green olives. (VE, GF)

California

Item #4003 - 28lb
Item #4032 - Bulk (per lb)

For more than 80 years Olinda Olives has cured California olives using old world methods. While most processors add lye to speed curing, Olinda cures these with salt brine only, and the olives cure and naturally ferment over five months. Crisp with a pronounced olive flavor, these extra large unpitted olives make a great snack. (VE, GF)

Greece

Item #4004 - 26.4lb
Item #4033 - Bulk (per lb)

Grown in Greece, these large, dark purple olives are tree-ripened, hand-harvested, and cured traditionally in salt bring and vinegar with no added lye. The meaty, unpitted olives are best eaten out of hand, preferably with some feta cheese and a glass of retsina. (VE, GF)

California and Greece

Item #4030 - Bulk (per lb)

Grown in Greece, these large, dark purple olives are tree-ripened, hand-harvested, and cured traditionally in salt bring and vinegar with no added lye. The meaty, unpitted olives are best eaten out of hand, preferably with some feta cheese and a glass of retsina. (VE, GF)

California

Item #4001 - 32lb
Item #4030 - Bulk (per lb)

For more than 80 years Olinda Olives has cured California olives using old world methods. While most processors add lye to speed curing, Olinda relies on salt and sunshine. Ripe Mission olives are packed in rock salt and tumbled every week for several weeks, then washed and sun-dried before being coated with olive oil. They’re easy to pit with a nutty, salty flavor. Add them to olive bread, salads, or anything with tomatoes and garlic. (VE, GF)

Corato — Italy

Item #9210 - 500g
Item #9211 - Case (12 x 500g)

Granoro’s been making pasta in southern Italy for more than 50 years, and their new gluten-free pasta lives up that long tradition. Made from rice corn, and quinoa, it not only looks and tastes like traditional durum wheat pasta, but it holds its shape after cooking, too. Bronze extrusion dies and slow drying gives it a rough texture, so sauces cling to the pasta. (VE, GF)

Corato — Italy

Item #9220 - 500g
Item #9221 - Case (12 x 500g)

Granoro’s been making pasta in southern Italy for more than 50 years, and their new gluten free pasta lives up that long tradition. Made from rice corn, and quinoa, it not only looks and tastes like traditional durum wheat pastas, but it holds its shape after cooking, too. Bronze extrusion dies and slow drying give it a rough texture, so sauces cling to the pasta. (VE, GF)

Corato — Italy

Item #9230 - 500g
Item #9231 - Case (12 x 500g)

Granoro’s been making pasta in southern Italy for more than 50 years, and their new gluten-free pasta lives up that long tradition. Made from rice corn, and quinoa, it not only looks and tastes like traditional durum wheat pastas, but it holds its shape after cooking, too. Bronze extrusion dies and slow drying give it a rough texture, so sauces cling to the pasta. (VE, GF)

Sicily — Italy

Item #9012 - 500g
Item #9112 - Case (12 x 500g)

More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)

Sicily — Italy

Item #9014 - 500g
Item #9114 - Case (12 x 500g)

More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)

Sicily — Italy

Item #9015 - 500g
Item #9115 - Case (12 x 500g)

More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)

Sicily — Italy

Item #9010 - 500g
Item #9110 - Case (12 x 500g)

More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)

Grand Rapids — Michigan

Item #3420 - 17oz
Item #3421 - Case (6 x 17oz)

Founded over 100 years ago in Grand Rapids, Michigan, the Koeze Company makes our favorite peanut butter from just two ingredients: Virginia peanuts and sea salt. (VE, GF)

Grand Rapids — Michigan

Item #3410 - 17oz
Item #3411 - Case (6 x 17oz)

Founded over 100 years ago in Grand Rapids, Michigan, the Koeze Company makes our favorite peanut butter from just two ingredients: Virginia peanuts and sea salt. (VE, GF)