Grown to perfection amid the ideal climes of Greece, these juicy green olives are carefully selected and processed using age-old methods. Stuffed with zesty lemon, each nourishing bite adds fresh, bright Mediterranean flavor to salads and cheese spreads.
Crafted in Sicily by a family since 1916, this olive oil is produced in October using only Nocellara del Belice olives from the Trapani province. With rich notes of artichoke and almond with a peppery finish, it's a versatile oil for cooking, dipping and drizzling over salads and veggies.
Founded in 1957 on the island of Evia, Palirria makes it easy for food lovers everywhere to sample traditional Greek cuisine. Vine leaves stuffed by hand with black, white and red quinoa and herbs, this twist on traditional dolmas are delicious on mezze platters or straight out of the can. ...