Late Harvest Mixed Olives. Photography by Corey Lugg | THE NIBBLE. Styling by Lauren LaPenna.
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KAREN HOCHMAN is Editorial Director of THE NIBBLE.
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May 2009
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Sonoma Farm Olives
Page 2: More Gourmet Olives
This is Page 2 of a two-page article. Click on the black links below to visit Page 1.
Pure Olive Varieties
Want to try a different cultivar?
- The Ascalano is a large, light green olive native to Italy, that grows well in California. Its flesh is soft-textured and delicate—a more tender variety of olive for people who don’t like stronger-flavored varieties.
- The Kalamata olive, native to Greece, is also a transplant to California. With its soft, fruity flesh, it’s a delicious nibble—and the olive of choice in Greek salads with feta cheese.
- For those who like intense olive flavor, there are sun dried black olives packed in olive oil.
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Kalamata olives. |
- How about plain pitted black olives or green olives, each with garlic and cayenne heat?
You can find more varieties on the website. When you take a bite, you’ll recognize that these are no garden variety olives.
SONOMA FARM
Natural California Olives
- 10-Ounce Jar
$7.99, Stuffed
$5.99, Unstuffed
Purchase online* at SonomaFarm.com
*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.
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