Most people tend to think of whole olives as a cold appetizer, served on an antipasto or deli platter. But many of our chefs actually serve our Bistro Blend Olives as a warm starter on their menus. The roasted olives soften and mellow, picking up the flavors of any accompanying ingredients.
Inspired by our customer’s […]
Perfect for stuffing, our Jumbo Bar Olives are equally at home in the kitchen and on the bar.
Our Juicy Jumbo Bar Olives are one of our most popular sellers. And while they are great for garnishing a Martini or Bloody Mary, they are also a versatile addition to your restaurant inventory. We’d like […]
As an olive grower, it’s a given that we love tapenade. But we don’t just make the same version over and over again. We like to mix it up using a variety of our olives and adding in unexpected hits of flavor. You can adjust the tastes by adding different herbs, spices and condiments to […]
Seven layer dip is always a fan favorite for Super Bowl parties. But instead of guacamole and salsa, we thought it would be fun to mix it up with some Italian flavors for 2017. By altering the traditional Mexican layers, we developed this delicious Italian version in the Olinda kitchen. We had a lot of fun coming up […]
“Waste not, want not.” It’s a fitting phrase to describe Cure Camp, a two-day, interactive learning experience for Chefs focused on whole-animal butchery. Led by Chefs Michael Sullivan and Marco Pauvert, this immersive event guides chefs through the key components of using every part of the animal for taste and profit. Olinda was a […]
Thank you to all our customers for another great year at Olinda. When we look back at 2016, we can’t help but be grateful for all the delicious experiences that came our way.
One of the best parts of our business is tasting all the new ways Chefs use our olives and […]