The variety of olives used by Geraci, the Nocellara Belice and are picked at the perfect moment to maximize the green olive flavor and are then stored immediately in a brine solution.

The variety of olives used by Geraci, the Nocellara Belice and the traditional processing methods result in black olives that are very authentic in taste, texture and aroma (read more)...

Taggiasche olives–my favorite olive, black summer truffles–my favorite fungi.  The perfect compliment to cheese, great right out of the jar!

Exquisite green Geraci olives are each blended with salt and Geraci extra virgin olive oil to make these delicious Pâtes.

The exquisite black Geraci olives are each blended with salt and Geraci extra virgin olive oil to make these delicious Pâtes.

Produced in eastern Sicily in the Castelventro style these deep green olives are very sweet.  Excellent with an aperitif or to eat straight out of the jar as an afternoon snack.

Whole Marinated Mixed Olives, green and black pitted olives in a lovely herb infused brine solution. The perfect snack or addition to any salad, enjoy straight from the jar.

Cinquina Green Calabrese Olives are made from the Carolea variety of olives. These firm little green olives deliver big olive taste, perfect for the table.

Cinquina Cerignola Olives from the northern part of the Apulia region of Italy.  These gigantic green olives are both beautiful to look at and wonderful to taste, a special treat straight from the jar.

Cinquina Colossal Green Olives, Olive Verdi Gigantic, the name just about says it all these are huge green olives loaded with big round olive flavor. This is a colossal product of Italy.

Oven roasted large ripe black olives, pitted,  cured in sea salt for a minimum of 10 days then rinsed with wine vinegar and roasted.  Delightful!