Olives

With so many preparation methods available, Olivia prefers to produce only naturally fermented black and green olives. The olives are allowed to ferment using natural-occurring lactic acid bacteria to provide a taste as close as possible to what Mother Nature intended. Various cultivars such as Green and Black Missions, Manzanilla, Noccelara and Kalamatas are carefully fermented , prepared and packed in all shapes and sizes to satisfy any end-use, whether it’s whole olives to enjoy as a healthy snack , or pieces to bake deliciously fragrant olive bread.