Our Bulk Olives are available in bulk, which includes either two; five-pound boxes (whole olives) or two; four-pound boxes (pitted olives). you can shop for them here: http://www.greatolives.com/buy-gourmet-olives/index.php?route=product/category&path=51

We also offer Bulk Olives in case quantities in both our 5oz and 10oz. We offer Stuffed olives, whole olives, and pitted olives with your choices of spices. they can be found here: http://www.greatolives.com/buy-gourmet-olives/index.php?route=product/category&path=50

Be sure to visit out site for the best deals on the net and most times in the grocery store as well. http://GreatOlives.com 

Our Wholesale Olives are available in bulk, which includes either two; five-pound boxes (whole olives) or two; four-pound boxes (pitted olives). you can shop for them here: http://www.greatolives.com/buy-gourmet-olives/index.php?route=product/category&path=51

We also offer Wholesale Olives in case quantities in both our 5oz and 10oz. We offer Stuffed olives, whole olives, and pitted olives with your choices of spices. they can be found here: http://www.greatolives.com/buy-gourmet-olives/index.php?route=product/category&path=50

Be sure to visit out site for the best deals on the net and most times in the grocery store as well. http://GreatOlives.com 

Penna Olives are the worlds best olives for several reasons. Not only are they grown, processed and packed right at M&CP Farms in Northern California, but they incorporate old processes improved upon and made safe by modern microbiology. Customers can count on Penna Olives’ consistency and quality since M&CP Farms is the only handler from the tree to the store. We specialize in multiple varieties of stuffed olives from Almond and garlic stuffed olives to Blue or Feta cheese stuffed olives and everything in between! Our Gourmet olives are the best olives you can buy online or in the store. We offer wholesale prices and private label (minimum quantities required). We sell Fresh olives, straight from our trees and delivered to your door step during season September through October (weather permitting).

http://hotair.com/archives/2010/11/10/new-ag-reports-point-to-inflation-in-food-prices/

New ag reports point to inflation in food prices – Hot Air

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New ag reports point to inflation in food prices

Garlic Stuffed Olives 10 oz

Do you have friends coming over Sunday for a “The Big Game?” Try this…

Crack open a jar or two of Stuffed Olives, place them in a bowl and watch how quick the disappear. Pairs well will all types of refreshments!

The Best Olives, processed slow to maintain its’ firmness and natural flavors. This is the Sevillano olive that we use for most of our stuffed olives and that we sell sized during fresh olive season.

Have friends coming over Sunday for a Football game? Try this…

Crack open a jar of Italian Spiced Bone in (Whole) Olives, toss with Olive oil, Balsamic Vinegar and a couple cloves of of crushed garlic. Sprinkle some fresh Italian Parsley and serve. Pairs well will all types of refreshments!

The “Queen Olive”, processed slow to maintain its’ firmness and natural flavors. This is the Sevillano olive that we use for most of our stuffed olives and that we sell sized during fresh olive season.

Penna Olives are unique for several reasons. Not only are they grown, processed and packed right at M&CP Farms in northern California, but they incorporate old processes improved upon and made safe by modern microbiology. Customers can count on Penna Olives’ consistency and quality since M&CP Farms is the only handler from the tree to the store.

11/28/2011 update:

Fresh Black Olive Update:
If you bought Fresh Green Olives you already know the olive crop was really bad this year. It has affected the black crop as well. We are doing everything we can and reaching out to other growers to see if we can get the black olives for you.

To read more about the 2011 crop go here:
http://www.prlog.org/11671981-2011-olive-crop-survival.html

10/21/2011 update:

The Fresh Olive Season officially ended at 7:00 AM on Friday 10/21/2011. Check back in November for updates on our Fresh Black Olive crop.

• One 16-ounce package rotini (spiral) pasta
• One 10 oz. jar Italian Deli Mix
• One 16 oz. jar Bernstein’s Cheese Fantastico! Dressing
• 1/2 lb. thin sliced dry salami
• Marinated artichoke hearts, as many as you like

Directions:

• Cook pasta according to directions. While pasta is cooking, drain and chop the contents of the Italian Deli Mix jar. Then slice the salami into quarters. Once pasta is drained, rinsed and cooled, add all the ingredients and allow to sit overnight (refrigerated.) The pasta will absorb much of the salad dressing, so don’t worry if it appears you added too much.

REMINDER: FRESH OLIVES ARE EXTREMELY BITTER PRIOR TO PROCESSING

• Prepare a solution of 2 ounces (about 4 level tablespoons) of *lye to each gallon of water. Use a wooden, glass, or stoneware container. Never use an aluminum container because *lye will ruin it or a galvanized metal container because the zinc will dissolve and may make the olives poisonous. Stir the solution until the *lye is well dissolved.
• Cover the olives with the *lye solution at noon the first day. Place a towel or cloth over them and push it down tightly to keep the olives submerged. You can judge the amount of penetration, after over night processing, by cutting sample olives to the pit with a sharp knife. The *lye solution discolors the flesh to a yellowish-green color. If the *lye has not reached the pits by the next morning, remove the *lye solution, then cover the olives with a new *lye solution of one ounce (about 2 level tablespoons) of *lye per gallon of water and let stand until the *lye reaches the pits completely. This should reach the pits before 5:00 PM that day, but check the olives every couple of hours.
• Remove the *lye solution and discard it. Pour it down the toilet and flush several times or carefully pour down a sink drain followed by rinsing with cold water.
• Rinse the olives twice in cold water, and then cover them with cold water. Change the water each day until the rinse water has no brownish color. This may take as long as 5 or 6 days. Expose the olives to air as little as possible during the *lye treatment or washing.
• Prepare a salt brine containing 4 ounces (about 6 1/2 level tablespoons) of salt per 1 gallon of water. Dissolve the salt thoroughly and cover the olives with the solution. Let it stand for 2 days.

The olives are then ready for use. Store them in a cold place, preferably in a refrigerator.

*LYE WARNING: Handle with care! Lye is very caustic and can cause serious burns! Use lemon or vinegar (acidic) to neutralize lye that splashes onto the skin. If lye gets into the eyes, rinse the eyes with running water and call the doctor. If lye is swallowed, call the doctor, drink milk or egg whites – do NOT induce vomiting.