Olives & Antipasti

Italian Olives & Capers

Discover Italian table olives with flavors and textures shaped by their regions. Castelvetrano Olives,from Sicily are known for their bright green color and mild, buttery flavor, while Cerignola olives are prized for their large size, firm texture, and meaty bite. Smaller Nostralina olives offer a more delicate, savory character. Don't know what to choose? Try our Mediterranean Fantasy olives , a combination of Castelvetrano, Cerignola and Nostralina.

Complete your pantry with Italian capers, preserved in salt or vinegar and perfect for adding a bright, briny accent to pasta, seafood, salads, and classic Mediterranean dishes.

Spreads & Tapenade

Italian spreads make antipasto effortless. Serve savory olive tapenade, bruschetta spreads, and creamy artichoke or roasted pepper spreads over crostini or toasted bread for an easy appetizer.

They also make flavorful additions to sandwiches, pasta, cheese boards, and charcuterie, bringing the flavors of an Italian aperitivo to the table in minutes.

Artichokes & Italian Vegetables

Stock your pantry with Italian vegetables ready for antipasti, side dishes, and everyday cooking. Gourmet artichokes in oil are perfect alongside cured meats and cheeses, while sun-dried tomatoes bring concentrated tomato flavor to pasta, salads, sandwiches, and crostini.

Round out your antipasto with Italian specialties such as grilled borettane onions and friarielli, ideal served on their own or incorporated into traditional recipes.

How to Serve an Italian Antipasto

Build an Italian antipasto platter by combining a few contrasting flavors and textures. Start with Italian olives and marinated vegetables, then add cured meats such as Prosciutto or salami and Italian cheeses like Parmigiano Reggiano, Pecorino, or Burrata. Add olive tapenade or vegetable spreads with crostini, taralli, or breadsticks, and finish with a touch of sweetness from fig mustard or  truffle honey. Serve everything family-style for a simple Italian aperitivo or as the opening course of a larger meal.