Smoked Pitted Castelvetrano Olives

Some things just shouldn't be rushed — and these olives are proof. Castelvetranos are naturally buttery and mild, with a bright, almost sweet flavour that sets them apart from your typical olive. We cold-smoke them slowly over hardwood, letting that signature smoke settle in without ever overpowering their delicate, grassy sweetness.

Pitted for easy snacking, they're the kind of olive you keep coming back to — smooth, smoky, and impossible to stop eating straight from the jar. Toss them into a salad, thread them onto a skewer, add them to a charcuterie board, or just set out a bowl and watch them go first.

Pairs beautifully with a sharp cheese board, a dirty martini (they're a natural fit for the glass), or alongside crackers and cured meats for an easy appetizer spread.

Made in small batches in Burnaby, BC, the way we'd want it made for our own table.

Ingredients: Smoked Castelvetrano Olives, Water, Salt, Citric Acid.

Links to Recipes:

Cauliflower Piccata with Smoked Olives

Puttanesca with Smoked Castelvetrano Olives

Smoked Castelvetrano Board with Whipped Goat Cheese and Grilled Bread

One-Pan Lemon Herb Chicken with Smoked Pitted Castelvetranos