We confess. We love olives. We can barely contain ourselves around them and that’s hard to do at Fairway. But it’s true; we can’t eat pizza without them, we expect them to be a part of every meal or as a side, and a martini without at least one is blasphemy! We love them on appetizer platters, in salads, or warm in everything from chicken to fish to pasta dishes. We know, we’re addicts, but you will be too once you taste the way our renowned Steve Jenkins dresses our olives with the same authentic preparations in which they are dressed IN THEIR NATIVE REGION. Try some of these Fairway Favorites.
Gaeta Olives
An Italian favorite, Gaeta olives will entice you with their impossibly purple color made even more vivid with the strips of yellow lemon zest and the creamy beige of the smashed garlic cloves. Each nugget of flesh glinting from the sheen of Extra-Virgin Fairway Olive Oil. Serve Gaeta olives with a tuna salad and fresh, steamed vegetables, or even make your own puttanesca sauce.
Oil-Cured Black Provencal Olives
Jet-black and faceted with wrinkles, each oil-cured Provencal olive, rendered crepuscular by the soothing bone-color of the smashed garlic cloves and the evergreen spikes of bruised fresh rosemary. The olive’s juicy flesh marries perfectly with the rosemary. Provencal olives are great to flavor pasta or garnish chicken, fish or any other dish. If you choose not to pit them, don't forget to tell your guests!
Green Cracked Sicilian Olives
Cracked Sicilians in a soothing hue of army green with the creamy beige of the smashed garlic cloves and the vivid green and vermilion of the smashed fresh hot chiles, each sparkling from the Extra-Virgin Fairway Olive Oil in which they are bathing. These Sicilian treasures pair nicely with any table cheese or salami.
