From growers across the Mediterranean, olive varietals such as the Greek Kalamata (Peloponnese), Italian Castelvetrano (Sicily) and Mt. Athos Green (Halkidiki, Greece) are harvested and cured according to centuries-old methods.
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From growers across the Mediterranean, olive varietals such as the Greek Kalamata (Peloponnese), Italian Castelvetrano (Sicily) and Mt. Athos Green (Halkidiki, Greece) are harvested and cured according to centuries-old methods.