Sharing food with family and friends is one of the greatest ceremonies of all. The table is set for a celebration of food, and the olive is the invitation. Olives are a delight enjoyed one at a time, but their real joy begins when you consider them an essential ingredient of Mediterranean cuisine.
While there's an "anything-goes" spirit to the pairings game, there's etiquette when it comes to eating olives. So select your favorites from our collection, and get creative — with olives, cheeses, wine, and wonderful foods that bond well.
Olive medley with Parmigiano-Reggiano and Chardonnay
A crisp, smoky Chardonnay complements the olive medley: California green olives, jumbo Kalamata olives and mammoth black Greek olives. Shavings of Parmigiano-Reggiano cheese lend a crystal crunch.
Blue cheese-stuffed olives with pears and sherry
Sherry, served sweetly at room temperature, pairs well with a plump olive stuffed with blue cheese. A cool, crunchy pear finishes the flavor off nicely and accents the zest of the cheese.
Seasoned olives gigantic with imported sharp Provolone and white Merlot
Imported sharp Provolone, with its slightly smoky and spicy flavor, tastes rustic. It's perfect when paired with colossal seasoned olives and swirled with a blushing white Merlot, with its infusions of strawberries and summer.
Picante green pitted olives with extra-sharp cheddar and Cabernet Franc
Fierce fresh chilies add bold bite to a picante green pitted olive. The tango lives on with warm, creamy, extra-sharp cheddar. And the fire is ignited again with an herbal Cabernet Franc, leaving notes of bell pepper.
Extra-large pitted Kalamata seasoned olives with feta and Pinot noir
The tart Kalamata olive is spiked with bits of feta cheese, its tangy sharpness salting the pairing. A pour of Pinot noir adds spice with notes of sassafras, rosemary and cinnamon.
Italian aglio green pitted olives with aged farmhouse cheddar and Periquita
Garlicky Italian aglio green pitted olives combined with soft, aged farmhouse cheddar provide a unique spin on a classic baked-potato topping. Aged Periquita wine, a Portuguese import, rounds off the sampling with notes of fig.
Mixed olive salad with Colby cheese and Riesling
A colorful mix of hot banana peppers, crunchy blossoms of cauliflower, crisp cuts of carrot and tart and zesty olives tastes delicious. Creamy cuts of mild Colby cheese mellow the mix, while Riesling sweetens the pot.
Jumbo Sicilian green olives with Fontinella and Zinfandel
Fontinella beautifully mimics the buttery essence of the jumbo Sicilian green olives. A lively and complex Zinfandel is the perfect pairing; the softness of the butter and cheese melds well with a rich wine.
Sicilian green cracked olive with mozzarella and Marsala
The earthy and aromatic Sicilian cured olive, cracked to infuse richness of flavor, marinates with thick, hearty cuts of fresh mozzarella. Rich, smoky, dry Marsala magnifies both tastes.
Hot pitted olive salad with Havarti and rioja
A medley of spicy, savory olives ignites cravings for cool Havarti cheese. A classic, bold red Rioja wine stirs in flavors of Spain and spins the salad into a salsa.
Super colossal Calabrese olives with Gorgonzola and Bordeaux
The super colossal Calabrese olive has a softer, somewhat buttery farm flavor that kicks up its salty factor when paired with a robust Gorgonzola cheese. Red Bordeaux adds an earthy nose, a fruity taste and a spicy finish.
Bella Di Cerignola mixed with mild Asiago and Bardolino
The Bella Di Cerignola olive is a brilliant green jewel, whose flesh tastes mild and buttery — making even a mild table Asiago cheese taste powerful. A dry Italian Bardolino wine adds punch.
Garlic-stuffed Olives with Taleggio and Merlot
The aged, tan-colored Taleggio cheese has a tang to it that accents the garlic-stuffed olives, releasing more flavors in this classic Italian pairing. A Merlot, rich with plum, gives it a dessert finish.
Sun-dried tomato-stuffed olives with goat cheese and Sauvignon blanc
The sun-dried, tomato-stuffed olives reign rustic, and can be topped with soft, flavor-rich goat cheese. Sauvignon Blanc, with sweet vanilla and wood notes, makes a lovely accompaniment.
Gorgonzola-stuffed olives with figs and Sangiovese
A handful of dried figs intensifies the timbre and texture of the full-bodied, Gorgonzola-stuffed olives. The Sangiovese is dark and fruity, with a lingering of oak, to bring this earthy pairing full circle.
Provolone-stuffed olives with walnuts and Shiraz
A buttery, Provolone-stuffed olive mixes well with crunchy walnuts. A rich, dark Shiraz balances both, leaving behind ripe fruits and peppered tannins on the palate.
Super supreme whole green olives with sharp Asiago and Pinot grigio
Though super supreme, the whole green olives need the legs of a sharp, substantial Asiago to lift them to enlightenment. A classic chilled Pinot grigio, with hints of berries and honey, finishes crisp and clean.