The Unlikely Tale of Our Smoked Castelvetrano Olives

In the world of an artist, innovation often arises from unexpected moments. For Chef Daniel Sabia, the birth of our signature Smoked Castelvetrano Oliveswas a serendipitous fusion of artistry and flavor, ignited on a snowy November day.

The stage was set with an open-fire grill, a pot of bubbling boutifara soup, and a serendipitous glance at a bucket of olives that would soon become the stars of the show. The flame-infused olives, initially meant as an accompaniment, became the unexpected star of the show.

Picture this – a snowy landscape, an open-fire grill, 40 guests seated in an outdoor barn in Upstate New York, a pot of bubbling boutifara soup, and a serendipitous glance at a bucket of olives that would soon become the stars of the show.

Daniel was plating the second course, a classic Spanish soup with butifarra when the magic unfolded. As he stirred the pot to plate the dish, coaxing rich aromas from heirloom beans and fatty sausage, his gaze shifted toward a bucket of olives—sitting cold and coagulated in oil.

"We were about to put out 40 of these bowls out of soup. Now, mind you, it's snowing out. We're cooking outside. I'm doing this for the first time ever," recalls Daniel.

As the last plate left the open-air kitchen, what remained was a sight to behold – a five-gallon bucket brimming with ice-cold, oil-coagulated olives. The impromptu decision to revive them over an open flame marked the genesis of our Smoked Castelvetrano Olives.

The olives, destined for a supporting role to accompany the soup, needed warmth. With an open-fire as the only ally against the winter chill, into a metal container they went, placed in the heart of the flames, to infuse life into the cold olives in before guests took their first bite. 

As the olives danced in the flames, absorbing the essence of fire, an unanticipated star emerged. The aroma wafted through the snowy air, and the olives transformed into a delicacy that surpassed the intended bite. 

Daniel reminisces, "People were just housing the olives when it was supposed to be just a bite, and they were asking for more of the olives over the soup. It was like, oh, this is something."

And then, it took approximately three months to precisely reproduce a recipe that could be consistently replicated, forming the foundation for our ongoing olive production. That's essentially how the journey of these exceptional olives began.

Crafting Comfort Through Familiarity

Olives can be a hard sell, but Daniel's ingenious approach changed the game. By infusing a bacon-like flavor and using familiar language to describe it, the olives became an enticing option for even the skeptics. As Chef Sabia explains, "Hospitality, for us, is 1000% about comfort." Explaining the process in familiar terms creates an immediate connection with potential customers, making them more receptive to trying something new.

As Daniel explains, "Hospitality, for us, is 1000% about comfort."

The Distinctive Flavor of Smoked Castelvetrano Olives

Our Smoked Castelvetrano Olives are a sensory delight. Marinated, seasoned, and slow-cooked over an open-wood-fire grill, the olives boast a meaty texture, a vibrant green hue, and a smoky flavor. 

Versatility Unleashed

Beyond being a delightful standalone snack, our olives are a versatile addition to your culinary repertoire. Whether enjoyed with a crisp white wine and sheep's milk cheese or incorporated into a chimichurri, tapenade, salsa verde, bread, salad, martini, or sandwich, the possibilities are as varied as your imagination.

Preserving Freshness in Small Batches

Crafted in limited quantities, our olives maintain the utmost freshness. The small-batch approach not only ensures quality but also aligns with our commitment to sustainability, avoiding unnecessary waste.

Our Smoked Castelvetrano Olives are not just a culinary creation – they are a testament to Daniel's commitment to innovation, comfort, and the art of hospitality.