The Co Op Deli Olive Bar has a very loyal following, and we also get a lot of out of town visitors as “bar hoppers”- those who are accustomed to having olives as a staple in their diet, including many Europeans who are quite pleased with our selection.

A nice feature of the Olive Bar is that you can/could buy just a few to accent a dish, garnish a plate, toss in a salad, or liven up that Martini. We are always willing to give you a sample of any olive in the case, because we know that there are many in there that are unique, or new to us, or just look so tempting to try- go ahead and ask!

In addition to salads, olives are great in many pasta dishes, “nudged in” along sided a grilled sausage, and simply a must for a decent cheese platter. However, many of these may perhaps be a little too flavorful to incorporate into your Aunt Mabels’ green Jello Salad…

Here is what we offer, not all of them all of the time, but we  certainly try to please all of the people all of the time:

Kalamata – shiny black olives from Greece- highly versatile, and the most popular olive we sell, no doubt. A bit salty, and very delicious. Named for an ancient seaport, which is also known for figs, dance, and silk kerchieves. I want to go there, now!

Lucques – These are large green and black beauties, with pits, and have been met with a fiercely loyal following amongst Co Op regulars! Grown in the Languedoc region of Southwest France, harvested in the Fall, and often light yielding crops. Meaty and sweet, with a firm flesh. They must be kept submerged in their brine-they discolor easily. Try just one, and you will be a Lucque Lover, indeed!

Picholine – also from Southern France, torpedo shaped, medium weight in flavor, and is considered by many food and beverage writers as the best cocktail olive “out there”. Also good in a pasta dish- perhaps with a few scallops or bacon thrown in!

Cerignola – from Apulia, Italy- these are the largest edible olives in the world. Both green and black, the black ones are a bit softer and sweeter, but both have an excellent full bodied flavor that is like biting into a plum, or apricot! Also excellent in pasta dishes, as well as a relish tray. Very good.

Dry Cured Black – These are not oil packed, but rather “raisiny” in appearance. Very concentrated in flavor, and rather salty, too. Just a few go a long way, whether in a pasta dish, stirred into a sauce that might be ladled over a piece of steak or fish. When you just need a few olives for a little flavor, and don’t need the accompanying oil, these will do the trick. Call it olive “bouillon”

Quite a bit of the Olive Bar selection we show is of stuffed olives. For both cocktail mixers and home cooks- these are what we offer, and you can sample as well;

Olives stuffed with:

bleu cheese

marinated garlic

Sicilian herbs

crushed chilis

sundried tomatoes

slivered almonds ( Although it may be the Picholine that is reputed to be the best Martini olive on the market- I have noticed that these are the ones preferred by most  Co Op customers to “plop” into their libation. Far be it from me to tell a discerning Co Op patron what is best for them)

We also carry Pepper Shooters, which are green and red peppers stuffed with Italian Prosciutto ham and Provolone cheese, packed in a light olive oil. Why are they called Shooters? Perhaps it’s because they’re fairly small, and will “shoot right down” the gullet, followed by a swallow of your favorite beverage. Yum. Very popular with our regular clientele, and look pretty on a plate.

Legumes? yes we have some Giant White Beans, too! About the size of a goldfish, but it doesn’t take a dare from someone to enjoy one! Quite versatile in a salad, or just an interesting condiment on a tray of other picnic items.

Caper Salad – Some other legumes have just a touch of a vinegary flavor to bring out some brighter flavors to whatever they adorn. Small green berries, with some “crunch” that are savory, and work well with many milder cheeses to accent their flavor. Dee- lish.

Marinated Mushrooms – They are smaller button mushrooms in a light olive oil, tender enough to add to any salad, or spoon alongside a fish dish or antipasto salad. Serve warm or cold.

As you can see, the Deli has an ample array of olives, and their counterparts to help you with picnic supplies, backyard functions, and book clubs. File this article under Non-Fiction for non-embellished testimony!

-Todd Giesler