Crisp and flavorful, our cured Tuscan table olives are a versatile pantry staple. Brine-cured in a splash of Cabernet Sauvignon vinegar, they are perfect for nibbling before meals, alongside our reds and even in a martini. They also make a delicious tapenade and offer a perfect foundation for marinating, which local chefs seem to love.
Here's a simple trick chef Tyler Florence shared a while back in Food & Wine that might come in handy on Superbowl Sunday:
Tyler's Spicy Olives with Orange
How to Make It: Heat olive oil with garlic, rosemary, orange slices and fresh red chiles. Pour over mixed olives. Serve at room temperature. Inspiration: McEvoy Ranch Extra-Virgin Olive Oil
