Started in 2004 my Craig McClory and Andrea Chick who use traditional European methods of processing - olives are brined for up to 12 months - to achieve individual tastes for each variety of olive. They have created a sustainable olive farm, with approximately 900 trees, producing only table olives, without any chemical fertilizers.
Four different olives: Wallace, Kalamata, Tuscan, Verdale (but sometimes can contain Sevillano, Blonde or Early pick Kalamata). The Tuscan olive gives a juicy round fruit, the Verdale is small and bright green with a fresh taste.
