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Santa Barbara Olive Company
Santa Barbara Family Tradition Since 1850.
California
commercial olive farming first took root in 1851 when John Emile Goux
planted an olive orchard in Santa Barbara County. Now over 150 years
later, Mr. Goux's Great, Great Grandson Craig Makela and his wife,
Cindy, harvest more than 5,000 olive trees on 100 acres on the
beautiful coast of Santa Barbara County.
Craig and Cindy, in step with the family tradition, founded Santa
Barbara Olive Co. with a mission of expanding the possibilities of the
olive in North America. With perseverance and dedication, they've
succeeded. Santa Barbara Olive Co. now boasts more specialty olives
than any other olive company, and employs various curing and brining
methods in producing natural and distinctly delicious olives.
The attention paid to each olive throughout its harvest assures the
high-quality and unique taste of the Santa Barbara Olive Co. olive. |
SB Olive Company |
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Sevallano olive hand stuffed with a California Blanched Almond.
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$7.95
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A Manzanillo olive stuffed with anchovy.
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Canned, California jumbo pitted.
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A green olive with a zest of bleu cheese.
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Berrouni olives with a special brine and cayenne pepper.
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A nutty, buttery import from Greece.
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No preservatives. Tree ripened and hand picked for a true black olive.
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Imported from Turkey for your culinary enjoyment.
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A spicy oil with chili peppers.
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Sevallano olive hand stuffed with a fire roasted chipotle pepper…fire hot!
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