Open the jar and the brine hits first. Chopped olives, bright flecks of red pepper, everything sitting under a layer of oil that has been doing its work on the counter of someone's kitchen since long before it got to you.
This is the backbone of a muffuletta. Not a garnish, not a side. The sandwich does not exist without it, and once you have a jar in the fridge you will start finding other places for it.
Spread it thick on a sesame roll with salami and provolone, then press the whole thing under something heavy for an hour. Spoon it over scrambled eggs. Stir a few tablespoons into warm pasta. Set it out with crackers and sharp cheese when people come over and you have ten minutes.
Made by Divina: chopped green and black olives with mixed vegetables, packed in oil. The full ingredient list is printed on the jar.
Keep one on hand and lunch stops being a question.
Quick facts
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Material: Chopped green and black olives with mixed vegetables packed in oil. Check the jar label for the complete ingredient and allergen list.
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Sizes: Sold as a single jar. Net weight is printed on the label.
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Best for: Muffuletta sandwiches, quick antipasto boards, topping eggs, stirring into warm pasta or potato salad
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Pairs well with: Crusty sesame bread, provolone, cured meats, a sharp aged cheese
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Care: Refrigerate after opening. Keep the olives covered in their oil and use a clean spoon each time.
