The UC Davis Olive Center is rolling out a new line of table olives – savory and ideal for snacking, culinary creations and cocktails. The center, known for its expertise in olive oil research and production, is now offering canned and packaged table olives, featuring both California-grown and internationally sourced varieties.

Since 2008, the center has helped support the state’s olive industry through research, education and outreach. It connects faculty, researchers and farm advisors with growers and processors to find ways to improve production and sustainability. The Olive Center’s executive director Javier Fernandez Salvador said olives have been a key part of California agriculture for generations, and he’s excited for this new launch.

“It’s incredible; I think that this goes in line with our mission of supporting the California olive industry,” Fernandez Salvador said. “I think it's important for people to know that table olives are a vital component of California’s agriculture.”

There are four new products: two California-grown ripe olives in cans and two imported varieties in jars. The canned offerings include “Classic Black Ripe” and “Fresh-cured Green Ripe,” both coming from the Manzanilla olive tree. These types are often eaten alone as a snack or included on charcuterie boards, salads, pasta dishes and pizzas.

“I think the flexibility that you get with different table olives is important,” Fernandez Salvador said. “With these, you can store them and then eat them whenever you want as a snack.” 

The two jar items are imported from Greece; one is a green Halkidiki Greek variety stuffed with real pimento strip (sweet red pepper), which are a popular choice for cocktails. The other is a Greek pitted Kalamata olive, dark purple and known for its rich, wine-like fruity flavor, they are a staple in Mediterranean cuisine.

Industry collaboration

The Olive Center collaborated with Musco Family Olive Co., a leading olive manufacturer, to launch the new product line. The company is based in Tracy, CA and specializes in California black ripe Manzanilla olives sold under their Early California and Pearls brands. Musco is also one of the largest importers of gourmet olives in jars. A long-time supporter of the center, Fernandez Salvador said Musco is sourcing the olives for the new line, as well as processing and packaging them.

The cans and jars feature colorful labels with the Olive Center name. The merchandise is being sold at campus stores, with cans priced at $5 and jars are $13. Proceeds will support the center’s mission to collaborate with industry leaders, improve olive processing and create new market opportunities. The olive products are also available for purchase at the store at the campus Welcome Center, MU Market, the ARC market, the downtown Davis bookstore and online.

The center plans to host a workshop later this year to demonstrate how to make table olives from backyard harvests, and hopes to hold tasting events so students, faculty and staff can try a sample. Fernandez Salvador said they are also working with UC Davis Dining Services to possibly include these table olives in prepared dishes on campus in the future. 

“We want our students to know California olive products, and at the same time, learn what different styles are made in other places and learn about the process, and just continue to support olives.”