New olive varieties: It's all about the moment, live it up with New STAR Olives.
Our family of STAR Olives is growing! Celebrate great taste with three new olive varieties.
Learn more about each and access great savings below!
OUR NEW PRODUCTS
Learn
More About Our New Olive Varieties
NEW! Pitted Black Olives - No Brine
Just a drizzle of olive oil
These Hojiblanca olives are 100% natural and of a slightly sweeter variety, delivering just the right amount of the classic bitter and nutty flavors that make olives so special. Firmer texture makes these a great addition to pasta, salads, sauces, and pizza, or as a healthy snack on their own!
100% Natural Ingredients
No brine for easy snacking
Non-GMO
No artificial preservatives
VARIETY
Hojiblanca Olives
FLAVOR
Mildly bitter and nutty
OLIVE SIZE
Small
ORIGIN
Spain
VARIETY
Hojiblanca Olives
FLAVOR
Mildly bitter and nutty
OLIVE SIZE
Small
ORIGIN
Spain
NEW RECIPE! Pimiento Stuffed Olives
The same great taste as conventional Star Olives! Our 100% Spanish Manzanilla and Queen olives are inspected for superior quality and then stuffed with minced pimiento pepper for an iconic flavor contrast. These olives complement almost any recipe, from salads and charcuterie boards to pasta or easy snacks.
*25% less sodium than our regular pimento-stuffed olives.
25% less sodium
Non-GMO
FLAVOR
Sweet pimiento peppers
OLIVE SIZE
Manzanilla - Small and Queen - Large
ORIGIN
Spain
FLAVOR
Sweet pimiento peppers
OLIVE SIZE
Manzanilla - Small and Queen - Large
ORIGIN
Spain
NEW! Organic Green Pitted Olives
STAR Organic green olives are the real deal. We start with Queen Halkidiki olives from northern Greece, and carefully ferment them to develop their rich flavor over several months. These are perfectly firm, boasting a meaty texture and a subtle flavor that renders them truly exquisite.
While great on their own, STAR olives also add fun and impressive flavor to all kinds of delectable dishes.
Try these selections featuring our new olive offerings.
Creamy Pasta Salad
TIME:
35 MIN
DIFFICULTY:
Ingredients
2 cups penne pasta
1 head of broccoli
1 cucumber
1 red bell pepper
1 spring onion
1 cup STAR Organic Kalamata olives pitted
2 1/4 cup mayonnaise
1 tbsp STAR Extra Virgin Olive Oil
1 tbsp STAR apple cider vinegar
Salt and pepper, to taste
A pinch of sugar
Directions
Cook the pasta according to package instructions.
In a large bowl, combine the mayonnaise, extra virgin olive oil, salt, pepper, apple cider vinegar and sugar.
Add the pasta to the mixture and stir well.
Incorporate the sliced vegetables and olives, mix well and enjoy!
Share it with friends!
Sweet Potato and Kale Salad
TIME:
15 MIN
DIFFICULTY:
Ingredients
1 bunch of Lacinato kale
2 medium sweet potatoes, cubed
1 ¾ cups sundried tomatoes
1/2 cup STAR Garlic and Jalapeño stuffed green olives
1 cup pine nuts
¼ cup chopped walnuts
¼ cup chopped almonds
For the vinaigrette:
¼ cup STAR Extra Virgin Olive Oil
2 tbsp STAR apple cider vinegar
1 tbsp lemon juice
Salt and pepper, to taste
Directions
Bake the diced sweet potatoes for about 45 minutes at 375ºF.
In a bowl, combine the kale, sundried tomatoes, sliced green olives, chopped walnuts and almonds.
Toast the pine nuts in a pan, stirring constantly so they don’t burn. Add them to the salad. Then add the lukewarm sweet potato.
Prepare the vinaigrette by mixing the extra virgin olive oil, apple cider vinegar and lemon juice. Add salt and pepper to taste, dress the salad and serve.
Share it with friends!
Vegan Foccacia
TIME:
25 MIN
DIFFICULTY:
Ingredients
2 cups all-purpose flour
1 tsp instant dry yeast
2 tbsp baking powder
2 tbsp STAR Light Extra Virgin Olive Oil
2 cups all-purpose flour
1 tsp instant dry yeast
2 tbsp baking powder
Directions
In a large bowl, combine the yeast, the extra virgin olive oil and the salt. Pour in the water and mix well.
Gradually add the sifted flour and mix until it forms a solid dough.
Cover with a dish towel and let the dough rest for half an hour.
Fold the dough over four times, flattening it, and let it rest for another half hour, well covered. Repeat the process one more time.
Grease an elongated baking sheet with light extra virgin olive oil and arrange the dough on top of it, flattening it out. Let it rest in the refrigerator for 24 hours.
Spread the sliced green olives on top, along with the rosemary, a light drizzle of olive oil (you can spread it with a brush) and a little salt. Feel free to substitute your favorite herbs instead of the rosemary.
Bake the focaccia at 425 ºF for 20 minutes. Let it cool before serving.
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