Fresh Cured Olives

On a 55-acre olive farm in the San Joaquin Valley of California, David Adams, a fourth-generation olive-maker, is fermenting olives the old fashioned way. Three varieties of olives, Sivilano, Mission, and Manzanilla, are handpicked at the Adams’ Olive Ranch, then fermented for 6-9 months. While big commercial operators use heat (pasteurization) and low mineral salt for preservation, Adams’ Olives are preserved through careful fermentation using Celtic Sea Salt®, acidity, and vinegar.