Sevillano Olives make up the majority of our gourmet olive varieties. There are two distinct types of Sevillanos (depending on how they are cured): Spanish Olives and Sicilian Olives. Our Spanish olives are purchased from many local California Growers, when possible. Otherwise, they are imported from Spain. They are then spiced, hand-stuffed, jarred, and labeled. Our Sicillian cured varieties are made from Sevillano olives, grown and processed on our ranch. They are picked in the Fall, and then barreled and drained with vinegar, salt, and water. They are cured in the sizzling San Joaquin Valley sun for nine months. Around the fourth of July, they are read for packing, sizing, pitting & stuffing in glass pack. We also produce a Pickled Garlic Clove assortment. We purchase whole, fresh garlic cloves from valley growers, and then pickle them in a salt and vinegar brine for about four weeks to allow fermentation.