DIVINA

These delightfully fruity, full-bodied organic Kalamata olives are grown in Greece’s Peloponnese Peninsula. This renowned olive is essential in Greek salads and an ideal ingredient for olive...

Handcrafted with D.O.P. Genovese Basil, this traditional recipe is the perfect sauce or spread for pasta, pizza, sandwiches, dipping & more.

Gigandes beans, named for their massive size, are a knockout ingredient in salads or pastas. Plump and creamy, they're marinated in a tangy vinaigrette with red pepper strips and aromatic herbs.

Brunch just got better. Our iconic pitted green Mt. Athos olives have met their match with a savory and spicy Bloody Mary brine that’s so good it can go straight into your glass. We also love these...

May contain PITS/PIT Fragments. Refrigerate after opening. Produced in a facility that processes: tree nuts.

Discover a caramelized onion jam that’s deeply savory, delightfully sweet and so delicious you’ll enjoy it by the spoonful! We love onion jams and onion spreads slathered on grilled cheese, burgers,...

Marinated chickpeas pay homage to the classic flavors and spices of the Mediterranean: dill, garlic, cumin and more. They are perfect mixed with grains, served with grilled meat, or tossed in a salad...

We've chopped them to enjoy more easily on pizzas, flatbreads, and other applications where broader plate coverage is optimal. Chef tip: save the oil for dipping crusty bread.

This is one date that's surely going to turn into a love story! Our Date Spread is handcrafted from sundried dates (and not much else!) and boasts a deeply fruit-forward flavor profile. We love it on...

The centerpiece of the Greek meze platter. Tender early harvest Sultana grape leaves filled with creamy textured rice, onions, dill and mint with a burst of lemon.

The centerpiece of the Greek meze platter. Tender early-harvest Sultana grape leaves filled with creamy-textured rice, onions, dill and mint with a burst of lemon. Bilingual label programs are...

Our traditional (vegan) Dolmas are lovingly stuffed with a mix of creamy Arborio rice, onion, mint and dill. We use the most tender, early-harvest grape leaves and wrap/stuff every Dolma by hand...