Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives
Bread & Butter Olives

Bread & Butter Olives

$14.00

8 oz

View Details

Sweet, tangy brine — mustard seed, garlic, sea salt — on a pitted California green olive we grow and pack ourselves. Nobody had ever made this. We know, because we tried to buy it first.

We couldn't buy these anywhere. So we made them.

Pitted California green olives in a sweet-tangy bread & butter brine — mustard seed, garlic, sea salt. Grown and packed by our family in Santa Barbara.

  • Pitted. Eat them by the handful, no dish of pits on the counter.
  • Sweet up front, tangy on the finish — and an olive that still snaps.
  • The olive for people who don't like olives. None of the sharp, briny edge.
  • 8 oz in glass. Hand-picked and packed on our family farm in Santa Barbara.

Small batches. We ship direct from the farm at standard carrier rates — adding a second jar spreads the cost out.

What you're looking at

Bread & butter pickles, except we made them out of olives.

Sweet, tangy brine — mustard seed, garlic, sea salt — on a pitted California green olive we grow ourselves. Nobody had ever made this. We know, because we tried to buy it first.

PittedEvery one
10thGeneration farm
8 ozPacked in glass

What one bite does

Sweet, then tang, then the part nobody expects.

First
The sweetnessThe same warm, mellow sweetness you know from a bread & butter pickle. It arrives before anything else does.
Then
The tangRight behind it, with mustard seed giving you little pops of heat and texture. Garlic sits underneath the whole thing.
Last
The snapA cucumber goes soft in that brine. An olive doesn't. Ours stay firm all the way through — sweetness and snap in the same bite.

How this happened

It started as a question at the farmers market.

Every Saturday, somebody asks us the same thing: “Do you make anything sweet?” And nine times out of ten, when we ask what they have in mind, they describe a bread & butter pickle. The jar in the door of the fridge. The one on the burger. The one the kids will actually eat.

So we sat down at the kitchen table as a family and asked the obvious question.

Why has nobody ever done that to an olive?

Turns out the answer is that nobody had. Not the big producers, not the specialty guys. So we spent a season working it out ourselves — our own organic green olives, pitted, in a sweet-tangy brine built on mustard seed, garlic, and sea salt.

We took the first batch to the market to see what people thought. It sold out. We came home with an empty table and a list of names asking when the next one was coming.

This is the next one.

— The Makela Family, Santa Barbara

Where they go

Anywhere you'd have reached for the pickle jar.

  • Straight from the jar

    What most of them are for. We're not going to pretend otherwise.

  • With a cold beer

    Sweet and salty against something cold and bitter is hard to beat.

  • On a burger

    Same flavor you'd have picked anyway. Better texture.

  • In potato or egg salad

    Chopped fine. Does the work of relish, with more bite.

  • On a cheese board

    Next to something sharp — aged cheddar, a hard goat, a blue.

  • As the gateway olive

    For the person at the table who always passes on the olives.

Who made them

Grown, picked, and packed on the same land since 1855.

Our family has farmed this stretch of Santa Barbara for ten generations. The olives in this jar were grown in our grove, picked by hand, pitted, and packed at 12477 Calle Real — not bought in, not co-packed, not relabeled.

Storage: shelf-stable until you open it. After that, keep it in the fridge — though in our experience that's a short-term problem.

Before you order

Questions we get asked.

Are they sweet like candy?
No. Sweet the way a bread & butter pickle is sweet — balanced against tang, salt, and mustard seed. A savory snack with a sweet edge, not a dessert.
How big is the jar?
8 oz (227g) in glass — a standard half-pint canning jar, about as tall as your hand.
Are they pitted?
Yes. Every one.
Do I have to like olives?
Genuinely no. This is the jar we hand to the people who tell us they don't.
Why is shipping what it is?
We ship direct from the farm through Shopify at standard USPS and UPS rates, with nothing added on our end. Glass is heavy and rates have climbed. Adding a second or third jar spreads the cost out considerably.
Do you make a black olive version?
Not yet. It's in the works.
Do I still want your regular olives?
Plenty of people keep both jars open at once. Our sea-salt cured greens and hand-stuffed pimento olives are right where you left them — this is a different mood, not a replacement.

One more thing

We make these in small runs, between everything else the farm needs.

Which means the jars come in batches, and the batches go fast. If it says in stock, it's in stock right now.