Olives that are still alive.
Real California-grown olives, slow salt-cured with live cultures and sealed — brine and all — in a resealable pouch. Every other olive snack gets cooked until the good stuff is gone. We never use heat. So you keep the probiotics, the flavor, and an electrolyte brine worth drinking.
Every other olive pouch on the shelf is pasteurized. Ours never sees heat.
Heat makes olives sit on a shelf for years — and kills the live cultures, flattens the flavor, and turns a living food into a dead one. We refuse the shortcut.
Four flavors, built to move.
Each 3.2oz pouch is resealable and ready for the gym bag, the desk, the road trip. Same living recipe in every one.
Pitted Green
Organic pitted green olives in a live sea-salt brine. The classic, alive.
Garlic & Herb
Green olives cured with real garlic and herbs. Big, savory, alive.
Lemon Citrus
Pitted green olives brightened with real lemon and citrus. Zippy and fresh.
Sun Dried Black
Tree-ripened black olives, dry-cured in sea salt and olive oil. Deep and chewy.
Why we keep them alive.
Most olives you can buy — and every olive snack pouch on the shelf — get pasteurized so they can sit around for years. Heat kills the live cultures and turns a living food into a dead one. We don't heat ours. Ever.
Cooked to shelf-stable
- ✕ Heat-treated to last years on a shelf
- ✕ Live cultures killed — no probiotics left
- ✕ Brine poured off or thrown away
- ✕ Flatter flavor, softer bite
Sealed alive
- ✓ Never heated — slow salt-cured over weeks
- ✓ Live cultures intact, naturally probiotic
- ✓ Electrolyte brine sealed in — made to drink
- ✓ Real, briny, alive flavor
Naturally fermented, unpasteurized olives carry live lactic-acid cultures; the sea-salt brine is naturally rich in sodium and potassium. Refrigerate after opening. Not intended to diagnose, treat, or prevent any condition.
Kept alive on purpose.
Real California olives
Hand-harvested at peak ripeness from American groves — never machine-stripped early, never shipped from three oceans away.
Slow salt-cured, never heated
Cured in sea-salt brine over weeks so the live cultures build instead of getting cooked off — the way fermentation is meant to work.
Sealed with the living brine
Olives and their electrolyte-rich brine go into a resealable 3.2oz pouch together. Snack the olives, sip the brine, take it anywhere.
Know exactly where your olives come from.
Most olive pouches on the shelf are filled with fruit from Greece, Chile, or Morocco — and once olives cross that many borders, the label and the source stop lining up. They can be grown in one country, packed in another, and labeled in a third, with no real way to trace it back. Ours are grown and packed right here in the USA, on farms we can name. "Made in the USA" isn't a sticker on the front — it's the whole supply chain, grove to pouch.
American groves, one country. No mystery blends stitched together from three continents.
We can follow every pouch back to the grove it came from. Try getting that from an imported bag.
Every box supports American family farms doing it the slow, honest way.
People are hooked (and drinking the brine).
"You can tell these weren't cooked to death — real, briny, alive. One lives in my gym bag; I drink the brine after a run."
"Finally an olive snack that isn't drowning in a jar. Into my lunch, sip the brine, no mess. Garlic & Herb is unreal."
"Keto, actually alive, made in America. The brine is a legit electrolyte hit — I use it instead of a sports drink."
Snack it. Sip it. Shake it.
The olives are only half of it — the living brine does the rest.
Post-workout brine shot
Chill a pouch, tear it, drink the sodium-and-potassium brine straight. Athletes have done it with pickle juice for years.
A proper dirty martini
Pitted Green is the only garnish worth reaching for. A splash of the brine does the rest.
Mediterranean grain bowl
Sun Dried Black and Lemon Citrus over farro, cucumber, and feta. Weeknight done right.
Four flavors. One living recipe.
Pitted Green, Garlic & Herb, Lemon Citrus, and dry-cured Sun Dried Black — the same never-heated, still-alive craft in every pouch.