The FOODMatch product lineup consists of some of the best brands in the industry
Divina olives and antipasti represent the core values of FOODMatch – authentic taste, traceability and superb quality.
From our growers across the Mediterranean, olive varietals such as the Greek Kalamata (Peloponnese), Italian Castelvetrano (Sicily) and Mt. Athos Green (Halkidiki, Greece) are harvested and cured according to centuries-old methods. We believe that Divina’s commitment to integrity and quality above all is present in the delicate taste of each olive.
Divina’s antipasti selection reflects the vibrant colors and flavors of tables from around the Mediterranean and across the world. From our tender Dolmas, to our award-winning roasted red and yellow tomatoes, every Divina antipasto is made with the finest ingredients and utmost care.
Cultivated and cured without pesticides, coloring or additives, Organic Divina olives and antipasti are a USDA certified and traceable from tree to table. From smoky and fruity Kalamata from Greece to meaty and fruity Roasted Red Peppers from Turkey, each organic specialty is hand-picked before being expertly produced.
Barnier is known for its hand-selected olives from Southern France, cured using traditional local methods. Produced in Languedoc, France by a small family business dating back over 60 years, Barnier Fresh Harvest Olives are unpasteurized and fermented slowly under refrigeration. The result is a market-fresh fruit that is firm, flavorful and low in salt.
From showcasing traditional Provençal recipes to exotic spices and marinades, Barnier is a passport to an unforgettable tasting experience.
Dalmatia produces sweet and savory spreads from the Adriatic Coast of Croatia. Dalmatia’s spreads use fresh, natural ingredients picked by skilled farmers in order to truly capture Croatia’s authentic culinary traditions.
Best known for its fig spread, Dalmatia’s figs are hand-picked and sundried to a rich, golden color. From there they are combined with a diverse variety of flavors from orange, to sour cherry to fig and cocoa to create a line of sweet and versatile fig spreads.
Dalmatia’s produces savory spreads as well. Their black and green olive tapenades and “My Mom’s Red Pepper Spread” are all based on classic and beloved recipes.
In the Pacific Northwest, Mama Lil’s peppers are something of a local delicacy. For several decades these tangy, spicy, sweet ‘Goathorn’ peppers have revolutionized the way a pepper can elevate and brighten up just about any meal.
A popular pizza topping, they’re a knockout on sandwiches, with chicken or sausage and even eaten alone.
For three generations, Cannone has grown and produced regional Italian olives, antipasti and ingredients of exquisite quality and flavor.
Cannone believes in using ancient methods and traditional techniques to preserve the natural flavor of classic Italian favorites. No antipasti platter can be complete without crisp, sweet Cannone Cipolline Onions in Balsamic Vinegar or tender Marinated Long Stem Artichokes.
LaMedina features unique olives and antipasti from exotic regions around the world. They pride themselves on seeking out the most authentic flavors of each particular region, such as meaty and earthy Dry-Cured Black Beldi olives from Morocco or fruity and spicy green olives stuffed with Peruvian Ají Amarillo Peppers.
LaMedina’s diverse and vibrant range of products brings the experience of village market shopping directly to your table.
In the heart of the Champagne region of France, Beaufor has been creating superb quality mustards and vinegars for more than a century. Their comprehensive line of condiments carries on the grand tradition of French cuisine.
Distinct and unique peppers first discovered in South Africa, Peppadew Sweet Piquante Peppers are a tantalizing mix of fruity, spicy and bold flavor.
The secret to fresh, full-bodied extra virgin olive oil is the time between harvest and crush. Olivista olives are crushed mere hours after being harvested, and as a result retain their full, nuanced flavor, or as we call it “California-fresh”.
Olivista uses Arbequina, Arbosana and Koroneiki olives, grown and pressed entirely in California. These varieties were chosen because their ideal growing conditions are so well suited to the unique terroir of California’s Central Valley.
For more than 30 years, Esprit du Sel has been harvesting salt from the Island of Re’ on the Atlantic Coast of France. Esprit du Sel uses traditional harvesting methods which results in the highest quality of natural mineral nutrients. The delicate crystallization, along with smaller and drier pieces helps set this salt apart from others. The salts high moisture content makes it ideal for cooking and seasoning.
An ancient wine country culinary secret, Fusion produces Verjus, the unfermented juice of unripened grapes. Grown, harvested and bottled in Napa Valley, Verjus is prized by chefs for the brightening, balancing effect it has on food. Verjus presents no wine/vinegar conflict, making it the choice of chefs who regularly present tasting menus and wine/food pairings.
A farmer owned dairy company; Arla provides a wonderful olive and Feta medley that uses traditional Danish Feta cheese, green olives stuffed with pepper and Kalamata. This creamy and briny olive and cheese medley is the perfect starter or side to any Mediterranean meal.
Saint Louis is a producer of fine cane and beet sugar from France.