Generations of Food
Long before Olive My Pickle began making pickles for a living, fermenting foods was part of her husband’s history. Now, it's become part of hers too.
2016 Local Food Hero: Olive My Pickle
OWNERS Charlotte & Shai Tzabari
CATEGORY Food Artisan
STARTUP STORY Charlotte and Shai started selling olives and pickles bulk style from barrels at NE Florida farmers’ markets six years ago. A few years ago, they also began selling jarred pickles at local natural food stores like Native Sun and Grassroots. Now they are in 30+ stores throughout Jacksonville, Savannah, Gainesville and Orlando.
WHY LOCAL? “A true livelihood in small food depends on a local system that interconnects thriving farmers, creative food-producers, smart + supportive retailers and bought-in consumers. When a robust local food system is in place, more economic opportunity for food entrepreneurs and better product choices for consumers means our region becomes a more interesting, artful, prosperous and fun place to live.”
RUNNER-UP My Grandmother’s Pie
HONORABLE MENTIONS Bold City Pops, Community Loaves, Congaree & Penn, Barrett’s Pimento Cheese
For more information about Olive My Pickle visit their website at olivemypickle.com
More About Olive My Pickle
Generations of Food
Long before Olive My Pickle began making pickles for a living, fermenting foods was part of her husband’s history. Now...
The People Behind the Pickles
Our friends at Olive My Pickle are passionate about pickles. They use old-world fermentation techniques to bring their...
The Basics of Lacto-Fermentation
The science and art of fermenting food in saltwater brines. Spoiler: it has nothing to do with milk.
The Appeal of Fermented Foods
What draws us to fermented and probiotic-rich foods? Part science, part culture and a little bit of intuition thrown in...
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The People Behind the Pickles
Our friends at Olive My Pickle are passionate about pickles. They use old-world fermentation techniques to bring their product to life with brine you can feel good about drinking.
The Basics of Lacto-Fermentation
The science and art of fermenting food in saltwater brines. Spoiler: it has nothing to do with milk.
The Appeal of Fermented Foods
What draws us to fermented and probiotic-rich foods? Part science, part culture and a little bit of intuition thrown in for good health.
