I’m David Quartaro, the owner of Sicilian Village.
Hippocrates once wrote, “Let food be thy medicine and medicine be thy food.” From the time of the ancient Greeks to the lightning fast 21st century, one thing has managed to stay the same for humanity. It’s been true for people regardless of age, political affiliation, religion or ideology. Food brings people together.
Food has certainly held power for me. My great-grandparents came from Sicily to start a new life in the United States. As a third-generation Italian-American, I’ll always remember my grandmother’s pasta sauce that was painstakingly handmade, and the savory Italian sausage that came from my grandfather. But most of all, I’ll always remember how it felt to have the whole family gathered together, with the table groaning under the weight of the Sunday feast—il pranzo della domenica. There was nothing else like it. We were happy.
My wife and I think that feeling can be imported, and that’s why, in 2004, we founded Sicilian Village and introduced Sicilian-marinated olives that are unlike any other olive out there. They are carefully picked, and then cured slowly and naturally in salt brine, to allow the flavor time to develop properly. Finally, the olives marinate in a recipe that’s been in my family for generations. Only then will the olives be allowed to be sold—and grace your table.
The end result? An olive bursting with complex and delicious flavors that simply can’t be replicated with chemicals to rush the curing process. Our secret ingredients are time and care, and when you gather with your loved ones around a bowl of our olives, we think you’ll agree.