A DVE R TORIA L
MEET CALIFORNIA RIPE OLIVE GROWERS:
THE DELEONARDIS FAMILY In 1922, Vito DeLeonardis and Natalie Jameson’s grandfather came to the United States from Italy to pursue his dream of farming. He started in the California Ripe Olive business grafting and budding trees in a nursery before purchasing his own land to grow and harvest olives in California’s Central Valley. Today, Vito and his brotherin-law Johnny manage the family olive nursery alongside their many acres of olive groves.
COWBOY CAVIAR • • • • • • •
2 cups chopped tomato 3 green onions, sliced 1 avocado, peeled, pitted and cut into small cubes 1 (15-oz) can black beans, rinsed and drained 1 (6 ounce) can California Ripe Olives, drained and coarsely chopped 1/2 cup prepared vinaigrette dressing Corn chips
Stir together tomato, green onions, avocado, black beans and olives in a medium bowl. Toss with dressing and serve with corn chips. Makes 8 to 10 appetizer servings.
For more California Ripe Olive grower stories, please visit www.calolive.org.
The growing of olives continues to be a family affair with Grandma Mary not far from the everyday operations and Vito and Natalie’s children learning the unique and careful process of growing California Ripe Olives. Looking for new ways to enjoy olives? Try this flavorful appetizer, courtesy of California Ripe Olive grower, Natalie Jameson.