Savory Olives for the Antipasto Plate

Oven-baked black olives from the chef Scott Conant make an excellent addition to the larder.

Sonny Figueroa

With his oven-baked black olives, the chef and restaurateur Scott Conant has picked up a Mediterranean tradition in his new line of Sprezza products, made in Italy. His meaty olives are excellent to serve with drinks or to use in salads and other dishes, pitted or not. The chef’s well-seasoned pomodoro sauce for pasta and a rich bruschetta spread, dense with sweet red peppers, are some of the other items in the line.

Sprezza oven-baked olives, $15 for 12.8 ounces; pomodoro sauce, $10 for 13.4 ounces; bruschetta spread, $15 for 9.9 ounces,

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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks. 

A version of this article appears in print on Dec. 25, 2018, on Page D3 of the New York edition with the headline: To Serve: Savory Olives For the Table. Order Reprints | Today’s Paper | Subscribe