Celebrating the Harvest

“As our 100th harvest comes to a close, I feel incredible pride, and an obsessive responsibility to make sure our quality remains the gold standard in our category.”

– Tim T. Carter, CEO, 4th Generation

Marking A Milestone

As we reflect on our 100th year in business, we’d like to take a moment to celebrate the people behind our brand, the bounty of our orchards, and a few of our favorite dishes of the season.

Perfect Autumn Olives

Perfect Autumn Olives

  • 5 min prep
  • 5 min cook
  • 6 servings


  • 1 (6 oz.) can Lindsay® Naturals Green Ripe Olives, drained
  • 1 ½ tablespoons extra virgin olive oil
  • Three 2-inch strips orange peel, removed with a vegetable peeler
  • 1 ½ teaspoons freshly grated orange zest
  • 1 teaspoon coarsely crushed fennel seed

Cooking Directions

  1. Heat oven to 375°F.
  2. Toss all of the ingredients together and place in a 2-cup decorative table-ready baking dish. Place in the middle of the oven and bake until the olives are hot, 5 minutes.
  3. Place the baking dish on a larger serving plate or small platter and serve immediately with frilled bamboo toothpicks.
Kristen Liberman

Kristen Liberman Product Marketing 5 Years @ Lindsay

“This is my absolute favorite fall entertaining recipe! It's quick, easy and delicious and ingredients you may likely have on hand - perfect for the impromptu get together.”

California Black Olives

In this Recipe

California Green Olives

Try This

Try This

Drizzle a small amount of truffle oil to finish off your Perfect Autumn Olives for an added earthy taste.

What Makes Lindsay Tick

CEO Tim T. Carter knows that quality comes from equal parts process and people. And our approach hasn’t changed in 100 years.

  1. #WorkFamily. We always treat each other like family, and our customers are a part of this.
  2. #OliveObsessed. We’re obsessed with achieving perfection at every step in our process.
  3. #NeverBoring. We love using our experience to help people create amazing flavors with our food. Life’s too short for “bland.”
See Our Process

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Thanksgiving Wine Pairings

With a table full of food, you’ll need a wine that can compliment a variety of big flavors. A rule of thumb for cleansing your palate between bites is to go for acidity, and maybe a bit of sweetness. Don’t let wine intimidate you this year. These are all under $25.

Pinot Noir

Pinot Noir

The classic, light-bodied, go-to red. You’ll want its bright cherry and cranberry flavors throughout the meal. Try this: Love, Oregon Pinot Noir. Or be adventurous and go for a Gamay.



It’s festive to pop a bottle of bubbly. Sparkling wines are always crowd pleasers — you just can’t go wrong with this fruity and versatile choice. Try Scharffenberger Brut Excellence.



Zins have a great, silky mouthfeel with notes of jam, clove and berries, and make a great pairing for turkey (even a dry turkey). We recommend Cline Ancient Vines.



Huh? It’s pronounced “Ge-VOORTZ-tra-meener.” A mouthful in many senses, but its floral nose and minerality will accentuate the flavors on any table. Get your hands on Claiborne & Churchill.

Braised Artichokes with Onion, Olives and Thyme

“This dish reminds me of fall in my childhood home in Provence: Artichokes, braised with plenty of onions, lemon, olives, thyme, and topped with Feta. It's adapted from a recipe in a French magazine, Saveurs, that my mom sent me.” Recipe provided by Helene Dujardin.

In this Recipe Kalamata Olives
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Meet Our Family

To produce the best fruit, you need the best people. Many people in our work family have been here through many harvests. Here are just a few.


Business Analyst 7 Years


Food Technologist 14 Years


Business Analyst 7 Years


Processing Team 25 Years


Administrative Services Lead 21 Years


Production Team Leader 7 Years


Manufacturing Facility Coordinator 30 Years