Filthy Food® (stuffed olives, cherries, onions) is the cocktail garnish & mixer choice of the best bars, restaurants, hotels and liquor stores in the world. For decades, oily, salty, salad olives have been re-purposed to garnish premium drinks. Filthy presents a delicious, balanced and memorable alternative that complements premium alcohol by not masking the subtle flavors of the cocktail, while adding to the guest's overall experience. Filthy Journey Over the last decade the world’s top bars have moved towards fresher, higher quality ingredients to give their guests the best possible cocktail experience. Brothers Marc and Daniel Singer, became obsessed with the idea of creating the first line of garnishes made for cocktails. Their journey began with an exploratory trip that turned into a two year olive pilgrimage, sampling nearly 230 varieties of cultivatable olives. Once the products were perfected, the brothers went from bar to bar, introducing the brand and delivering Filthy from the back of their cars and on subway trains in their pursuit of the American dream. Bartender’s championed the brand, making it the industry standard, now found in the best bars and restaurants in the world. What makes Filthy different? We don’t use a chemical curing process. Filthy olives are naturally fermented, so they retain the rich, nutty and woody flavor usually associated with olive oil. Chemical curing strips regular olives of their natural characteristics, so high amounts of salt and oil have to be added to give the fruit flavor and texture. That’s why other olives create that slick on top of your martini. Why are we called Filthy? Life is not about dipping your toe in or getting a little dirty, it’s about getting FILTHY in everything you do because that’s where the joy is.