FROM THE LENS ON THE JOB
Muffuletta in the Making Every week, Perrone & Sons makes about 250 gallons of their famous olive salad with the same recipe Bartholomew Perrone perfected in the 1920s. PHOTO BY CHERYL GERBER
C A L I F O R N I A S I C I L I A N - ST Y L E G R E E N O L I V E S A R E T H E
main ingredient of the Perrone & Sons olive salad, which remains one of the top sellers among the now over 7,000 products offered by the family-owned company that started with Progress Grocery in 1924. Here, Rusty Perrone, the fourth-generation president of the company, uses a machine dating back to the 1960s to chop olives at the company’s production and distribution warehouse in Metairie. PerroneandSons.com. n
