For most people, pickles are just… pickles. A crunchy side, something you throw on a sandwich, maybe a late-night snack straight from the jar. But lately, there’s been a growing conversation around why some pickles are being talked about as a “better” choice—and it all comes down to how they’re made.
That’s where Olive My Pickle comes in.
Founded by husband-and-wife duo Shai and Charlotte Tzabari, Olive My Pickle isn’t trying to reinvent food. If anything, they’re trying to bring it back to what it used to be—slower, simpler, and a little more intentional.
“Eating well is the highest form of self respect.” It’s a simple idea, but it shows up in everything they do.
So… What’s the Deal with Fermented Pickles?
Here’s the part most people don’t realize: the “healthy pickle” conversation isn’t really about pickles in general. It’s about fermented pickles.
Most pickles you’ll find on store shelves are made with vinegar. It’s quick, consistent, and gets the job done flavor-wise. But fermentation is a completely different process. Instead of vinegar, it uses saltwater and time. That’s it.
Over time, naturally occurring bacteria develop in the brine, creating what are often referred to as live cultures. These are the same types of beneficial bacteria people are starting to pay more attention to when it comes to gut health.
The goal with Olive My Pickle isn’t to overwhelm people with science. It’s to help them connect the dots—understanding that not all pickles are created equal, and that how food is made actually matters.
Doing It the Hard Way (On Purpose)
Behind the scenes, Olive My Pickle is doing something that’s becoming increasingly rare in food production—they’re not cutting corners.
No vinegar shortcuts.
No pasteurizing after fermentation.
No adding probiotics after the fact just to say they’re there.
They’ve chosen to stick with true fermentation, even though it takes longer, requires more attention, and makes scaling the business more complicated.
But for them, that’s kind of the point.
There’s a bigger philosophy at play here—one that taps into a growing shift toward more mindful living. People are starting to slow down, question what they’re consuming, and look for ways to reconnect with everyday habits. Food is one of the easiest places to start.
Making It Easy to Stick With
One of the biggest challenges with fermented foods isn’t trying them—it’s sticking with them.
A lot of brands focus on just one thing, like sauerkraut or kimchi. And while that can be great, it can also get repetitive pretty quickly. That’s where Olive My Pickle takes a different approach.
They’ve built out a lineup of more than 40 products across categories like pickles, sauerkraut, kimchi, olives, fermented vegetables, hot sauces, and even pickle juice. It gives people options. And when you have options, it’s a lot easier to turn something into a daily habit instead of a one-time experiment.
Their best-selling Kosher Dill Pickle is usually where people start. It tastes familiar, which makes it an easy entry point—but the process behind it is what makes it different.
Not Your Typical Grocery Store Brand
Another thing that sets Olive My Pickle apart is how they get their products to customers.
Instead of relying heavily on grocery store shelves, they’ve built a direct-to-consumer model. That means people can order online and have everything shipped straight to their door.
It’s a small shift, but it changes the relationship. It allows the brand to stay closer to its customers and makes it easier for people to actually keep these foods stocked and part of their routine.
A Business That Grew Up Alongside a Family
At the center of all of this is a family.
Since starting the business in 2010, Shai and Charlotte have built Olive My Pickle alongside their two sons, who’ve grown up with the brand in the background of everyday life. The wins, the challenges, the problem-solving—it’s all been part of the same story.
That kind of foundation tends to shape how a company shows up. It’s not just about selling a product. It’s about building something that reflects what matters to them.
More Than Just Pickles
With the opening of The Pickle Factory in Jacksonville, Florida—and a second location in St. Augustine—Olive My Pickle is expanding into something more experiential. These spaces are designed to be fun, a little unexpected, and completely centered around the world of pickled and fermented foods.
But even as they grow, the core idea stays the same.
This isn’t about convincing people to overhaul their entire diet overnight. It’s about small shifts. Understanding what you’re eating. Paying attention to how it’s made. And maybe, just maybe, slowing things down a bit.
Because sometimes, something as simple as a pickle can be a starting point for a much bigger change.
Written in partnership with Tom White
