Cuttlefish ink sits on the shelves of a small-town market in western Pennsylvania. Yes, the jet-black stuff chefs use to turn pasta as dark as midnight.
That’s only one unusual find in this small specialty market. The owners also run an Italian food importing business, bringing traditional cured meats and other hard-to-find ingredients to the shelves.
I like how a tiny storefront can hold a pantry this adventurous. Imported pasta, artisan olive oil, mortadella, and gelato all share the same cozy room.
There’s even a bulk section where you fill your own containers with dried goods.
I can’t imagine a better excuse for a scenic weekend road trip. Between the unusual ingredients and familiar Italian favorites, this little market gives curious cooks plenty of reasons to linger.
That Jar of Cuttlefish Ink Is Calling Your Name
Black pasta sounds like something from a fancy city restaurant. At Fig & Olive Market, the secret ingredient sits right on the shelf in a small-town Pennsylvania shop.
Cuttlefish ink is exactly what it sounds like. It comes from cuttlefish, a cousin of squid, and cooks have used it for generations in coastal Italian and Spanish kitchens.
So what do you actually do with it? A little stirred into risotto or pasta sauce turns the whole dish a dramatic, glossy black.
The flavor leans briny and savory, like a quick breeze off the ocean. It pairs well with seafood, garlic, lemon, and a good splash of olive oil.
Here’s a practical tip for first-timers. Start small, because a tiny amount goes a long way and stains everything it touches.
Maybe skip the white shirt that night. Your dinner guests will still talk about the jet-black spaghetti, but you won’t want a matching souvenir on your sleeve.
That ink is a great symbol of the whole store. The shelves lean toward ingredients you probably can’t grab at a regular grocery store down the road.
The Prosciutto Has Been Patiently Aging for Nearly Two Years
Good prosciutto takes patience. The deli counter features imported Italian cured meats, including prosciutto, that bring traditional flavors to this small-town market.
It’s imported directly from Italy. That long rest gives prosciutto its deep, salty-sweet flavor and those paper-thin, ribbon-like slices people love.
The deli counter doesn’t stop there. Mortadella, the silky Italian cousin of bologna, gets plenty of attention, and Genoa salami joins the lineup too.
Fun fact for your next trivia night. Mortadella comes from Bologna, Italy, which is why American bologna borrowed the city’s name.
Want to build a snack board without much effort? Pick one cured meat, one or two cheeses from the case, and some crackers or fresh bread.
Add a few olives or a drizzle of olive oil and you’re done. It looks impressive, and nobody needs to know it took five minutes.
Since items are sliced at the counter, you can buy just what you need. That makes it easy to try something new without committing to a giant package.
Not sure what to choose? Ask the staff for help, because explaining the products is part of what they do here.
Bring Your Own Jar and Fill It Up
Old pickle jars finally have a purpose. Fig & Olive Market offers a section of dried goods you can scoop into your own containers.
It’s a simple idea with a lot of perks. You buy only the amount you want, and you skip a pile of extra packaging.
For small households, this is a quiet win. Need a little bit of something for one recipe?
You don’t have to buy a whole bag that sits in the pantry for months.
Here’s how to make it easy on yourself. Wash and dry your jars at home, then bring them along in a sturdy tote bag.
Label each jar with masking tape and a marker once you fill it. Future you will be grateful when two similar-looking grains end up side by side.
The bulk area fits the shop’s bigger idea nicely. Quality ingredients and thoughtful buying matter more here than grabbing the cheapest thing in sight.
The market makes good use of its compact space, with shelves devoted to everyday essentials and specialty ingredients.
So dig through your cabinets before you leave. That lonely jar is about to become your favorite pantry tool.
Olive Oil So Good You’ll Want to Read Every Label
Olive oil is right there in the store’s name, so you know it matters. The bottles here come from small artisan producers in Italy.
Small producers often work with limited harvests and careful methods. That usually means oils with more personality than the generic bottle on a big supermarket shelf.
Some oils taste grassy and bright. Others feel buttery and mellow, while a few finish with a peppery tickle in the back of your throat.
That little cough? It’s actually a sign of a fresh, high-quality extra virgin oil, so don’t panic.
Not every oil should go into a hot pan. The flavorful bottles shine brightest when you use them raw, poured over salad, soup, or warm bread.
A simple trick turns a plain dinner into something special. Drizzle good oil over pasta right before serving, then add a pinch of salt and some grated cheese.
Bottles come in a range of price points, which helps if you’re just getting started. Try a modest one first, then work your way up as your taste buds get pickier.
Store your oil away from the stove and sunny windows. Heat and light wear down the flavor faster than you’d expect.
One bottle from Fig & Olive Market could change your whole kitchen routine. Fair warning, the store-brand stuff may start to feel boring.
Save Room for Gelato, and Don’t Skip the Waffle Cone Chips
Gelato in a grocery store is already a strong move. Topping it with little waffle cone chips feels downright generous.
The gelato case is one of the big draws at this Mercer market. A caramel cookie flavor has made an appearance, which tells you the sweet side of the shop isn’t playing it safe.
So what makes gelato different from regular ice cream? It’s churned more slowly, so less air gets mixed in, giving it a dense and silky texture.
Gelato is also usually served a bit warmer than ice cream. That lets the flavor come through faster, so every spoonful hits right away.
Those waffle cone chips deserve their own spotlight. You get the crunch of a cone without the drip running down your wrist.
Planning a shopping trip? Grab your gelato last, after the cheese and pasta are already in your basket.
Better yet, eat it right there and shop afterward. Nobody ever regretted dessert first on a sunny afternoon.
Flavors may change, so think of each visit as a fresh surprise. Ask what’s in the case and try something you’ve never had before.
The gelato also makes a sweet bribe for kids tagging along. Promise a scoop at the end, and suddenly everyone loves browsing the imported pasta aisle.
Your Latte Might Arrive With a Tiny Lemon Cookie
A small lemon cookie on the side of a latte is a delightful little bonus. Fig & Olive Market has served coffee drinks with exactly that kind of sweet extra.
The coffee bar turns this specialty grocery into a cozy cafe stop too. That’s handy if you like to sip something warm while you browse.
Coffee here has earned a strong reputation in town. The friendly staff even make a point of getting to know the people who come through the door.
Love something sweet with your drink? Look over the baked goods, because bread, cookies, and biscotti show up in the shop.
Biscotti are made for dunking. The name means twice baked in Italian, which explains that famous crunch.
Dip one into your coffee for a few seconds and it softens just enough. Wait too long, though, and half of it may vanish into your cup.
A morning coffee run makes a smart way to start a visit. The shop opens at 10 AM Wednesday through Friday and at 9 AM on Saturday.
Grab your drink first, then take your time exploring the shelves. Shopping goes better with a warm cup in hand.
Honestly, a latte and a lemon cookie might be the most pleasant errand in Pennsylvania. Good luck stopping at just one visit.
Hungry at Noon? The Deli Counter Has Lunch Specials
Lunch break plans just got an upgrade. The deli counter at Fig & Olive Market offers lunch specials alongside its imported meats and cheeses.
That turns a quick shopping stop into a real meal. You can eat well and pick up groceries for dinner in one trip.
Specials can change, so it pays to check what’s offered when you arrive. Think of it as a small adventure every time you stop in.
The ingredients behind the counter set a high bar. Imported prosciutto, mortadella, Genoa salami, and a range of cheeses all live in the same case.
Here’s a smart move for busy days. Grab a lunch special for now and a little extra sliced meat for tomorrow’s sandwich.
Office lunches will suddenly look a lot more interesting. Your coworkers might start asking where you’ve been shopping.
Planning a picnic is another fun option. Pick up lunch, some fresh produce, and a gelato for later, then find a nice spot nearby.
Mercer is a small, friendly town, so wandering after lunch feels easy. A stroll is a pleasant way to enjoy the afternoon.
Just remember the shop closes at 3 PM on Saturday and is closed on Sunday, so don’t wait too long for that weekend sandwich.
Never Heard of Half These Foods? Perfect, Just Ask
Feeling lost in front of an unfamiliar label is totally normal. At Fig & Olive Market, teaching shoppers about the products is part of the job.
The team helps customers through product knowledge and sampling. That means you can ask questions without feeling silly.
Curious about the difference between two cheeses? Wondering how to cook a pasta shape you’ve never seen?
Just ask, because that’s exactly what the staff are there for.
The owners’ background explains a lot. They run an Italian food importing business, and one owner is a fourth-generation Italian-American.
That family connection shows up in what lands on the shelves. Imported pastas, cheeses, and cured meats get special pride of place.
Here’s a tip that saves money and guesswork. If a sample is available, try it before buying a whole package of something new.
Bring a recipe you’ve been wanting to try. The staff may help you find the right ingredients and spark a few fresh ideas along the way.
Plan Your Visit Around the Hours, and Maybe Fig Season
Fresh figs at a shop called Fig & Olive just makes sense. The market has looked forward to fresh fig season, with figs expected to arrive in August.
That’s a great reason to mark your calendar. Ripe figs are soft, jammy, and gone from stores almost as fast as they show up.
Try slicing them over yogurt or pairing them with cheese and prosciutto. A drizzle of good olive oil and a pinch of salt makes them taste even better.
Finding the shop is easy. Fig & Olive Market sits at 151 N Diamond St, Mercer, PA 16137.
Timing matters, though, because the hours aren’t the same every day. The market currently lists Wednesday through Friday hours from 10 AM to 7 PM.
Saturday hours run from 9 AM to 3 PM. The market is closed Sunday through Tuesday, so plan accordingly.
Fresh local produce shows up alongside the imported goods too. That mix makes the shop useful for both everyday cooking and special-occasion meals.
A day trip to Mercer sounds even better with a stop here. Just don’t blame me when your cooler comes home completely full.
