An Italian staple, olives are used in sauces, on pizzas, on antipasto platters, to make oil, as a garish, in a cocktail, on a sandwich or as a simple snack. Valente’s offers a large variety of olives for whatever use you desire. Regular varieties include:

  • Jumbo Sicilian Green Olives. Traditional green olives from the Sicily region of Italy.
  • Valente’s Seasoned Sicilian Green Olives. Traditional olives from the Sicily region of Italy. Pitted and seasoned with Valente’s special blend of spices.
  • Oil Cured Olives Traditional black olives from Italy, Greece, Turkey or Morocco. Cured in oil with a slightly salty taste. An Italian favorite with Baccala.
  • Kalamata Olives. From Greece, Kalamata Olives are black olives that are harvested at the peak of ripeness and have a rich, fruity flavor.
  • Gaeta Olives. Small Italian olives that are either dry cured or brined. They are from the city of Gaeta in the Latina province of Lazio in central Italy.
  • Sun-Dried Olives d’Abruzzo. From Abruzzo Italy, these sun-dried black olives are a great treat. Use in antipasto platters or just to eat.
  • Mediterranean Mixed Olives. A blend of various olives from the various regions around the Mediterranean. Great for snacking and on Antipasto platters.
  • Cerignola Olives. From the city of Cerignola, Apulia, Italy. Cerignola olives are the largest olives in the world. They are firm and meaty with a mild, fruity flavor.
  • Castelvetrano Olives. From the Castelvetrano province of Sicily. They are bright green and meaty with a buttery flavor and are not bitter.
  • “The Don’s” Crazy Mixed Olive Blend. The Don likes his olives. One day, the Don walked in and said, “I want you to mix them up.” You don’t cross The Don. Enjoy his crazy Mixed Olive Creation.