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.
  • Jumbo Sicilian Pitted Green Olives. Traditional green olives from the Sicily region of Italy, pitted.
  • 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.
  • 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.  Note, due to consecutive bad harvests, this olive is not presently available.
  • Castelvetrano Olives. From the Castelvetrano province of Sicily. They are bright green and meaty with a buttery flavor and are not bitter.
  • Peppadew® Peppers. Actually from South Africa, the Peppadew is a Piquante pepper which has been pitted and pickled for both a sweet and a spicy flavor.  The Peppadew can be stuffed or eaten as is.  Makes a great compliment to any meal.
  • Larry’s Seasoned Lupini Beans. A twist on the traditional Italian snack.  Larry spices them up with a blend of Italian herbs and spices and a generous amount of red pepper and then marinates with Olive Oil.