Olive oil has been researched and proven to provide health benefits including lower cholesterol levels and a decreased risk of heart disease, stroke, diabetes and cancer. Not as much attention has been shed on the fruit that our delicious olive oil comes from. The olive tree is one of the oldest trees ever harvested by humans, and olives have been eaten for thousands of years. Equally diverse and versatile, olives come in many different varieties that can be used in various recipes to complement different flavors.
Cento Colossal Whole Black Olives are grown and packed in California. These extra-large olives have a bold black color, a mild, earthy flavor and plump, meaty bite. Colossal Whole Black Olives are versatile and can be added to pizzas, salads or used as an ingredient in your favorite recipes.
Cento Pitted Green Olives are grown in California, hand-picked at the peak of flavor and then immediately packed in brine to protect their robust, natural green color and smooth, buttery flavor. Perfect for chopping up and putting in salads, on pizzas or in a variety of your favorite dishes.
Gaeta Olives are harvested in March in the Roman countryside in Lazio, Italy. These small, dark pink olives have a soft, tender flesh and a tart, salty flavor. Called the “Queen of Olives”, Gaeta Olives are popular as appetizers, salad ingredients, in pasta dishes, or as a topping for fish or game.
Cento Oil Cured Olives are Moroccan olives cured in oil with salt to remove the bitterness and produce a wrinkly, raisin-like textured olive. These olives are ideal eaten alone or as an ingredient in your favorite dishes. The slightly bitter flavor of oil cured olives makes them ideal in antipasto platters or used as a gourmet ingredient in your favorite dishes.
Cento Cerignola Olives are harvested in September and October in Puglia, Italy. These large meaty olives are crisp and buttery with a rich olive flavor. A popular table olive that is ideal for cocktails and antipasti, Green Cerignola Olives pair well with garlic, cheese, capers and anchovies.
Cento Imported Castelvetrano Olives are harvested in September and October in Castelvetrano, Sicily. These bright green sweet olives are meaty with a firm bite, buttery flesh, mild flavor and crunchy pulp. Castelvetrano Olives are ideal as a snack, salad garnish, and in antipasto. These olives pair well with salami, sharp Italian cheeses and white wines.
A mix of green Castelvetrano olives, green Nocellara Etna olives, black Castelvetrano olives and black Leccino olives, Cento Imported Chef Select Mixed Pitted Italian Olives are prepared in brine with capers, red and yellow peppers, oil and spices. These imported Italian olives are perfect as an appetizer, a pizza or focaccia topping, or as a tasty side dish for roasted meats.
Cento Imported North & South Olives are a mix of pitted green Castelvetrano olives, pitted black Leccino olives and pitted green olives. Imported from Sicily, Abruzzo and Puglia, this olive mix is perfect as an appetizer, an ingredient in pasta salads, as a pizza topping or a colorful side dish. This olive mix pairs well with wine and cheese.
A mix of imported green Halkidiki olives, green and black Conservolea olives and black Kalamata olives from Greece prepared in brine with oil and seasoned with spices. Cento Imported Greek Mixed Seasoned Pitted Olives are perfect as an appetizer, a pizza topping, as a colorful side dish or chopped for a panini spread.
Manzanilla Olives from Spain have a crisp texture and neutral taste that makes them perfect stuffing olives. Stuffed with minced pimentos and packed in brine, Cento Spanish Stuffed Manzanilla Olives are perfect as a garnish, in salads or antipasto. Pair with gruyere or pepper jack cheese and a glass of dry Sherry wine.