---
product_id: 6804290
title: "Roland Foods Castelvetrano Pitted Olives, Specialty Imported Food, 2 Lb 13.8 Oz Can"
brand: "roland foods"
price: "89540CFA"
currency: XOF
in_stock: true
reviews_count: 8
category: "Roland Foods"
url: https://www.desertcart.sn/products/6804290-roland-foods-castelvetrano-pitted-olives-specialty-imported-food-2-lb
store_origin: SN
region: Senegal
---

# Imported from Sicily, Italy Ready-to-eat, no prep needed 2.86 lbs bulk can Roland Foods Castelvetrano Pitted Olives, Specialty Imported Food, 2 Lb 13.8 Oz Can

**Brand:** roland foods
**Price:** 89540CFA
**Availability:** ✅ In Stock

## Summary

> 🫒 Elevate your snack game with Italy’s buttery green gems!

## Quick Answers

- **What is this?** Roland Foods Castelvetrano Pitted Olives, Specialty Imported Food, 2 Lb 13.8 Oz Can by roland foods
- **How much does it cost?** 89540CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/6804290-roland-foods-castelvetrano-pitted-olives-specialty-imported-food-2-lb)

## Best For

- roland foods enthusiasts

## Why This Product

- Trusted roland foods brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Gourmet Bulk Size:** Generous 2 lb 13.8 oz can perfect for home chefs & pros alike
- • **Balanced & Buttery:** Smooth, mild, and not overly salty—perfect for refined palates
- • **Effortless Snacking:** Pitted and ready to eat—no prep, just pop & enjoy
- • **Authentic Sicilian Flavor:** Imported directly from Italy for that true Mediterranean taste
- • **Versatile Culinary Essential:** Ideal for salads, stews, antipasti, and charcuterie boards

## Overview

Roland Foods Castelvetrano Pitted Olives deliver premium, mild-flavored green olives imported from Sicily in a convenient 2 lb 13.8 oz can. These ready-to-eat olives are pitted for effortless use, making them perfect for sophisticated snacking, culinary creations, and entertaining. Their smooth, buttery texture and balanced saltiness bring authentic Mediterranean flair to any dish or appetizer spread.

## Description

Bring a classic taste of Italy to your table with Roland Foods Castelvetrano Pitted Olives. Grown in Sicily and enjoyed throughout Italy and around the world as an ideal snacking olive, these large pitted green olives have a mild flavor and are not overly salty, making them a great choice for eaters who shy away from stronger olive varieties. The imported Italian green olives are ready to eat directly from the 2 Lb 13.8 Oz can, which offers ample servings for both food service and home kitchen applications. Serve them as an appetizer table olive before dinner, slice them up into salads and stews, or enjoy them throughout the day as a healthy snack. Since 1934, Roland Foods’ versatile team of veteran chefs, food lovers, and logistics wizards have connected people around the world to explore their culinary passions. Roland Foods imports more than 1,500 products from North America, South America, Europe, North Africa, the Middle East, and Asia.

Review: I use these pitted olives for bread making, and noshing. - I discovered the great taste and texture of Castelvetrano olives this year, and have incorporated them into my recipe for Rosemary/Olive french bread. That they are pitted saves me a lot of trouble as two cups of pitted olives takes a while to prepare. These olives are not too salty and not too soft. The taste is fantastic with a smooth buttery finish to them. Here is a recipe: 3 1/4 cups water at 80 to 90 degrees 2 tbsp extra virgin olive oil 3 1/2 tsp. sea salt 2 tsp honey ( I used buckwheat honey here) 25 oz white bread flour (5 cups) 5 oz whole wheat flour (1 cup) 5 oz barley flour (1 cup) 2/3 cups rye flour 3 tsp vital wheat gluten (optional but it helps improve the finished texture and the rising) 4 1/2 tsp. active dry yeast. 2 cups (pitted halved and patted dry before measuring) ~ Castlevetrano or Kalamata olives folded and kneaded in before the last rise. Power mix with a stand mixer on low setting for 12 minutes using a dough hook attachment, or hand knead for 15 minutes. Set oven to 95 to 100 degrees or use bread proofing setting if available. Cover with a cloth and let rise in the proofing oven, or a warm place for 35 minutes. Punch down knead a few times to let the air out, form into a round and place back in bowl, cover and place back in oven / warm place for 30 minutes, After the second rise, fold in and knead the olives, form into a ball, place back in the bowl, cover, place back in oven/ warm place for 55 minutes. After this last rise, remove the dough carefully and spread on a floured surface into an even round shape to help make dividing easy and accurate. Divide into two or three loaves. Take one of the divided loaves while covering the other(s). Form into a round loaf by placing your hands on either side and cupping the hands down and under against the counter surface a few times pinching the dough closed on the bottom. Be as gentle as you can doing this as you don't want to deflate the dough too much. Rock the dough on the countertop gently to help flatten and close any cracks or voids on the bottom. This handling process helps create tension in the crust to help the scoring process (discussed later). Sprinkle some corn meal onto baking paper placed on a baking sheet. Place the loaves carefully onto the corn meal covered sheet as close to the edge of the sheet leaving a little room for re-inflation as the dough rests for another 25 to thirty minutes. Mix a tbsp of the buckwheat honey or molasses with a bit of water and spray it lightly onto the rested loaves. Don't overdo it. Immediately score the tops of the loaves with a dampened straight edge razor or very sharp dampened knife (you want to avoid pulling on the loaves). This scoring helps the loaves plump while baking. Place the tray of two or three loaves into a 425 degree hot oven (did you remember to preheat it while the dough rested?). Turn the heat down to 375 after 20 minutes. An additional 20 to 25 minutes baking baking should do the trick. Check a loaf with an instant read thermometer. It is finished if the internal temperature reaches 200 - 205 degrees. Put the loaves onto a rack to cool them. They slice better, and a rest after baking helps them to develop their full flavor. If you want a faster loaf of bread, use fast acting /quick rising yeast, and 3 tsp vital wheat gluten before mixing. In this case, the rise times can be changed to 30 minutes for the first rising, and 55 minutes for the second rising. The third rise can be eliminated.
Review: Scrumptious Castelveltrano Olives - These are excellent martini or charcuterie board olives. I've always loved Roland olives stuffed with anchovies and these are of the same quality. These are very economical too. I split the contents into pint mason jars, seal them and they stay fresh in the fridge for months. They are packed in a brine which is not too salty or vinegary.....absolutely firm yet not crunchie texture adds to the taste. The perfect olive for my taste.

## Features

- PITTED GREEN OLIVES: Great for snacking, in antipasti plates, or in salads and stews
- SMOOTH AND MILD FLAVOR: Meaty, buttery, and not too salty
- READY TO EAT: Enjoy the Sicilian green olives directly from the can with no preparation needed
- RESTAURANT QUALITY: Bulk 2 Lb 13.8 Oz can is ideal for use in food service or in the home
- IMPORTED FROM ITALY: A gourmet international specialty food product

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B004XAPIO6 |
| Best Sellers Rank | #42,630 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #50 in Green Condiment Olives |
| Customer Reviews | 4.2 4.2 out of 5 stars (610) |
| Is Discontinued By Manufacturer  | No |
| Item model number  | 71902 |
| Manufacturer  | Roland |
| Package Dimensions  | 6.3 x 6.22 x 5.98 inches; 0.8 ounces |
| UPC  | 041224719026 |
| Units  | 45.9 Ounce |

## Images

![Roland Foods Castelvetrano Pitted Olives, Specialty Imported Food, 2 Lb 13.8 Oz Can - Image 1](https://m.media-amazon.com/images/I/81bp+M-8kjL.jpg)

## Questions & Answers

**Q: How long can the the olives last once open?**
A: They last several weeks with no problem. That being said, I was not happy with the quality of the last can I bought. A lot of the olives were kind of soft, without that firmness you expect from these olives and rather than pick out the firm ones and eating them, I left the whole can in the refrigerator for three or four months and they molded. Yuck, but that was longer than I would usually expect them to last

**Q: What's the drained weight of the olives? Thank you!**
A: It says right on the can: 2 lb 13.09 oz. (DR means 'drained)

**Q: Are theses salty or buttery?**
A: Roland® Pitted Castelvetrano Olives are harvested young and cured in a lightly salted brine. They have a bright green hue, meaty texture and balanced salty and sweet flavor. Castelvetrano Olives have a mild flavor, which make them very appealing to both olive lovers and those who shy away from stronger, saltier olive varieties. Use Roland® Pitted Sicilian Castelvetrano Olives in stews or serve as is.

**Q: Approximately How many olives are in the can?**
A: at 4 olives per serving there are approx.87 servings per container

## Customer Reviews

### ⭐⭐⭐⭐⭐ I use these pitted olives for bread making, and noshing.
*by S***K on December 26, 2013*

I discovered the great taste and texture of Castelvetrano olives this year, and have incorporated them into my recipe for Rosemary/Olive french bread. That they are pitted saves me a lot of trouble as two cups of pitted olives takes a while to prepare. These olives are not too salty and not too soft. The taste is fantastic with a smooth buttery finish to them. Here is a recipe: 3 1/4 cups water at 80 to 90 degrees 2 tbsp extra virgin olive oil 3 1/2 tsp. sea salt 2 tsp honey ( I used buckwheat honey here) 25 oz white bread flour (5 cups) 5 oz whole wheat flour (1 cup) 5 oz barley flour (1 cup) 2/3 cups rye flour 3 tsp vital wheat gluten (optional but it helps improve the finished texture and the rising) 4 1/2 tsp. active dry yeast. 2 cups (pitted halved and patted dry before measuring) ~ Castlevetrano or Kalamata olives folded and kneaded in before the last rise. Power mix with a stand mixer on low setting for 12 minutes using a dough hook attachment, or hand knead for 15 minutes. Set oven to 95 to 100 degrees or use bread proofing setting if available. Cover with a cloth and let rise in the proofing oven, or a warm place for 35 minutes. Punch down knead a few times to let the air out, form into a round and place back in bowl, cover and place back in oven / warm place for 30 minutes, After the second rise, fold in and knead the olives, form into a ball, place back in the bowl, cover, place back in oven/ warm place for 55 minutes. After this last rise, remove the dough carefully and spread on a floured surface into an even round shape to help make dividing easy and accurate. Divide into two or three loaves. Take one of the divided loaves while covering the other(s). Form into a round loaf by placing your hands on either side and cupping the hands down and under against the counter surface a few times pinching the dough closed on the bottom. Be as gentle as you can doing this as you don't want to deflate the dough too much. Rock the dough on the countertop gently to help flatten and close any cracks or voids on the bottom. This handling process helps create tension in the crust to help the scoring process (discussed later). Sprinkle some corn meal onto baking paper placed on a baking sheet. Place the loaves carefully onto the corn meal covered sheet as close to the edge of the sheet leaving a little room for re-inflation as the dough rests for another 25 to thirty minutes. Mix a tbsp of the buckwheat honey or molasses with a bit of water and spray it lightly onto the rested loaves. Don't overdo it. Immediately score the tops of the loaves with a dampened straight edge razor or very sharp dampened knife (you want to avoid pulling on the loaves). This scoring helps the loaves plump while baking. Place the tray of two or three loaves into a 425 degree hot oven (did you remember to preheat it while the dough rested?). Turn the heat down to 375 after 20 minutes. An additional 20 to 25 minutes baking baking should do the trick. Check a loaf with an instant read thermometer. It is finished if the internal temperature reaches 200 - 205 degrees. Put the loaves onto a rack to cool them. They slice better, and a rest after baking helps them to develop their full flavor. If you want a faster loaf of bread, use fast acting /quick rising yeast, and 3 tsp vital wheat gluten before mixing. In this case, the rise times can be changed to 30 minutes for the first rising, and 55 minutes for the second rising. The third rise can be eliminated.

### ⭐⭐⭐⭐⭐ Scrumptious Castelveltrano Olives
*by D***5 on December 28, 2023*

These are excellent martini or charcuterie board olives. I've always loved Roland olives stuffed with anchovies and these are of the same quality. These are very economical too. I split the contents into pint mason jars, seal them and they stay fresh in the fridge for months. They are packed in a brine which is not too salty or vinegary.....absolutely firm yet not crunchie texture adds to the taste. The perfect olive for my taste.

### ⭐⭐⭐⭐⭐ Awesome olives!
*by N***E on September 25, 2024*

These olives are outstanding! Always arrive in undented can and on time. This big can fills 3 quart jars and enough brine to cover. Store them in fridge. They last a long time, although mine don't last too long. They are great on a snack board with other things, on pizza, in salads, etc... they are way less salty than many others, good size, beautiful green color, and firm. Taste and texture is outstanding. Try them. You'll be hooked.

## Frequently Bought Together

- Roland Foods Castelvetrano Pitted Olives, Specialty Imported Food, 2 Lb 13.8 Oz Can
- Roland Foods Whole Sicilian Castelvetrano Olives, Specialty Imported Food, 3 Pound 4.9 Ounce Can, Pack of 1
- Roland Foods Premium Quality Small Cornichons, Specialty Imported Food, 4.1-Liter Can

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-02-23*