Roland Foods Castelvetrano Pitted Olives, Specialty Imported Food, 2 Lb 13.8 Oz Can

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 degrees2 tbsp extra virgin olive oil3 1/2 tsp. sea salt2 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 flour3 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.

I'm not sure what my initial search was after, but somehow I landed on this item. The customer reviews were interesting, especially the ones that said these aren't overly salty. Once I tasted them, I was thrilled with my discovery and enjoyed them thoroughly. A month or so later my disappointment was bottomless when they weren't available. Thinking all Castelvetrano olives were the same, I ordered a can of Partanna to tide me over till the Rolands became available. Those aren't overly salty, either, but they're not a uniform size and the many smaller ones aren't as enjoyable since they seem all seed with little meat to savor. As soon as I saw that the Rolands were back in stock I added them to my subscribe & save plan. With any luck, I'll get my can (or two) every month and enjoy one of the healthiest snacks around. Thanks!

I'm satisfied with these and feel like they're worth the money. I just finished my first can. The price seems fair when compared with the other brands.

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.

These are my favorite olives and this was a great deal. One of my favorite Ketogenic weapons and tasty in salads, sauces, soups, and I've ordered this same brand before and they were great, but this order smelled and tasted "skunky". Like they got really hot or were old. Sorry, like I said Rolands Castelvetronos are one of my favorites, but I'm throwing these out.

Ok as far as condition of the olives, very few broken and none squishy. My primary disappointment was the brine liquid which had ,to me, an unpleasant odor. I opened the large can and put the olives into quart glass jars for storage in the refrigerator. There was enough brine to fill 2jars but only half fill the 3rd. I topped it off with organic white wine vinegar hoping for a better odor and flavor. Won't buy again.

My husband and I love Castlevetrano olives. We used to buy them at Costco at a very reasonable price, but they stopped carrying them. It’s been difficult finding affordable options. The jars in the grocery stores are very limited and very small. This can fills 3 quart jars. They are not quite as good as the Costco brand. A bit salty. However, they are a good alternative for us. We prefer the can to the plastic pouches some companies offer. The olives weren’t crushed in shipment and we are able to recycle the can. We did take advantage of the subscription option to save money on future purchases.

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.