Black Olive Rounds: a ready-to-use Mediterranean classic
Olive Nere a Rondelle by Ristoris are pitted black olives sliced into uniform rounds, supplied in a 2400 g can with a drained weight of 1200 g and sold in cartons of three cans. They are a food-service staple: ready to use straight after draining, with even rounds that spread cleanly across pizzas, salads and platters while keeping food cost under control.
What sliced black olives are
Sliced olives, or olive a rondelle, are whole pitted olives mechanically cut into rings of even thickness. This format removes the work of pitting and slicing in the kitchen and delivers a consistent topping portion after portion. The olives are preserved in brine and stabilised in colour with ferrous gluconate, a standard additive that keeps the dark, glossy appearance typical of ripe black table olives.
Origin and the Ristoris brand
The olives are of Spanish origin, selected and packed by Ristoris, a company based in Broni, in the province of Pavia (Lombardy), specialised in preserves for the catering and pizzeria channels. Processing takes place in facilities certified to ISO, BRC and IFS food-safety standards, the international benchmarks for the food industry.
Sensory profile
The slices have a deep, glossy dark colour, a tender bite and a savoury, mildly bitter Mediterranean flavour that stays balanced and never overpowering. The round cut releases flavour evenly across a dish without the concentrated saltiness of whole olives.
Technical specifications
Net weight 2400 g per can, drained weight 1200 g, three cans per carton. Ingredients: olives, water, salt, colour stabiliser ferrous gluconate. May contain olive stones. Spanish origin, packed in Italy by Ristoris. Shelf life 18 months unopened; store in a cool, dry place.
Professional uses
Topping for Neapolitan, Roman and by-the-slice pizza, added before baking; Mediterranean and pasta salads; antipasti and tagliere platters; focaccia and savoury bread; cold pasta and rice dishes; garnish for fish and white meat. Always drain before use; the residual oil and brine should not replace extra virgin olive oil for raw dressing.
Pairings
They work naturally alongside San Marzano tomatoes and fior di latte on pizza, with tuna in olive oil and capers for salads and sauces, with anchovies, dried tomatoes and durum-wheat bread for antipasti, and with extra virgin olive oil and oregano for Mediterranean dishes.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient dry distribution requires no cold chain: across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel via the LAPA fleet, and for Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubuenden (Chur, Davos) within 24 to 48 hours via partner couriers such as Swiss Post PostPac, Planzer and Galliker. Long-life cans are ideal stock for professional kitchens.
Who it is for
Designed for pizzerias, restaurants, hotels, delicatessens, caterers, canteens, Italian grocery stores and home cooks who want a practical, consistent and ready-to-use black olive topping in a professional format.
