Do you sell olives in tins for wholesale?

The three tin sizes

Tin vs vacuum vs glass

Tins win on density and durability for a kitchen that opens a container and commits it to service the same day — no reseal needed, and tins stack efficiently in a busy walk-in. That's a different job from vacuum-packed olives, which suit single-purpose retail portions, or glass, which shows the product and reseals for a station drawing from the same jar over several services.

A working kitchen or caterer choosing between the three formats should match the container to how fast a given service actually empties it — see wholesale olives from the Levant and Anatolia for the fuller comparison across all six lines in our olive range.

Matching tin size to your kitchen's draw

The right tin size comes down to how quickly a given station or kitchen empties one, not which size looks most efficient on paper. A hotel breakfast program or a caterer running events regularly can justify the 5/1 large-format tin because it gets opened, decanted and used within a service window; a smaller restaurant kitchen adding olives to a handful of dishes a day is usually better served by the half-size or full-size tin, reordered more often, so nothing sits half-used in the walk-in.

This is the same sizing logic that applies across most of our tinned and jarred pantry lines — buy the size your actual turnover supports, and reorder on a rhythm that matches it, rather than the size that quotes best per kilogram in isolation.

Ordering tinned olives wholesale

Tinned olives combine on the same inquiry as any other olive format — sliced, whole or vacuum-packed — from the olives and pickles range. State tin size and case count, and a single written quotation follows, typically within a business day.

Once a tin is opened, keep the olives submerged in brine, portion with clean utensils, and refrigerate between services — the full routine is in handling olive brine after opening.