Back in 1912, brothers Arthur and Henry Bell took a chance on the rolling hills in Orange Cove, Calif., and what began as a simple farming venture has grown into over a century of olive obsession that's been passed down through four generations of the same family.
The Bell family didn't just grow olives, they revolutionized how America eats them. In the 1930s, Arthur invented the "pitter-chopper" that's still used across the industry today, and those chopped olives you sprinkle on salad
Back in 1912, brothers Arthur and Henry Bell took a chance on the rolling hills in Orange Cove, Calif., and what began as a simple farming venture has grown into over a century of olive obsession that's been passed down through four generations of the same family.
The Bell family didn't just grow olives, they revolutionized how America eats them. In the 1930s, Arthur invented the "pitter-chopper" that's still used across the industry today, and those chopped olives you sprinkle on salads? That was their innovation too. By the 1950s, they were slicing olives for the first time, opening up a whole new world for pizza makers and home cooks alike.
Today, the company is led by the fourth generation and continues the tradition, where every olive is still hand-harvested with the same care his great-grandfather would recognize. Their "Gold Standard" promise means no shortcuts, no boring bites, just the kind of quality that comes from folks who've spent over 100 years perfecting their craft and treating their workers like family.
