When you want all the flavor of Italian olives, minus the pits, reach for this enticing mixture of Nocellara of Etna, Nocellara of Belice, Leccino and Peranzana of Puglia olives. The combination of black, green and blond olives is pleasing to the eye and the palate—the saltier Southern olives are nicely balanced by the sweeter Tuscan Leccino.