Mario Camacho Foods
Distribute, sell, market condiment items such as olives, capers, Marachino cherries, peppers, and similar items.
Catalog
Documents
The product consists of artichoke hearts (variety - Cynara scolymus) in quarters or sixths of sound and fresh nature, with non-edible parts removed. The product is dressed with oil, vinegar and spices, sealed in glass jars and pasteurized until reaching commercial sterility.
Documents
The product consists of artichoke hearts (variety - Cynara scolymus) of sound and fresh nature, with non-edible parts removed. The arichoke hearts are packed in cans and brined added. After hermetic sealing, the #300 ez open cans are pasteurized until reaching commercial sterility.
Documents
Capers are the floral bud of the uncultivated and thorny plant, Capparis spinosa. Capers are hand picked, cleaned and sorted, then bulk packed in brine and vinegar until ready for final packing in 3 oz paragon glass with metal closures.
Documents
Hearts of hearts of palm, are a food product made from the tender chontaduro palm (Bactris Gasipae), which are submerged in brine and subjected to a thermal process of pasteurization.
Documents
Castelveltrano (or Nocellara del Belice) olives are from Italy (Sicily Region). They have a distinctive bright green color and are sweeter in flavor than other varieties. Packed in 327 evolution glass jar.
Documents
Organic Green olives are prepared from sound properly matured fruit of the olive tree that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 500ml glass containers.
Documents
Organic Green olives are prepared from sound properly matured fruit of the olive tree that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 500ml glass containers. Product of Greece. Certified GR-BIO - 01
Documents
Green olives are prepared from sound properly matured fruit of the olive tree that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 358mL glass containers.
Documents
Green olives are prepared from sound properly matured fruit of the olive tree (Olea europaea) that have been fermented and cured, sorted, pitted, sliced, washed and drained prior to filling into 10 oz glass bucket containers.
Documents
Green olives sorted, pitted, drained, stuffed with minced pimiento paste and packed in 12-12 oz paragon glass jars.
Documents
Green olives are prepared from sound properly matured fruit of the olive tree that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 358mL glass containers.
Documents
Green olives are prepared from sound properly matured fruit of the olive tree that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 358mL ( 12 par) glass containers.
Documents
Green olives are prepared from sound properly matured fruit of the olive tree (Olea europea) that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 20 oz paragon glass jars.
Documents
Green olives are prepared from sound properly matured fruit of the olive tree (Olea europea) that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 10 oz bucket glass jars
Documents
Green olives are prepared from sound properly matured fruit of the olive tree (Olea europea) that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 32 oz paragon glass.
Documents
Greek Kalamta olives are selected from treed from the regions of Calamata and Cabos, Greece. the olives are matured on tress until black and the oil content has reached 40% of their peak. Olives are then pitted and wedged and packed in brine.
Documents
Kalamata olives are selected from trees grown in the region of Calamata and Cabos, Avias Greece. The olives are allowed to mature
on trees until their color turns black and the oil content has reached about 40 % of their peak. The olives are pitted and processed in the
brine for about six months until the bitterness has been reduced to about 25 %, then the olives are ready for marketing. Packed in 370ml glass
Documents
This organic product comprises pitted Greek Kalamata olives packed in brine which is lightly seasoned with organic oregano and a touch of olive Oil. PRODUCT OF GREECE Certified Organic by GR-BIO-01 and packed in 358mL glass
Documents
Kalamata olives are selected from trees grown in the region of Calamata and Cabos, Avias Greece. The olives are allowed to mature
on trees until their color turns black and the oil content has reached about 40 % of their peak. The olives are pitted, sliced and processed in brine for about six months until the bitterness has been reduced to about 25 %, then the olives are ready for marketing. Packed in 370ml glass
Documents
Maraschino cherries without stems are sweetened, preserved cherries that are first preserved in brine, then soaked in food coloring and sweeteners. They are pitted, bright red in color and packed in "syrup". The cherries have a sweet flavor with a note of almond. They are packed in a 10 oz vase glass.
Documents
Extra Virgin Olive oil is solely from the fruit of the olive tree. It contains no more than 0.8% acidity, expressed as oleic oil. The green olives are washed, ground into a paste, and the oil is extracted without using any chemical treatment or added heat. The oil is then filtered and bottled. By definition, this oil is from the first press. packed in 17 oz Marasca bottle
Documents
Documents
Diced Pimientos are made from the succulent pods of the pimiento plant. The pods are typically conical in shape, thick walled, red to reddish-yellow in color, and possess a mild, sweet distinct pimiento flavor. The product is prepared from fruit of suitable maturity that has been inspected for defects, graded, cleaned and blanched. The peeled pimientos are packed in brine in B-4 glass jars .
Documents
Diced Pimientos are made from the succulent pods of the pimiento plant. The pods are typically conical in shape, thick walled, red to reddish-yellow in color, and possess a mild, sweet distinct pimiento flavor. The product is prepared from fruit of suitable maturity that has been inspected for defects, graded, cleaned and blanched. The peeled pimientos are packed in brine - B-250 glass jars.
Documents
Green queen olives are prepared from sound properly matured fruit of the olive tree (Olea europaea) that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 12 oz paragon glass containers.
Documents
Green queen olives are prepared from sound properly matured fruit of the olive tree (Olea europaea) that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 32 oz quart barrel glass
Documents
Green queen olives are prepared from sound properly matured fruit of the olive tree that have been fermented and cured, sorted, pitted, washed and drained prior to filling into 20 oz paragon glass jars.
Documents
Green queen olives are prepared from sound properly matured fruit of the olive tree that have been fermented and cured, sorted, pitted, stuffed, washed and drained prior to filling into 16 oz paragon glass jars.
Documents
Ripe olives are prepared from properly ripened fruit treated to eliminate the characteristic bitterness associated with raw fruit, aerated in water and ferrous gluconate, resulting in a dark brown/black color. They are pitted, chopped, canned with brine in #211 pop top tin and retorted.
Documents
Ripe olives are prepared from properly ripened fruit treated to eliminate the characteristic bitterness associated with raw fruit, aerated in water and ferrous gluconate, resulting in a dark brown/black color. They are pitted, sized, canned in #300 tins with brine and retorted.
Documents
Ripe olives are prepared from properly ripened fruit treated to eliminate the characteristic bitterness associated with raw fruit, aerated in water and ferrous gluconate, resulting in a dark brown/black color. They are pitted, sized, canned with brine in #300 tins and retorted.
Documents
Ripe olives are prepared from properly ripened fruit treated to eliminate the characteristic bitterness associated with raw fruit, aerated in water and ferrous gluconate, resulting in a dark brown/black color. They are pitted, sized, canned with brine in #300 tins and retorted.
Documents
Ripe olives are prepared from properly ripened fruit treated to eliminate the characteristic bitterness associated with raw fruit, aerated in water and ferrous gluconate, resulting in a dark brown/black color. They are pitted, sliced, canned with brine in buffet tin and retorted.
Documents
Ripe olives are prepared from properly ripened fruit treated to eliminate the characteristic bitterness associated with raw fruit, aerated in water and ferrous gluconate, resulting in a dark brown/black color. They are pitted, sized, canned with brine in #211 tin and retorted.
Documents
Ripe olives are prepared from properly ripened fruit treated to eliminate the characteristic bitterness associated with raw fruit, aerated in water and ferrous gluconate, resulting in a dark brown/black color. They are pitted, sliced, canned in a #211 tin with brine and retorted.
Documents
Green olives are prepared from sound properly matured fruit of the olive tree (Olea europaea) that have been fermented and cured, sorted, pitted, stuffed, sliced, washed and drained prior to filling into glass 10 oz bucket containers.
Locations
| Location name | Address |
|---|---|
| Mario Camacho Foods | 2502 Walden Woods Drive Plant City, FL 33566 USA |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| HACCP Plan (Facility) | Mario Camacho Foods | 1st page signed.pdf | 12/18/2024 | 12/18/2026 |
| HARPC Food Safety Plan (Facility) | Mario Camacho Foods | ACA HACCP PLAN GREEN OLIVES AND OLIVES IN BRINE ED28 26-08-2022.pdf | 8/26/2022 | 8/25/2025 |
| Food Safety Plan (HACCP/HARPC - Product Specific) | Mario Camacho Foods | HACCP PLAN GREEN OLIVES ED31 24-09-2024.pdf | 3/4/2025 | 3/4/2026 |
| GFSI Audit Report | Mario Camacho Foods | Mani BRC Audit Report 6-27-2024 Expiry.pdf | 5/30/2023 | 6/27/2024 |
| GFSI Corrective Action | Mario Camacho Foods | Mani BRC Audit Report 6-27-2024 Expiry.pdf | 5/30/2023 | 6/27/2024 |
| 3rd Party Audit Report | Mario Camacho Foods | Mani BRC Audit report Exp 6-27-2025.pdf | 6/18/2024 | 6/27/2025 |
| 3rd Party Audit Certificate | Mario Camacho Foods | Mani BRC Cert Exp 6-27-2025.pdf | 6/18/2024 | 6/27/2025 |
| FDA Registration | Mario Camacho Foods | MarioPlantCityFL.Registration Number 14105329988.102824.pdf | 10/12/2003 | 12/31/2026 |
| Letter of Guarantee | Mario Camacho Foods | MCF Letter of Continuing Guarantee 2024.pdf | 3/14/2024 | 3/14/2026 |
| Recall/Emergency/Contact List | Mario Camacho Foods | NotApplicable_RecallEmergencyContactList.pdf | 6/20/2023 | 6/19/2024 |
| Food Product Assessment | Mario Camacho Foods | Schnucks Food Product Assessment 10-21-2024.pdf | 10/21/2024 | 10/21/2026 |
| Supplier Questionnaire | Mario Camacho Foods | Supplier Questionnaire.pdf | 3/28/2024 | 3/28/2026 |
| Insurance | Mario Camacho Foods | Torn and Glasser Inc COI 2025-2026.pdf | 4/16/2025 | 4/16/2026 |
| Allergen Control Policy | Mario Camacho Foods | Δ.Π.10-01 ALLERGEN CONTROL PROGRAM - revision 6.docx | 3/17/2025 | 3/17/2027 |