MARIO CAMACHO FOODS, LLC
PLANT CITY, FLORIDA

Olives have been with Mario from the very beginning. J. Barolo Mario started Mario Olives in 1937. Meanwhile, four generations of the Camacho family have grown and processed olives in the sunny groves of Andalusia, Spain since 1897. These two entities came together in 2008 to form Mario's corporate parent, Mario Camacho Foods. Today, we're headquartered in Plant City, Florida. When you've been close to olives for such a long time, you learn some things along the way. So perhaps, it's not surprising that we've become known as a leader in new product and packaging innovation, environmental sustainability, social responsibility, and making continuous improvements to provide the absolute highest quality in products and service. Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a he Preheat oven to 325 degrees F. Clean mushrooms, remove and chop stems, set aside. In heavy skillet, drizzle olive oil in bottom of pan adding onion, green pepper, chopped mushroom stems, cooking until tender. Add salt and pepper and bacon bits to mixture. Add corn and bread crumbs adding a little water at a time to moisten, but not making it runny. Press mixture into button caps, mounding a bit. Place in a lightly greased 13 x 9 - inch baking dish and bake uncovered for 20 minutes.