The Oliverio Family Tradition

In 1932, in her small kitchen at the back of her retail store in Clarksburg, WV, Antoinette "Ma" Oliverio perfected her recipe for peppers in Italian sauce. Her son, Frank, took her recipe out of the kitchen and into the business world.

In 1972, he began canning peppers under the Oliverio label. Today, his son Mark Oliverio and daughter Deanna Mason continue running the business that was a labor of love for their father.  Three generations later, the Oliverio family have combined their love of good food with their recipe for success. In sharing their fathers dream, they are also continuing the legacy of Antoinette, whom they credit with instilling respect for heritage and love of family. Oliverio products are made from a family recipe using only the finest ingredients. Today, the peppers are used in restaurants and line store shelves throughout the East Coast.