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Pimentos originate as a type of chili pepper known as 'cherry peppers.' These peppers are small, red, and notably sweeter than bell peppers, but their flavor is very mild.
Pimentos are commonly used as garnishes, typically placed in the center of a green olive or mixed into cheese. Freshly picked green olives have a bitter taste, so they are traditionally cured in brine. Even after curing, their taste improves when paired with another ingredient, and in the U.S., pimento is the most common addition.
Up until the early 1960s, pimentos were manually inserted into olives after being sliced. In 1962, the Sadrym company from Seville, Spain, revolutionized the process by introducing the first automatic olive-stuffing machine. Today, they remain the largest manufacturer of these machines, which are still predominantly made in Spain, even though anchovies are a more popular stuffing choice in the country.
The latest machines utilize a blend of mashed pimentos mixed with a binding agent such as gelatin or guar gum, which is then shaped into large sheets, sliced into strips, and rolled into large spools for the stuffer. This precise machine first cuts a plug matching the size of the olive's pit at one end, then pushes the pit out with an X-shaped punch at the other end. The pitted olive then moves to the next station, where a strip of pimento is cut and inserted into the olive’s cavity. Meanwhile, premium brands still prefer to stuff the sliced pimentos by hand directly into the olives.
