Whole Foods Market Giant Castelvetrano Olives, 150g

Product Information

Famous for their mild, buttery flavor, crisp bite and meaty texture, Castelvetrano olives are popular with both hardcore olive lovers and olive-eating newbies. Contemporary olive production spans the Mediterranean rim and other subtropical zones, including Latin America and the United States.

D’Arco Whole Green Castelvetrano Olives (300g): Green whole olives of Nocellara variety grown in the Castelvetrano area in Sicily. Some producers begin their curing process in a water bath, and then move their olives into a seasoned brine. Their hefty size renders them easily stuffable—they play especially well with garlic, cheese, capers, and anchovies.We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl. I recently tried roasting olives and served them as part of a smörgåsbord dinner (like a cheeseboard), and they were one of the top two favorite components of the dinner spread. I like them served over spaghetti with capers and pine nuts, or simple served out of bowl for snacking. At Taste of Sicily our Nocellara del Belice olives are grown in Castelvetrano itself and are then prepared in light brine, whole and pitted. They have a mild and fruity flavor, making them suitable for people who shy away from very strong and briny varieties.

In a medium baking dish, stir together the olives, olive oil, lemon juice, garlic, shallot, 3 sprigs of oregano, chili flakes and salt. Plucked from their branches when very ripe, they slowly brine cured to coax out a mild, fruity flavor and a melt-in-your-mouth softness. Keep a jar (for a few weeks) of these in your refrigerator to put out when unexpected guests stop by! Serve them like the Moroccans do: in salads, tagines, or sprinkled with good olive oil and hot peppers.Lately, it’s been stealing the show at the bar, enhancing dirty martinis, and gracing charcuterie boards alongside dry-cured salami and Italian cheeses. So snag a few jars and lets get into these incredible Spicy Roasted Castelvetrano Olives and Feta with Oregano and Oil!

This process removes bitter compounds more quickly and so the olive retains its crisp, meaty texture but develops that buttery, mild olive flavor you love. Crisp, lush green Sicilian olives; this singular varietal serves as the strongest reminder that olives are indeed a fruit. It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives.

Brine-cured olives are often sweet and full of depth, since the brine acts to intensify the fruit's natural flavors. Odysea Nocellara olives are harvested by hand from late September to October at the very beginning of the harvest period, while the olives are still young and have just turned a distinct bright green colour. It makes for a delicious accompaniment to roasted chicken, salad, or even on a charcuterie board to pair with cheese and crackers. Grown around the beautiful old Sicilian town of Castelvetrano, this is the classic Italian olive that’s such a delightful snack. Use them to add a burst of flavor to leafy green salads, hot or cold pasta recipes, pizzas, flatbreads, wraps, hummus, baked Brie… the possibilities are endless.