What Are Castelvetrano Olives?
The Castelvetrano olive, also known as Nocellara del Belice, is an olive varietal from the Valle del Belice region of Sicily. Famous for their mild, buttery flavor, crisp bite and meaty texture, Castelvetrano olives are popular with both hardcore olive lovers and olive-eating newbies. These prized green olives are grown for table olives and for olive oil, and are DOP protected in the E.U. under both uses.
The Growing Region, Harvesting And Our Curing Process
Castelvetrano olives grow in the Valle del Belice region of southwestern Sicily. Also known by the name Nocellara del Belice, this olive enjoys one of the finest climates in the Mediterranean with hot days, cool evenings and coastal breezes. The variety has a Protected Designation of Origin, or PDO, seal to guarantee that olives called Castelvetrano olives can only come from this region.
Castelvetrano olives, like most green olives, are harvested young when they reach peak flavor and a green color. Castelvetrano olives are harvested in late September through October. The production area of this olive is relatively small and the olive trees can only bear fruit in their fifth year.
Curing the Castelvetrano olive variety is not typical, as they are not fermented to produce the final product. Instead, these olives are processed in a bath of fresh water and lye solution for multiple times in a two-week period. 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. Once the processing is complete, olives are washed thoroughly and stored in refrigeration.
The Best Ways To Use Castelvetrano Olives And How To Pair With Other Ingredients
Can a cheese board really be a success without the Castelvetrano olive? This Italian green olive is a must-have entertaining olive. Why? Because everyone loves them… even those who don’t think they like olives can’t get enough Castelvetrano olives. When it comes to pairing them up with other antipasto and charcuterie favorites, these olives have a mild flavor that make them pretty versatile. We love pairing Castelvetrano olives with other Italian antipasti and cheese board features like dry cured salami, hard Italian cheeses, mozzarella cheese and more. As for a wine pairing, we recommend a chilled white Sauvignon Blanc.
Castelvetrano olives are more than just a tasty snacking olive, these buttery green olives shine in the kitchen as a bright, briny ingredient in so many creations. The crisp bite and meaty texture of the Castelvetrano makes it the perfect olive for chopping up into a flavorful sauce for poultry, fish or lamb when chopped up and used to create a sauce. These olives also taste great in a chilled dirty martini. Because they are mild in flavor, there isn’t much that Castelvetrano olives can’t do. 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.
Check out some of our favorite Castelvetrano recipes:
The Best Easy Marinated Olives
Recipe: The Best Easy Marinated Olives Shop Ingredients: Pitted Castelvetrano Olives | Pitted Calamata Olives | Extra Virgin Olive Oil
Baked Feta And Artichoke Dip With Olive Gremolata
Recipe: Baked Feta and Artichoke Dip with Olive Gremolata Shop Ingredients: Pitted Castelvetrano Olives | Marinated Artichoke Hearts | Extra Virgin Olive Oil
Linguine With Olives, Breadcrumbs And Pesto Sauce
Recipe: Linguine With Olives, Breadcrumbs And Pesto Sauce Shop Ingredients: Pitted Castelvetrano Olives | Panko Breadcrumbs | Extra Virgin Olive Oil | Linguine Pasta | Anchovy Fillets | Squeeze Basil Pesto | Nonpareil Capers in Brine | Grated Parmesan Cheese
Pork Chops And Olives With Lemon-Caper Sauce
Recipe: Pork Chops And Olives With Lemon-Caper Sauce Shop Ingredients: Pitted Castelvetrano Olives | Plain Bread Crumbs | Extra Virgin Olive Oil | Nonpareil Capers in Brine | Lemon Juice
Castelvetrano Greek Pasta Salad
Recipe: Castelvetrano Greek Pasta Salad Shop Ingredients: Pitted Castelvetrano Olives | Extra Virgin Olive Oil | Casarecce Pasta | Red Wine Vinegar
Don’t Have Castelvetrano Olives? Here Are The Best Substitutes
California Sevillano: The California Sevillano is a plump, meaty olive with a brilliant balance of tart and buttery flavors. We infuse our gorgeous green olives with a subtle blend of herbs and pit them for convenience in the kitchen.
Cerignola Green Olives: Cerignola olives are among the most popular Italian green table olives. These large, round olives have a mild flavor and meaty texture that is distinctive without being overpowering.
Manzanilla Olives: Manzanilla Olives are plump, green Spanish olives with a tart, briny flavor stuffed with sweet red pimento.
Calamata Olives: Pitted Calamata Olives are prized Greek olives with a distinct almond shape and purple hue and have a complex tart and tangy flavor with a semi-firm texture and meaty bite.
