Castelvetrano olives are one of Italy’s most popular olive exports, and for good reason! Their irresistible buttery flavor and meaty texture really make them stand out in the olive crowd. But not all Castelvetrano are created equal. In fact, many of the Castelvetrano you come across in grocery store olive bars, on restaurant cheese boards, and in fancy martinis, are imposters.
First sign of fraud? The color. If the green is too shockingly bright to be true, it’s because it’s fake. Some “Castelvetrano” olives are imbued with an artificial green colorant to make them stand out. We’re shocked these deceptive olives can be sold!
Second sign to look for? Variety. True Castelvetrano olives belong to the olive cultivar Nocellara del Belice and are grown and harvested in Sicily.
Now that you’ve got the basics, what makes a truly exceptional Castelvetrano olive is its producer. In our case, we look to Lorenzo Piccione, our olive expert of Pianogrillo farm in Chiaramonte Gulfi, Sicily.
Each year, he heads over to the best olive groves on the island to select the Nocellara del Belice olives destined to become Pianogrillo’s Castelvetrano. We had a chat with Lorenzo himself and asked him what’s so special about his Castelvetrano olives.
How do you choose the farmers you work with?
“During the summer and right before the fall harvest, I seek out my friends in the Castelvetrano region with groves of Nocellara del Belice. I choose the olives of highest quality, and then send them to the laboratory next to my mill, where our cherry tomato sauce and tomato paste are also produced. I know every single farmer personally, and they know me! They know I won’t settle for anything less than the best olives they harvest each year.”
You prepare 3 different versions of Castelvetrano olives, what’s your favorite way to enjoy them?
-> In Salamoia : “I rinse the olives in water and then marinate them with whatever I have lying around the house. Oregano, chunks of red pepper, diced onion, peperoncini…. then I add some olive oil. The olives will keep this way in a jar for many months. I use my Pianogrillo olive oil, but you could even choose an EVOO from a different region to play around with the aromas.”
-> Caponata: “Perfect for cooking! A fantastic accompaniment for chicken or rabbit, but also incredible with pasta. Prepare the tomato sauce for your pasta, then add two spoonfuls of Caponata (without too much oil) over low heat. It’s a flavor bomb.”
-> Schiacciate: “Always on my aperitivo platters. Such a crowd pleaser!”
So there you have it. To be sure you’ve got the real deal when buying your Castelvetrano olives, first check the color and the variety. But perhaps most importantly, go with a producer you know and trust. For us that meant Lorenzo at Pianogrillo, we know he only works with the best olives he can get!
FAQs
Castelvetrano olives, also called Nocellara del Belice, are among the most popular Italian olives, together with the green Cerignola. Our Castelvetrano olives are harvested young and cured in salted brine. With a bright green color and meaty texture, they are buttery, rich and delectable olives.
What is special about Castelvetrano olives? ›
Castelvetrano olives are one of Italy's most popular olive exports, and for good reason! Their irresistible buttery flavor and meaty texture really make them stand out in the olive crowd.
How do you eat Castelvetrano olives? ›
And now, the Castelvetrano is a staple in my apartment. I'll throw a bunch of them in a bowl for parties. Warm some in olive oil and serve them with feta and bread for a more refined appetizer. Or just keep a tub in the fridge for when that weeknight Castelvetrano itch comes a knockin'.
What is a substitute for Castelvetrano olives? ›
Substitutions for Castelvetrano Olives
If Manzanilla olives are what you can find in your local supermarket, use them but omit any added acid in the recipe, as they are much brinier than Castelvetrano olives.
What are the healthiest olives to eat? ›
Kalamata olives are more intensely flavored than other varieties of black olives and have potential health benefits because they have a lot of healthy fats (especially monounsaturated fats), minerals, vitamin E, and other antioxidants.
What tree grows Castelvetrano olives? ›
Castelvetrano olives are grown outside the town of the same name in western Sicily, Italy. They are harvested from the Nocellara del Belice olive tree variety, which is unique to the region.
Do Castelvetrano olives go bad? ›
Unopened, jarred olives will stay fresh for up to two years and don't require refrigeration. Even once opened, jarred olives will remain fresh for 12 to 18 months, provided they are sealed and stored properly in the fridge. By contrast, olives from the olive bar will only last in the fridge for up to three weeks.
What is another name for Castelvetrano olives? ›
Castelvetrano olives are Italy's most ubiquitous snack olive. Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice.
Should you rinse olives before eating? ›
Ans. Though olives are perfectly fine to consume straight from the jar, we recommend that you rinse them under cool water before serving. This removes most of the brine and sodium that coat the olive and can take away from the actual flavor. If you are watching your sodium intake rinsing is a must.
Can you eat olives straight from the jar? ›
Olives are not eaten raw, but they are often enjoyed after they have been brined and stored in a jar with a preservation liquid. Jarred olives are enjoyed as they are, out of the jar, but also as pizza toppings, chopped in salads, and sprinkled on subs and sandwiches.
To keep your saturated fat intake within the recommended guidelines, it's best to limit your intake to 2–3 ounces (56–84 grams) — about 16–24 small- to medium-sized olives — per day. Though olives may aid weight loss, they're high in salt and fat — and eating too many of them may offset your weight loss success.
Are Castelvetrano olives good on pizza? ›
Bright green and meaty Castelvetrano olives offer a refreshing upgrade from the standard canned black olives served at many pizzerias, and mirror the Mediterranean seasoning in the crumbled Italian sausage generously topping this pizza.
What kind of cheese goes with Castelvetrano olives? ›
- Cheese Feta.
- Charcuterie Prosciutto.
- Other Good Stuff Pistachios.
- Wine Sauvignon Blanc.
- Beer Pale Ale.
Whether you like to eat olives straight out of the jar or olive oil with a squeeze of lemon is your preferred salad dressing, this savory fruit can help boost your liver's health. Mainly, olives are rich in vitamin E and antioxidants — two things your liver loves.
Are olives anti-inflammatory? ›
Olives are packed with antioxidants, which have been shown to help with chronic inflammation. Two kinds of antioxidants found in olives, hydroxytyrosol and oleanolic acid, have been effective in reducing inflammation in animals.
Are Castelvetrano olives good for you? ›
The health benefits of Castelvetrano olives
Castelvetrano olives having more monounsaturated fat is great news as it's been linked with aiding weight loss and blood sugar control. Lyons notes that these olives are also brimming with omega-3 fatty acids.
What is the difference between kalamata and Castelvetrano olives? ›
If the Kalamata olive is a red wine olive, then the Castelvetrano is a white wine olive, as its flavor complements the bright, crisp, lighter wine perfectly.
What are the tastiest olives? ›
Castelvetrano olives are Italy's most ubiquitous snack olive. Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor.
Where do the best olives in the world come from? ›
The combination of Spain's ideal climate and location makes it the best country for cultivating mouthwatering olives. You may be wondering which region of Spain exports olive oil worldwide – that would be Andalucía, a coastal area in the country. Stunning landscape with olive fields in Spain.
