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Just what are Castelvetrano olives, anyway? There’s a reason these Sicilian green olives are everywhere. They are featured on restaurant menus, on cheese boards, in Mediterranean-inspired recipes, you name it. Castelvetrano olives have a mild, irresistibly buttery flavor and a meaty texture, making them the perfect olive for both new olive fans and experienced olive connoisseurs alike. When buying this varietal, look for natural Castelvetrano olives that are free from dyes.

Taste: Mild, buttery. 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.
what are butter olives

But that changed. A particularly noble olive took my hand and showed me that I had been squandering my time on this planet. It was upon eating my first Castelvetrano olive that I realized olives did not suck. Castelvetrano olives proved to me that my own stubbornness had robbed me of joy. I was lucky enough to see the light.

I used to not like olives. No…that’s not true. I used to despise olives. There was a formative experience, early in my childhood, where I encountered some gnarly black olives in a salad from an Italian takeout joint. That salad scarred me, and as a result, I spent most of my childhood and young adult life cursing the name of the olive. Black canned. Oil cured. Kalamata. I didn’t know anything about them…except that I hated them. All of them.

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’. And in a quick olive sauce over chicken thighs or seared fish? Game over.

And with so much going for it, there’s still its ultimate accolade. Castelvetranos taste like no other olive. The flavor is sublime, mild in a way that feels more like a warm ray of sunshine or the first breath of fresh air after a day in the office than anything else. They’re creamy, as if someone injected it with little hits of butter that melt on your tongue. The flavor whispers in your ear to grab a glass and the bottle of Grüner from the fridge. It is an enabler in the best, tastiest, most snack-able way.

Where other olives are mushy, Castelvetranos are firm. Where other olives are aggressively salty, Castelvetranos are mild and soothing. Where other olives are muddy shades of brown, Castelvetranos are a lively, pale shade of green. These olives don’t have leathery skin. The Castelvetrno is tender and crisp, almost fruit-like.

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.

Kalamata Olive Butter Recipe

FAQ

What makes Castelvetrano olives different?

As mentioned before, its unique curing process paves the way for a remarkable flavor profile. Unlike other table olives, which often offer tart and pungent flavors, the Castelvetrano olive is characterized by a natural buttery and creamy flavor, complemented by a mild brininess.

What is the best tasting olive?

Castelvetranos taste like no other olive. The flavor is sublime, mild in a way that feels more like a warm ray of sunshine or the first breath of fresh air after a day in the office than anything else. They’re creamy, as if someone injected it with little hits of butter that melt on your tongue.

What are the healthiest olives to eat?

Even though olives are generally high in sodium, kalamata olives are good for you because they’re a nutritional powerhouse loaded with micro- and macronutrients, including: Iron. Calcium.

What is the difference between Kalamata and Castelvetrano olives?

Kalamata olives are usually eaten on their own as a snack or used as a main ingredient in Greek salads and tapenades. Alongside the Kalamata olive, the Castelvetrano olive is a classic snacking olive. Unlike the Kalamata, the Castelvetrano is usually picked while still unripe and has a bright green hue as a result.

Are olives a fruit?

Olives are small fruits that grow on olive trees ( Olea europaea ). They belong to a group of fruit called drupes, or stone fruits, and are related to mangoes, cherries, peaches, almonds, and pistachios. Olives are very high in vitamin E and other powerful antioxidants.

Is olive oil suitable for baking?

Yes. Heated oil remains stable and does not produce toxic substances and is even more suitable for cooking and frying compared to other refined vegetable oils.

What are green Italian olives?

These green Italian olives hail from the island of Sicily, and they have a unique, crunchy taste. This article provides a complete guide to these tasty olives; their nutrition profile, health benefits, and how to use them in some delicious recipes.

Are olives a real thing?

Olives have been a part of the human diet for thousands of years, long before the canning industry, grocery stores, and martinis came into play. But a few decades ago, your average American knew only a few varieties—some were green, some were black, some were pitted, and the best ones were pimento-stuffedand that was that.

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