Whole Foods Market Giant Castelvetrano Olives, 150g

Product Information

Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. 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. IF YOU WOULD LIKE TO SHARE A PHOTO OR TUTORIAL FROM A DAILY SOMETHING, PLEASE ONLY SHARE ONE PHOTO, WHICH MUST BE CREDITED AND LINKED BACK TO A DAILY SOMETHING. Both olives are quickly processed in a lye bath that removes bitter compounds but allows the olive to retain its crisp texture and natural hue.

Their sweet, sour, salty, bitter and pungent flavors are singularly complex, making them an essential tool in any home cook's arsenal.

The end products are “ sweet” olives, due to their low salt content, extremely crunchy, with the original deep bright green colour. It also contributes to the development of a buttery, mild olive flavor, which has been key in conquering the palates of olive novices. True Castelvetrano olives belong to the olive cultivar Nocellara del Belice and are grown and harvested in Sicily.

Black(er) olives are picked in November and December, sometimes as late as January, and they're softer, richer, and meatier.Instead, these olives are processed in a bath of fresh water and lye solution for multiple times in a two-week period. We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl.