Warm Castelvetrano Olives Recipe | Cooking On The Weekends (2024)

FAQs

Why do Castelvetrano olives taste 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.

Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

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.

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There really is no other olive like the Nocellara Del Belice, also known as Castelvetrano.

They are delightful as marinated olives because they hold their shape—try marinating them with olive oil, orange peels, and fresh thyme and enjoy with a glass of crisp white wine like a Pinot Grigio. They are also a great ingredient in dishes such as tapenade and a sauce for roasted cauliflower.

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.

Add Lindsay Green Ripe Olives, skewered on toothpicks, for easy pre-dinner noshing. They are a perfect pairing to Sauvignon Blanc since they are made with sea salt, water, and nothing else!

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.

Disguise the discarding of the pit

In the case of a salumi platter, Oldham says it's appropriate to pick up the olive with your fingers. "Eat around the pit, then take the pit out with your fingers while using your free hand to cup your mouth to 'hide' the discarding of the pit," she says.

To warm them, remove the olives from the jar with a slotted spoon and place into a heat-resistant, microwave-safe bowl. Heat, uncovered, for 1 minute at a time, on Medium/500watts/50% or until the olives are just warm.

Heat olives covered with plastic wrap in a microwave proof bowl on high for 1-2 minutes, until warm. Place in a pretty bowl and serve.

Harvested olives must be “cured” to remove the bitterness in order to make them palatable. The most common curing processes use brine, dry salt, water, or lye treatments. During these curing processes the water-soluble oleuropein compound is leached out of the olive flesh.

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.

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. And now, the Castelvetrano is a staple in my apartment.

Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch - but not too much. The olives are harvested earlier than other varieties and not cured, meaning they're less bitter and more approachable.

Green Castelvetrano olives are my favorite variety, as they are exceptionally buttery and meaty with a slightly sweet flavor. They taste about as close as you can get to olives fresh off the tree, so they are usually the variety I first offer to non-olive-loving friends to convert them.