Castelvetrano olive

Olive Castelvetrano

What it is

Nocellara del Belice is the variety; Castelvetrano is the Sicilian town, and both the table olive and the valley's oil hold protected status of their own. The fruit is picked green and given a short lye cure instead of a long brine, which is what leaves it emerald and free of bitterness - the colour is the process, not a dye.

In the kitchen

Warm them briefly in olive oil with orange peel and fennel seed - minutes, not longer, since anything above a bare simmer dulls the green. Never cook them into a sauce: they have no bitterness to give it.

Goes with

Almond Fennel Orange Ricotta Olive oil Dry vermouth Parmesan Lemon

Same species

Agrumato lemon oil Olive Cracked olive of the Vallée des Baux Bella di Cerignola olive Gaeta olive Gordal olive

Also used with

Lupini beans

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