Whole Foods Market Giant Castelvetrano Olives, 150g

Product Information

Castelvetrano olives have a mild, nuanced flavor that's both salty and sweet, making them appealing not only to olive aficionados, but also to those who shy away from stronger, brinier varieties. These torpedo-shaped French green olives are wonderfully crisp and crunchy, with a tart, nutty, anise-y flavor. The end products are “sweet“ olives, due to their low salt content, extremely crunchy, with the original deep bright green colour.

It was the Assyrians who discovered that flavorful, pungent oil could be pressed from this fruit, and so they sought to cultivate and harvest the shrubby trees. So let me be your guide and lead you right to the delicious recipes that will leave you coming back for seconds and thirds.

We infuse our gorgeous green olives with a subtle blend of herbs and pit them for convenience in the kitchen. Manzanilla Olives: Manzanilla Olives are plump, green Spanish olives with a tart, briny flavor stuffed with sweet red pimento. In Greece, Amfissa olives are often served in soups or stews; they're also great beside cheeses and cured meats.

Buttery, sweet and mild, you could enjoy a bowl of these beautiful green olives with a robust cheese and a glass of crisp white wine. 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 best, most fastidious olive growers use a traditional, if time-consuming, method: They pick the olives by hand. They also contain beneficial fatty acids and polyphenols that boost heart health and make them a favorite food for cognition and memory. While dozens of varieties are enjoyed in the United States today, one specific olive has captured the hearts and taste buds of food enthusiasts – the Castelvetrano olive.

Use them to add a burst of flavor to leafy green salads, hot or cold pasta recipes, pizzas, flatbreads, wraps, hummus, baked Brie… the possibilities are endless. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers.

Black(er) olives are picked in November and December, sometimes as late as January, and they're softer, richer, and meatier. Castelvetrano olives are a green olive variety grown in Sicily with a signature rich, buttery flavor and crisp texture. IF YOU SEE AN IMAGE THAT IS NOT PROPERLY SOURCED, PLEASE LET US KNOW AND WE'LL UPDATE THE INFORMATION!

During the summer and right before the fall harvest, I seek out my friends in the Castelvetrano region with groves of Nocellara del Belice. Both of these Italian olives are cured in the same way—a lye bath processing, which is quick and allows olives to retain their irresistibly crisp, meaty texture. Grown around the beautiful old Sicilian town of Castelvetrano, this is the classic Italian olive that’s such a delightful snack. 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.