Castelvetrano
Olea europaea 'Nocellara del Belice' · Fruit
Top 10 pairings
Castelvetrano is the vivid, bright grass-green Sicilian table olive of the Nocellara del Belice cultivar, plump and almost perfectly round, with crisp, buttery, meaty flesh. It is famous for being remarkably mild and sweet with barely any bitterness — closer to a green-olive butter than to a sharp brine — thanks to a gentle, lightly salted cure, which makes it the favourite gateway olive for people who think they dislike olives.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one