Castelvetrano olives, which hail from the Valle del Belice region in Sicily, Italy`s southernmost part, are harvested young and not cured. Instead, they are washed in a lye and water solution for a few weeks to eliminate their bitter taste. This gives them a mild buttery flavour, a crunchy texture, and a sharp bite that both olive connoisseurs and newcomers to the olive will enjoy. Those olives are prepared through the Castelvetrano method (named after the Sicilian town that developed it). This natural process retains its vivid, lush green colour and firmness. It contains antioxidants and fat-soluble vitamin E, making it a nutritious snack. Whether a snack or an appetiser, these olives can be used in various dishes and are a common ingredient in Mediterranean cuisine.
We use cookies to obtain statistics that help us improve the service for you in order to personalize services and offers. By continuing to use the site without changing your settings, you consent to the use of your cookies.
We use cookies to obtain statistics that help us improve the service for you in order to personalize services and offers. By continuing to use the site without changing your settings, you consent to the use of your cookies.
