This trending green olive owns an irresistibly smooth, buttery flavor, but don’t be fooled by imposters! That bright green coloring isn’t natural, but a dye (that has been outlawed in many countries). Be wary of electric green hues and choose a natural Castelvetrano for snacking and serving.

ORIGIN
Valle del Belice, a region of Southwestern Sicily

DELALLO VARIETIES
Castelvetrano Olives, Pitted Castelvetrano Olives

QUICK FACTS

• A superstar olive gaining popularity.
• Also known as Nocellara de Belice.
• Natural Castelvetrano olives are pale green in color.
• Round, medium-sized fruit.
• Grown mostly for olive oil, but also table olives.
• Aggressively cured with fresh water and lye (like black canned olives).

TASTE & TEXTURE
Boasts a crisp, tender bite with an irresistibly mild, buttery-sweet flavor.

PAIRING IDEAS
Perfect for pairing with other Italian antipasti like dry cured salumi, sharp Italian cheeses and a crisp Sauvignon Blanc.

IN THE KITCHEN

• Baked Feta with Olives & Roasted Tomatoes
• Roasted Chicken with Cannellini Beans & Castelvetrano Olives
• Weeknight Puttanesca Pasta
• Antipasti Burrata Panzanella Salad
• Greek Pasta Salad with Castelvetrano Olives
• Olive & Fig Fruit Cake

DID YOU KNOW…?
Beware of imposter Castelvetrano olives! Consider the shocking green hue of many Castelvetrano olives your warning sign. That electric green dye is not natural and, in fact, illegal. Often it’s not even included on the label. Natural Castelvetrano olives are pale, straw green—nothing neon about them.