Pitted Castelvetrano Olives

Castelvetrano olives, also known as Nocellara del Belice or Scilian green olives, are known for their green color, mild buttery-sweet flavor and crisp, meaty texture and are perfectly paired with dry cured salumi and sharp Italian cheeses. Pitted for snacking and kitchen convenience. Our Castelvetrano olives  are naturally cured with no artificial colors or dyes.

• Handpicked Italian olive.
• Mild, irresistibly sweet and butter flavor.
• Crisp, meaty texture.
• Pitted for snacking and kitchen convenience.
• Kosher, Non-GMO, All Natural, Vegan, Vegetarian

Kitchen and Usage Tips:

We love to use these in:

• Charcuterie and Cheese Boards
• Pasta Salads
• Pizza
• Baked Chicken
• Martini’s and Cocktails

Don’t throw away the brine! Save it to make flavorful vinaigrette or marinade, a Dirty Martini or use in a Bloody Mary mix.

Add lemon zest, juice and olive oil to add complimentary flavors for an easy appetizer or snack.

Frequently Asked Questions:

What are castelvetrano olives? Castelvetrano olives are a medium sized green olive grown in Sicily, Italy known for its mild buttery flavor and green color. They are also known as Nocellara Del Belice Olives. 

How do you pronounce castelvetrano olives? Ka-stel-vuh-traa-no

Where do castelvetrano olives come from? Castelvetrano olives grow in the Valle del Belice region of southwestern Sicily, Italy.

What do castelvetrano olives taste like? They have a buttery-sweet flavor that is mild not bitter and they are lightly salty. The skin is tender and crisp with a meaty texture.

What is the difference between castelvetrano olives and green olives? Castelvetrano is a specific varietal of green olives that are grown in Sicily, Italy. Other green olives can vary in taste, texture and size depending on where they were grown and how they were cured.  

What is (are) a substitute for castelvetrano olives? You can substitution an Italian Bella Di Cerginola Olive, though it is much bigger in size, it has a similar mild and buttery flavor profile. Or, another option could be French Picholine olives. They are smaller but still have a crisp texture. A mild Greek green olive can be substituted as well.