Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch, but not too much.
The olives are harvested earlier than other varieties and not cured, meaning they’re less bitter and more approachable for some of the stauncher olive haters, but they’re also appreciated by many olive aficianados.
Market research firm Datassential reports that Castelvetrano olives are found on 1.2% of menus, but that’s up by 29% over the past four years.
Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using Castelvetrano olives on its menu.
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