Pitted Castelvetrano Olives

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by Murray's Cheese
Italy

Also known as Nocellara del Belice, Castelvetrano Olives are prized for their mild, sweet-yet-savory taste and meaty, buttery-soft flesh. These bright green beauties set themselves apart from other olives in that they’re cured with lye rather than through dry-salting or brining. This eliminates any hint of bitterness than might otherwise remain and lets the delicate buttery flavor shine through. Try them with some Murray’s Burrata and a few slices of Tanara Culatta.

“Castelvetranos are our most crowd-pleasing olive. Named after a town on the northwestern coast of Sicily, Castelvetranos have a bright, natural, green- apple color that will attract your attention. Their fresh, sweet, savory flavor will make you fall in love on your first try. I personally love to add to rice or couscous with a caramelized onion sauce and serve with grilled chicken or steak.”

Murray’s Head Monger – New York, NY

Olives, Sunflower Oil, Salt

Though many olives are cured using dry salting or brining techniques, Castelvetrano Olives are instead cured with lye, which eliminates all traces of bitterness and allows the rich, buttery flavor to shine.
Bright green in color, they share a resemblance to Cerignola Olives.
Native to Sicily, they are named after the city of Castelvetrano in the northwest part of the island.
They are one of the most popular Sicilian olive cultivars, and also go by the name Nocellara del Belice
Castelvetranos have a meaty, buttery-soft flesh and a mild, sweet-yet-savory taste.
These olives pair well with slices of cured ham and a bowl of sea salt crackers.

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