Posted 20 hours ago

Whole Foods Market Giant Castelvetrano Olives, 150g

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Both of these Italian olives are cured in the same way—a lye bath processing, which is quick and allows olives to retain their irresistibly crisp, meaty texture. From the hills by Delphi, the legendary home of the ancient Greek oracles, these hand-picked olives are prized for good reason. Our Whole Italian Castelvetrano Olives from Italy boast a distinct green hue and are famous for their crisp, meaty texture and mild, buttery finish. Some of my favorite kitchen items to help you make roasted olives: sheet pans and Weck storage jars.

Both olives are quickly processed in a lye bath that removes bitter compounds but allows the olive to retain its crisp texture and natural hue.They're especially delicious dressed with Provençal olive oil and fragrant herbs like rosemary and thyme. I’ve made it 3 times in the last 6 weeks and two of those times have been just for me to have as a snack for the week. Olive curing is actually more like fermentation—it's the conversion of the olive's natural sugars into lactic acid.

Castelvetrano olives have a mild, irresistibly buttery flavor and a meaty texture, making them the perfect olive for both new olive fans and experienced olive connoisseurs alike. I use my Pianogrillo olive oil, but you could even choose an EVOO from a different region to play around with the aromas.Sun/air curing: In some rare cases, olives can be fermented either on the branch or, once picked, by basking in the sunshine. These torpedo-shaped French green olives are wonderfully crisp and crunchy, with a tart, nutty, anise-y flavor. The king of Greek table olives, beloved and popular Kalamatas are deep purple, with tight, snappy, shiny skin, and a pretty almond shape.

Locate Castelvetrano Olives in the Italian food section, the pickled condiment section or the deli department’s entertaining area (or olive bar. Grown in Andalucía, Spain, where tough Gordal trees thrive in the dry climate, these are beloved tapas olives. The crisp bite and meaty texture of the Castelvetrano makes it the perfect olive for chopping up into a flavorful sauce for poultry, fish or lamb when chopped up and used to create a sauce. California Sevillano: The California Sevillano is a plump, meaty olive with a brilliant balance of tart and buttery flavors. Prepare the tomato sauce for your pasta, then add two spoonfuls of Caponata (without too much oil) over low heat.But olive trees grow even more slowly and require meticulous cultivation; in exchange for that intensive investment, their longevity rewards many generations.

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