Whole Foods Market Giant Castelvetrano Olives, 150g

Product Information

Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. But olive trees grow even more slowly and require meticulous cultivation; in exchange for that intensive investment, their longevity rewards many generations.

We infuse our gorgeous green olives with a subtle blend of herbs and pit them for convenience in the kitchen. Green olives are usually picked at the start of the harvest season, in September and October in the northern hemisphere. True Castelvetrano olives belong to the olive cultivar Nocellara del Belice and are grown and harvested in Sicily. Like the green Castelvetrano olive, the Bella di Cerignola olive can be described as mild and buttery. Most of our domestic olives come from California—great wine regions and climates tend to be hospitable to olive trees, too.

Olive trees are grown not from seeds, but rather from cut roots or branches buried in the soil and allowed to root, or grafted onto other trees. In Greece, Amfissa olives are often served in soups or stews; they're also great beside cheeses and cured meats.

The Castelvetrano olive is similar to the Frescatrano olive in its flavor because it has a similar curing process. Castelvetrano olives have a mild, nuanced flavor that's both salty and sweet, making them appealing not only to olive aficionados, but also to those who shy away from stronger, brinier varieties.

Grown in Andalucía, Spain, where tough Gordal trees thrive in the dry climate, these are beloved tapas olives. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Their sweet, sour, salty, bitter and pungent flavors are singularly complex, making them an essential tool in any home cook's arsenal. The Nocellara del Belice olive has two DOP protections: both Valle del Belìce DOP olive oil and Nocellara del Belice DOP table olives have protected status in the European Union.

The Castelvetrano olive, also known as Nocellara del Belice, is an olive varietal from the Valle del Belice region of Sicily. I'm a culinary school trained chef, New York Times Best Selling cookbook author, entrepreneur, and mom and I’m here to bring you easy, healthy, comforting recipes that you and your friends and family will love!During the summer and right before the fall harvest, I seek out my friends in the Castelvetrano region with groves of Nocellara del Belice. They are harvested young and unlike other olives, they’re not cured: they’re simply washed in lye and water for a few weeks until the bitter flavor is removed. The name is justified; these are some big, proudly fat olives, with plenty of firm, meaty richness to match their imposing size. And this Sicilian olive is also best in September and October, as all green olives (young olives) are.