Fruit, Produce, Condiment | Vegan Gluten Free Keto Mediterranean Whole Food

Castelvetrano Olive

Olea europaea 'Castelvetrano' Allergen-Free
Castelvetrano Olive

Sourcing & Taxonomy

  • Family Oleaceae
  • Primary Cuisine Italian (Sicilian)
  • Seasonality Fall (harvest), Year-Round (brined)
  • Source Olive fruit

The Forktionary Angle

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Definition

A bright green, mild, buttery olive from Sicily, known for its firm texture and slightly sweet, clean flavor, often served unpitted.

Sensory Profile

TasteMild, Buttery, Slightly Sweet, Lightly Salty, Clean
TextureFirm, Crisp, Meaty, Juicy
AromaFresh, Grassy, Fruity, Mildly Briny
AcidityLow

Technical Metrics

Nutrition Facts

Per 15g (5 olives)
Calories145 kcal
Total Fat15 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol0 mg
Protein1 g
Total Carbohydrate4 g
Dietary Fiber3 g
Total Sugars0 g
Calcium52 mg
Iron3 mg
Potassium8 mg

Chef’s Secret

Gently smash Castelvetrano olives with the side of a knife to easily remove the pit and release more flavor for cooking.

Substitutions

Best Match

Cerignola Olive

1:1

Large, mild green Italian olive with a similar buttery texture, though often slightly less sweet.

Picholine Olive

1:1

French green olive, firm texture, slightly more pungent and peppery than Castelvetrano.

Manzanilla Olive

1:1

Common Spanish green olive, saltier and more traditional "olive" flavor, less buttery.

Marinated Artichoke Hearts

1:1

Offers a similar briny, savory, slightly acidic element, good for salads or antipasto.

Buying Guide

Look for bright green olives, often sold in brine or oil. Avoid discolored or shriveled olives.

Flavor Pairings

Charcuterie boards cheeses (especially fresh mozzarella) citrus seafood white wine fennel pistachios.