Thursday, April 17, 2014
And What of Olives?
Castelvetrano is a town in Sicily that I recently discovered has the most marvelous, sumptuous olives. I first learned of these beauties pressed to make the olive oil at Tavola and then went in for the olives themselves, so perfect for a relish tray as my parents do, accompanied by celery, carrots, a cheese of your choosing and perhaps some crackers around cocktail time. You may cook with the Castelvetrano olives as well of course perhaps for a Mediterranean dish of chicken with preserved lemons, but they are so vibrantly green, chewy and full of fruit flavor that I feel cooking them would dampen their flight. But do what you will; certainly use the olive oil for special occasions such as enlivening a salad dressing or outfitting a chilled salad itself with these plucked orbs. Mind the pits! Above all--do enjoy!
Thanks to Murray's Cheese for the photo.
Posted by Peter Sherwood at 9:55 AM
Labels: castelvetrano olives, Murray's Cheese
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