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!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox