Description
Castelvetrano olives, native to the Trapani region of Sicily, are known for their bright green color, round shape, and crisp, meaty flesh. They are harvested by hand in late September, before they are fully ripe, when the flesh is still particularly crisp and the olives are a vivid green. The olives’ delicate, slightly buttery flavor, combined with soft, slightly bitter notes, makes them one of the most prized table olives.
In this special recipe, the spicy sweetness of pink peppercorns and the aromatic herbiness of rosemary are combined with Castelvetrano olives, highlighting the olives’ natural fruitiness and lending the flavor a bold yet harmonious depth. The result is an elegant and memorable combination.
Usage: Green Pitted Italian Olives with Pink Pepper and Rosemary are ideal as an aperitif or appetizer, especially when paired with light or fruity wines, adding a touch of festivity to every toast. They perfectly complement soft cheeses, fresh vegetables, as well as raw fish and various seafood dishes.
Net weight: 140 g.
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