Olives
 

I'm currently obsessed with Castelvetrano olives.

I first had them at a local restaurant in a mix, and I liked them so much that I emailed the restaurant to find out more about "those dark green ones".

And now, they're available at the olive bar in my local grocery store's deli section.

SO YUMMY!

I agree. Best olives ever

Good tip, we'll check them out. Been eating kalamata's mainly of late

I'm a fan of olives too, but I have to admit there's a shop in a few department stores in Tokyo that make a fine fried olive (prosciutto might be involved in the mix too, but I can't recall).

Also, it was a treat being in Morocco and buying a huge bag of olives for a buck.

I'll check them out, though I use only olives (and olive oil) produced by friends of our family. Biased, I presumed, but at least four generations biased :D

yum! Noted! I once had a jar of amazing olives bought from a granny on the streets of Santorini. Wish I could call and ask what it was or maybe to get more shipped 😕

I like kalamatas too, in small doses, like in a salad or on a pizza. They're too salty for general snacking.

Castelvetrano's are really firm, almost to the point of having a crunch like a good pickle. Great snacking olive :)

Thanks.

I'm going to look for some.

Bought two boxes of raw olives last fall and cured them myself. Totally incredible difference between that and regular ones.

I have not found a source that imports the Castelvetrano ones (or grows them here under a different name) but keep looking.......

I am mainly into Kalamatas myself, but I will try those. I have an inside supply - one of my college housemates is the CEO of Krinos foods.

I loved the green olives they put on our table at restaurants in Spain. No idea what they were.

Didn't realize they were Sicilian. I go down once a year, will pick some up next time.

Me too.

My favorites are manzanillas.

Are jarred olives truly fermented, or just brined?

Castelvetrano olives are very different from the salty, pungent cured olives that I also love. They are delicate and light in flavor, with a crisp bite. They are hard to find, though, and even when I find them they are of varying quality.

The Lucques olives are my favorite and are on the table at Lucques restaurant in Los angeles

i can only eat so many before i get sick of them love them in the beginning but after like 7 i cant do anymore

For Castelvetrano fans, Whole Foods sell them.

all the whole foods sell them?

I can't vouch for all of them, but I've had them from a few both in Canada and the US.

The same ones mentioned by cubbie; manzanilla olives.

Even if they are not stuffed with them, these olives are usually prepared with a brine flavoured with anchovies.

I've mainly used Kalamatas for Greek style salads and my favourite snack, bread slices dipped in olive oil and oregano, then devour...eaten with chunks of feta cheese and olives. :)

What would the experts recommend to have with the various Spanish (and Portuguese?) olives? Serve them with cured meats, cheese, in salads?

Manzanilla olives.

Olive oil: Venta del Baron.

My personal favorites are the cured black olives with rosemary and garlic.