An aperitivo plate wouldn't be complete without cured Castelvetrano olives on it. These olives are hand crushed, schiacciate in Italian. So, these are jarred with the pits still inside, allowing the olives to retain their meaty texture and pleasant crunch. But because these olives are slightly crushed, the pit slides out easily, making them the perfect topping for salad, pizza, pasta, or even as an accompaniment for meat or fish. BONUS - over time, the olive oil in the jar takes on the flavor of the olives and herbs, creating a delicious, complex oil for sauteing or grilling. The ultimate in no-waste eating!
Grown and hand harvested in the Valle del Belice region, near the town of Castelvetrano, these are one of Italy’s most famous and prized olives. Each year, producer Lorenzo Piccione of Pianogrillo personally selects the best olives from his fellow farmers in the northwestern tip of Sicily. There, the warm days, cool nights, and breeze off the Mediterranean sea provide the perfect climate. After harvesting, the olives are transported to the Pianogrillo farm in Ragusa, where they are processed following Lorenzo's recipe and completing the entire production by hand. For each batch of his olives with herbs, Lorenzo changes the recipe slightly, fine-tuning the herbs according to each harvest - the work of a true craftsman.