Warmed Castelvetrano olives     www.pinchofnutmeg.com

Castelvetrano olives are my absolute favorite olives. They are actually the type that finally broke my hatred of olives. Buttery, crisp, mild, and only lightly salty with an amazingly vivid green tint, Castelvetrano olives are grown specifically in western Sicily along the Belice river valley nestled right up near the town of Castelvetrano.

warmed castelvetrano olives     www.pinchofnutmeg.com

I was never so proud to be Italian as I was the first time I sunk my teeth into one of these babies. I’ll never forget it. I was at an amazing wine tasting at the Atlanta Wine School and before the tasting began, they set out some antipasto for us to snack on and also to pair with our wines. One of the dishes held a variety of olives and I decided to take a few. It’s always bothered me that I didn’t like olives so every once in awhile I would try one, hoping that I would finally acquire a taste for them. I mean what Italian doesn’t like olives? Well, that night I hit the jackpot with my first Castelvetrano olive. The olives had been just lightly simmered in olive oil, warming them up and intensifying their flavors as well as melding them with the fruity olive oil. It was heaven. And from that moment on, I was an olive believer. That was also the night I discovered my favorite wine, the Oyster Bay Sauvignon Blanc. But that’s a story for another day. Seriously though, go buy that wine right now.

Warmed Castelvetrano Olives     www.pinchofnutmeg.com

So, back to the olives simmering in olive oil. When you read this recipe, you’re going to be thinking, “um, Megan, two ingredients is not a recipe” but then you’re going to try this and you’re going to be very sorry about what you said about me in your head. This has to be one of the easiest antipasto recipes ever, aside from just dumping some olives in a bowl and calling it a day. But your guests deserve better. You deserve better. Your olives deserve better. So get out your olives, get out your extra virgin olive oil, and let’s get on with it.Warmed Castelvetrano Olives     www.pinchofnutmeg.com

I personally prefer unpitted olives whenever possible. The flesh stays crisper and less salty. The extra salt absorbed into pitted olives can also mask the subtle, fruity flavors that make these olives amazing; however, I couldn’t pass up this huge jar of pitted castelvetrano olives when I saw them at Costco. I can definitely tell the difference between the unpitted, but these do just fine for quick snacking. I’ll probably go back to unpitted once I’m through with the jar. It’s fortunately gotten quite easy to find Castelvetrano olives in the olive bar or in the regular olive section at many grocery stores. It’s easy to pit them yourself if you have the right tool or simply eat them with the pit and politely place the pit on the side of your plate.

Warmed Castelvetrano Olives     www.pinchofnutmeg.com


Warmed Castelvetrano Olives
Warmed Castelvetrano olives are an easy but impressive antipasto.
Recipe type: appetizer
Cuisine: Italian
Serves: varies
  • Castelvetrano olives
  • Extra Virgin Olive Oil
  1. Place drained olives in a pot large enough for the olives to sit on a single layer but small enough to keep from wasting the olive oil.
  2. Pour enough olive oil in the pot to just cover the olives.
  3. Heat olives and oil on medium heat until very small bubbles begin to form.
  4. Lower the heat to medium-low or low and allow olives to simmer for about 3 minutes, until warmed through.
  5. Remove olives from the pot using a slotted spoon or strainer and serve.



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16 thoughts on “Warmed Castelvetrano Olives”

  1. Okay, first of all, this is a great story. Second of all, I can’t wait to try this!!! Thanks for linking up at the Weekend Blog Hop at My Flagstaff Home!


    1. I think you’ll love them this way, Jessy! I don’t do it all the time but I find that it makes them a bit more special for guests or when I need a treat. Works great with all types of olives in general!

  2. These look and sound so delish! I can’t pass up an olive. Thanks for linking up and sharing with us at Funtastic Friday. Please join us again this week:-)
    Sherry recently posted…Rum PunchMy Profile

  3. I love warm olives! But by far my favorite way of using castelvetrano olives is to drain then crack them (the ones with pits), place in a brine with organic citric acid (vinegar just doesn’t work), fresh red chili peppers, garlic, black pepper, bay. Then let them hang out for 2-3 days so they can get to know each other (hehe). Yum. Of course, you have to sample like several times a day so make sure you make lots! I like mine tart so adjust as you go. Lemon zest or peel works nicely with the citric acid. I’ve been using citric acid for ages! Now it’s trendy! http://www.theglobeandmail.com/life/food-and-wine/food-trends/citric-acid-is-a-chefs-new-weapon/article17884043/ You can order online from a number of places. I’ve been curing my own olives for 9 years but this year didn’t have time so the Mezzetta Castelvetrano olives were perfect and much like the ones I make from fresh ones. Thanks for this post! Wish I could send you some olives!!! 😉

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