Well, if you didn’t know that I have a severe affinity for olives…
You do now.
I’ve always loved green olives; especially paired with really sharp cheese. If you don’t understand, then I get it, but I grew up on these things and they’re staples in my kitchen.
I have a different love for black olives, Kalamata, and now I am deeply in love with Castaveltrano olives.
Deep, deep in love. I mean, seriously, I think I might be their bitch.
Look, I love flavor. Especially flavors that stand out. Flavors that scream, yell and jump up and down in your mouth.
These pretty little things do that. I made meatballs for this, and it didn’t even need it. Now, here’s where I test your olive knowledge.
Ever had a Castelvatrano???
Didn’t think so. I hadn’t either until a week ago. They’re Italian olives, and they’re amazing.
And, no, this isn’t a sponsored post. I simply fell in love with them at first bite. Castelvatrano olives are kinda, sorta like green olives but with a little more bite, a little more “snap”, if you will.
Taste wise, they’re definitely more along the lines of green olives as far as taste as opposed to black olives, but they stand on their own. They’re just different. Along with them, I included black olives and green Spanish olives for max olive taste.
Get the printable-