Olive de Castelvetrano, along with Kalamata olives (their polar opposite), are my favorite olives. Giant, pale green, buttery orbs, these babies are mild and utterly addictive. There’s none of the usual bracing acidity—eating one is almost like biting into a lightly salted, firm slice of avocado. Olive de Castelvetrano are served at two great Italian restaurants in D.C., Red Rocks and Dino. That Red Rocks only serves them in dirty martinis is incentive enough, if dangerous. Even olive detractors can’t help but love these.
I’ve never seen these in a store, so if anyone knows where to find them, please clue us in.