Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch, but not too much. The olives are harvested earlier than other varieties and not cured, meaning they’re less bitter and more approachable for some of the stauncher olive haters, but they’re also appreciated by many olive aficianados. Market research firm Datassential reports that Castelvetrano olives are found on 1.2% of menus but that’s up by 29% over the past four years Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using Castelvetrano olives on its menu Datassential is a market research firm providing data intelligence and market research to the foodservice industry Twitter: @Datassential LinkedIn: Datassential YouTube: Datassential As the restaurant industry struggles toward gender parity in leadership ranks these 52 women have become the standard-bearers for change Registered in England & Wales with number 01835199 We may receive a commission on purchases made from links plus specialty items like anchovy oil and white fig jam But despite her status as an acclaimed chef De Laurentiis doesn't live in an ingredients-only house one of her most essential pantry staples doubles as one of her favorite snacks Castelvetrano olives stand out from other green olives for their mild salinity and their hearty Less briny than many of their olive counterparts Castelvetranos are often eaten on their own or alongside other antipasti if you start consistently stocking your pantry with Castelvetrano olives as Giada De Laurentiis does you're sure to find new and exciting uses for them on salads you can still upgrade their snackability by marinating them as De Laurentiis does with citrus zest and red pepper flakes (though black pepper and squares of feta cheese would all be welcome) a Castelvetrano olive is sure to elevate your next perfect pantry meal It's not unusual for olive-obsessed folks (myself included) to pop by their grocery store's olive bar for a quick and filling meal to-go finding fresh olives on-demand isn't always a simple task Canned olives are an easy swap, but jarred olives may be even better. With dozens of varieties lining the shelves, from buttery Italian Castelvetrano olives to tangy Kalamata choosing a few favorites for your pantry can feel overwhelming In an effort to unearth the best olives around carefully rating each contender on factors like taste Whether you're looking for the best budget olives or a sophisticated late-night snack you'll find every type you can dream of in this ranking — plus you'll learn which ones to avoid on your next grocery shopping trip Some recommendations are based on first-hand impressions of promotional materials and products provided by the manufacturer/distributor/etc I know what you're thinking: "How could black olives possibly be in last place?" As much as I adore black olives I was disappointed by Litaly's jarred variety and I snagged them at a reasonable price ($3.49) from my local Ocean State Job Lot Litaly's black olives were a watered-down whisper of what good olives should be the deceptively glossy olives tasted tough and dry it's no surprise that Litaly's black olives bounced to the bottom of this ranking it's increasingly tough to buy olives for under a buck Della Natura's Olive Medley is one of the most affordable jars of olives you'll find on the market though dollar stores can be hit or miss with food Della Natura's olives fell in the latter category sickly appearance to their excessively salty brine these discount olives didn't have much going for them as the flavorless fruits barely held a candle to their namesake Pearls' Specialties line features a range of unique selections and the colorful Pitted Medley Greek Olives despite being a long-time fan of Pearls' famous black olives I wasn't impressed with this jarred olive variety from the brand Pearls Pitted Medley are easily some of the most gorgeous olives, with shimmering olives coated in herbs. While there are plenty of recipes where herbs de Provence work magic I can't say they did the Pitted Medley any justice Spanish manzanilla olives are among the most popular types of olives often stuffed with chunks of pimento pepper you can find manzanilla olives with pimento under the retailer's Market Pantry label for just $1.99 per 5.75-ounce jar These olives were more or less visually indistinguishable from other manzanilla olives on the list There's only one attribute that sets them apart: Their shockingly high sodium content at 330 milligrams of sodium for five little orbs I was left with no choice but to deem them the worst of the manzanillas The best part of being an olive fanatic is finding your favorite treat in the most unexpected places as evidenced by the vast selection at my local Ocean State Job Lot store Tucked there was DeLallo's Stuffed Manzanilla Olives the pimento-studded snack was quite the steal DeLallo's olives weren't quite as disappointing as Market Pantry's Like Dollar Tree's Della Natura Olive Medley coppery aftertaste that felt unusual for olives from a jar This could be due to their use of preservatives like sodium alginate The Bono Spicy Italian Pitted Mix was one of the more difficult jarred olives to track down in brick-and-mortar shops I found this unusual mix at a local Price Chopper store Bono's olives were definitely one of the costlier options on the list — but it proved that a higher price tag doesn't always ensure a better-tasting olive While there's nothing jarring about these olives from a textural standpoint The ingredient list sure sounded promising Due to their all-around average attributes Bono's passable but poorly-named Spicy Italian Pitted Mix joined the middle of the olive pack Over the years, Target has grown its food department with Tabitha Brown's vegan grocery line and the Market Pantry and Good & Gather labels Upon close inspection of the Good & Gather Greek Kalamata Olives' label I realized that four olives have 380 milligrams of sodium making them one of the saltiest jarred olives on paper the olives didn't taste particularly salty though they did seem slightly richer-tasting than the other Kalamatas in the group $3.69 feels like too much to pay for something so basic — though they're certainly passable as far as grocery store jarred olives go Mezzetta Pitted Greek Kalamata Olives incorporate distilled and red wine vinegars for a taste that's all their own these Kalamata olives appear much darker in color leading me to believe that they may have had a longer curing time — or perhaps it's all that red wine vinegar zingy taste isn't going to be everyone's cup of tea Whether they'd been cured too long or I received an off batch is anyone's guess but the disintegrating texture and excessive saltiness reminded me of anchovy paste I imagine their extreme saltiness would be difficult to incorporate in certain recipes and could be disagreeable to some olive eaters' palates Between its low prices and unique selection of foods it's no wonder why many shoppers flock to Aldi Case in point: Specially Selected Kalamata Pitted Olives one of several jarred olives available from the chain is priced at $2.49 and won't put a dent in your wallet — but how do they taste Kalamata's tart and tangy flavor isn't for everyone But Aldi's Specially Selected Kalamata Olives are the perfect choice for those on the fence about the traditional Greek olive: It has all the qualities of a classic yet they taste balanced and mild enough to be enjoyed as a snack they might not be the best option for recipes but the popular olive brand wasn't going down without a fight its pimiento-stuffed manzanilla olives stood out From their picturesque appearance to their crisp the small Spanish olives earned top marks across the board They cost slightly more than their generic counterparts at roughly $2.50 per jar but their well-balanced flavor is a force to be reckoned with Some pimiento-stuffed olives have hardly any cherry pepper flavor You can truly taste the sweetness of chopped pimiento against the olive's smooth Pearls' manzanillas are a reliable choice if you're looking for a classic pimiento-stuffed olive for a snack or recipe — but you can find equally delicious manzanilla olives for less While perusing the shelves of Ocean State Job Lot Trusting that the last item on the shelf was an indication of quality I hurriedly added them to my ever-growing pile of jarred olives The brand's pimento stuffed green olives are unbelievably large and brightly colored making them an obvious choice for standout charcuterie boards or martinis Beyond their stunning packaging and physical appearance their ingredients are also rather impressive Whereas other olive companies turn to citric acid or sodium benzoate Gaea opts for real lemon juice to preserve its jarred olives The resulting taste is far milder and smoother but I felt that they could use a little more acidity to bring out their natural flavors If you're the type to chuck an extra clove (or six) in your signature tomato sauce recipe, chances are you'll appreciate this garlic-heavy product from Lindsay Each gigantic green olive is filled with a chunk of pungent bulb and the "crisp & savory" proclamation on its label is spot-on Although the price is slightly higher than average at $5.99 per jar Lindsay Organic Green Olives Stuffed With Garlic are a solid purchase Their punchy taste won't offend avid garlic lovers but it's still a good idea to pop a mint after consuming them in the company of others Perhaps you haven't had a chance to sample bella di Cerignola olives The kidney-shaped snacks aren't the easiest to find at your local grocer but I located them at Ocean State Job Lot on a whim and they ended up being one of my favorite jarred olives Bella di Cerignola olives aren't quite as buttery as Castelvetrano olives but they bear a striking resemblance in many ways their elongated shape and eye-catching chartreuse color make them a must-have for entertaining So if you're searching for a fun new olive to try look no further than the lovely bella di Cerignola I won't lie: I'd already polished off an entire jar of Trader Joe's Organic Conversation Olive Trio somewhat recently prior to undertaking this olive ranking What I didn't realize the first time was just how good these olives are compared to others in their class Trader Joe's has a tendency to get things right; the Organic Conversation Olive Trio is yet another hit for the beloved chain providing a taste of imported Italian olives for only $3.49 per jar richly-flavored olives are a must-try Trader Joe's pick the $1.25 jar of Bell's contains some of the best Spanish olives that I tried Considering one of the worst olives on the list came from the same Dollar Tree shelf I was doubly impressed that Bell's fared so well Bell's glossy green olives have a pleasing They aren't the fanciest olives on the block The low price and generic label didn't give me high hopes for Pics Manzanilla Olives but the Price Chopper house brand has surprised me in the past with high-quality products Pics Manzanilla Olives are yet another triumph Though I purchased them for just under $2 at Price Chopper they outperformed more expensive manzanilla olives by a long shot While several other brands failed to showcase the piquant red pepper sweet flavor that works especially well against their saltiness Their firm texture is yet another selling point with both the pimiento pepper and olives holding their shape while competitors turned to mush A food-obsessed friend led me in the direction of Great Value Stuffed Jalapeño Green Olives Since his snack recommendations have always knocked it out of the park I skimmed over other olive options at Walmart in favor of something much hotter After sampling the toothsome flavor duo together I realized my foodie friend was onto something with this pick Not only are these flashy green olives spectacular to look at Though the slow burn of diced jalapeño peppers may be too hot for some to handle these are a fun change of pace if you don't mind a little spice in your snack known for its natural and organic products I picked up a jar of Nature's Promise Organic Kalamata Olives It was love at first bite with these gorgeous, ruddy olives. Though I typically only enjoy Kalamata olives in recipes, like watermelon and feta salad Nature's Promise made me realize their snacking appeal Their snappy skins and chewy flesh make them a joy to eat sweet fruitiness that wasn't detectable in other Kalamata varieties that I tried savory taste associated with grilling is a match made in heaven for olives and Trader Joe's Grilled Pitted Chalkidiki Variety Green Olives in Oil goes at $3.99 per jar Just beware of the oil getting everywhere once you twist off the cap Trader Joe's claims that grilling olives enhances their meatier attributes chewy olive cultivar that can definitely benefit from this cooking hack but none tasted quite as memorable as Trader Joe's They have just the right amount of fresh-off-the-grill flavor paired with fresh Bright green Italian Castelvetrano olives are one of my favorite types of olives, though they aren't always available at mainstream grocery stores. But whether you're upgrading your next charcuterie board or crafting a dirty martini pasta Castelvetranos will do the job with their brilliant chartreuse green skins and sumptuous you can easily justify the price of about $6.50 — after all juicy flesh is almost as good as tucking into a nice steak there's just something so charming about Castelvetranos nutty green flavor and creamy flesh are virtually unmatched and Partanna's Pitted Castelvetrano Green Olives are a stunning example of how well they stand up to preservation methods Partanna's enormous 9-ounce jar is practically a steal Partanna's Castelvetrano Green Olives don't just look incredible They're also one of the most palatable jarred olives I tried — a grand feat considering there were over 20 different types in the running They have a juicy exterior bursting with hints of lemony brightness Coming in first place is Kosterina Coriander & Pink Pepper Green Olives, an alluring jar of perfectly preserved green olives. Kosterina puts a unique spin on the traditional Greek olive, combining flavors of ground coriander — that's the seeds of the cilantro plant — and bright pink pepper As the only raw and unpasteurized olives in the ranking they have a noticeably lighter and fresher taste and they even tricked a lifelong cilantro-hater into enjoying the fragrant herb with a sprinkling of crushed herbs accenting their shiny green skins The only downside is they're not as widely available though you can find them at Whole Foods Market where a three-pack is available for $25 at the time of writing Determining the best and worst olives required extensive research Olives showcased in this ranking were selected based on previous experiences as a lifelong olive enthusiast as well as online reviews and word-of-mouth recommendations The olives chosen were then scored on factors like affordability Only the most exceptional olives were awarded top-tier positions, for everything from their impeccable taste to their overall value. While there's nothing quite like the taste of fresh olives, you can rest assured that the best jarred olives in this roundup are terrific for snacking about the Cosa Nostra leader Matteo Messina Denaro The owner of the only cinema in Castelvetrano the Sicilian hometown of the notorious Cosa Nostra mafia boss Matteo Messina Denaro has refused to screen a film based on his life Denaro died of cancer in September last year, nine months after he was arrested following 30 years on the run premiered at the Venice film festival and will be released in Italian cinemas on 10 October Salvatore Vaccarino, the owner of Marconi cinema in Castelvetrano, refused to host a preview and to screen the film, the Giornale di Sicilia reported it doesn’t concern me,” Vaccarino told the newspaper He is the son of the late former mayor Antonio Vaccarino who was convicted of drugs trafficking in the 1990s and is known for having corresponded with Denaro on behalf of Italy’s secret services as they sought to capture him Sicilian Letters is based on the correspondence The Ansa news agency cited sources as saying one reason for Vaccarino not showing the film could be because of the reference to his father Others said sympathies for Denaro ran deep in Castelvetrano and the film depicted him in a negative light said he would try to persuade Vaccarino to show the film “so that citizens can be given the chance to see it” Denaro was one of Italy’s most-wanted men until his capture in a Palermo clinic He was given a life sentence in 2002 for crimes including involvement in the 1992 murders of the anti-mafia prosecutors Giovanni Falcone and Paolo Borsellino He once bragged that he could “fill a cemetery” with his victims Denaro maintained his luxurious lifestyle thanks to several bankrollers who He lived in a modest apartment in Campobello di Mazara in the Sicilian province of Trapani in the months before his arrest Elio Germano plays the mobster in the film, which also features Toni Servillo, who played the protagonist in Paolo Sorrentino’s Oscar-winning movie The Great Beauty Upgrade your cooking with these unexpected finds Food & Wine / Costco Wholesale Corporation / Maldon Crystal Salt Company Ltd The women-founded pantry essentials brand is releasing their latest product for making the most authentic  Investigations into the complex web of accomplices surrounding Matteo Messina Denaro continue to unveil new details The Palermo Prosecutor's Office has closed the investigation concerning Giuseppe Di Giorgi particularly concerning the roles of garages and other defendants The Keys and Unresolved Mysteries In the Alfa Romeo Giulietta used by the deceased mafia boss last September a key was found that allows access to garages and the courtyard of a condominium on via Castelvetrano The same keys were also held by individuals close to Messina Denaro Rosalia Messina Denaro (the boss's sister) the municipal worker who lent his identity to the boss during his hiding One of the garages linked to the siblings Giuseppe and Sabrina Caradonna leads to a space equipped as a mini-apartment Although biological traces and fingerprints were isolated This fuels the mystery about the real use of these spaces during Messina Denaro's long period in hiding The Olive Grove Key Further doubts arise around Bonafede's key besides opening the garages on via Castelvetrano also allows access to an olive grove in the countryside of Campobello di Mazara Bonafede has denied knowing anything about the garages Bonafede's sister-in-law and Messina Denaro supposedly met searches extended to the homes of the Caradonna siblings Inside the master bedroom's walk-in closet of Sabrina Caradonna Giuseppe Di Giorgi claimed he found the weapon ten years ago while jogging near a railway crossing investigations revealed that the gun had the same serial number as a weapon purchased in 1996 by a carabiniere in service in Trapani Charges Against Giuseppe Di Giorgi For Giuseppe Di Giorgi and assistants Bruno Brucoli and Gianluca De Leo have signed the notice concluding the investigations Charges include possession of an illegal weapon and procured non-compliance with a sentence Although the Riesame court had annulled the weapons possession charge The next step will be the request for indictment Letters from Prison An additional disturbing element concerns a letter found in a drawer at the Di Giorgi-Caradonna couple's home Sender: “Massimo Antonino Sfraga.” The letters originate from the Poggioreale prison in Naples were involved in an investigation into the mafia's control of the transport of fruit and vegetable products to the markets of Campania revealing connections between Messina Denaro Ongoing Investigations For the other defendants Authorities are working to clarify the real role of the entire building on via Castelvetrano and adjacent spaces It remains to be uncovered whether those garages were merely hideouts or part of a more elaborate system to support the boss's hiding and the activities of his network Un pensionato riceve una bolletta della luce da quasi 1500 euro e non riesce a capire da dove salti fuori quella cifra  Three members of the criminal organization targeted by the "El Rais" operation carried out by the Catania District Anti-Mafia Prosecutor’s Office i paramenti sacri rivestono un ruolo di primaria importanza Global olive consumption has skyrocketed by 179% in the past 30 years which explains why almost any grocery store in the U.S carries a staggering array of olive options beyond canned black or green varieties There are so many we couldn't even review all the ones sold at just one grocery store and a specialty olive from several brands to compare Our criteria for ranking olives were based on look We also considered ideal uses for several standouts A quick note about green versus black olives Green olives are picked before they are ripe while olives become darker in color and more aggressive in flavor as they ripen This was not always reflected in our reviews The following is our list of olives ranked from our least favorite to the one that might convert even the staunchest olive hater into a lover It boasts thousands of high-quality products retailing for far less than competitive brand names When it came to its Blue Cheese Stuffed Green Olives We love a blue cheese stuffed olive and have had positive experiences with other Great Value olive flavors we were overwhelmed with a pungent citric acid odor These olives had a muted green color and were enormous they were the largest of all the olives we sampled at roughly the length of your thumb Their texture was not squishy but also not super firm with the blue cheese having a pervasive flavor redolent of spoiled milk lingering for a minute or more after sampling the olive We don't know if this happened to be a bad batch or the by-product of using subpar blue cheese but this is one olive we cannot recommend to anyone for any purpose The Santa Barbara Olive Company has been growing olives in California since 1850 It generally has a stellar reputation for producing high-quality olives so we don't exactly know what happened with these pimento-stuffed olives these ginormous olives looked a little dull in color but seemed promising They had a pleasant aroma that smelled mildly vinegary but with a hint of sweetness completely dissolving before we could even chew them with a bitter aftertaste having a woody cardboard-like quality that appeared to last forever we wonder if something went awry in the jarring process that caused these olives to turn we placed them toward the bottom of our list because we have had other olives from this company we might attempt to buy these again and hope for a better batch Mezzetta is a family-owned company that began in San Francisco in 1935 by Italian immigrant Giuseppe Mezzetta making us doubly disappointed by the Wisconsin Bleu Cheese Stuffed Olives They had a very aggressive blue cheese aroma when we opened the jar The large Greek Halkidiki olives were slightly brownish indicating they may have been past their prime they had a grainy mouthfeel with a sour blue cheese flavor the robustly biting blue cheese taste was unpleasant we suspect this was a slightly off jar that otherwise betrayed what would be a fine blue cheese-stuffed olive The first of the Kalamata variety of olive we sampled also came from Walmart's Great Value brand Kalamata olives can be intense as a general rule of thumb We also quite enjoy really ripe salty olives so aggressive flavor is generally not a deterrent to us it can be the perfect complement to other ingredients that are milder in flavor or have an herbaceous quality these olives had a lovely mild vinegary aroma These medium-sized olives had a typical dark brown color and were pitted their flavor was somewhat sharp with a slightly rank aftertaste They might have been acceptable cooked into a recipe where their flavor could mellow along with the other ingredients We wouldn't make it the star of a dish or eat these alone on a charcuterie board Another of the Walmart Great Value brand olives we tested was the manzanilla olives stuffed with pimento This little squat jar of olives had petite manzanilla olives that were a brighter green hue compared with the other manzanilla olives we sampled They had a pleasant aroma that wasn't overly vinegary Their texture had good resistance without being chewy These were a particularly salty olive with quite an astringent flavor and a bitter aftertaste that only lasted a few moments While these may not be the greatest olive, they would be acceptable mixed into a tapenade with milder olives. They also would be great as a garnish for a bloody mary or a dirty martini where the acid and flavor of the alcohol would help to tame the saltiness of the olives You may also consider soaking the olives in fresh water for a few minutes to help eliminate some of the salinity if you prefer them to taste less salty A subsequent variety from the Pearls line of products under the Musco Family Olive Company umbrella brand of products is its pimiento-stuffed manzanilla olives Both are the opposite of what we experienced these olives had little to no smell and were a light brown hue The flavor of these olives was suitably salty and sour Among the Pearls Specialties line of olives this olive delivered on every promise as advertised by the company in its description The queen olives were quite large and had a chartreuse color The brining liquid had a noticeable vinegar aroma and murky appearance with bits of blue cheese swimming around in the jar a slightly slimy coating surrounded the olive and the blue cheese was piquant and creamy but overall these were a classic example of a blue cheese stuffed olive that you might find in any bar as a garnish These would also be good additions to a charcuterie board or cheese platter for a party served with salty prosciutto and a sparkling rosé to cut the bold blue cheese flavor The feta stuffed olive was our favorite from the Walmart Great Value brand These are large olives with a grassy color and there was a noticeable lining of congealed fat from the cheese surrounding the exterior of the container The texture of these olives had a glorious snap that was very pleasing to bite into The aftertaste was pleasant and lingered for a minute or two before slowly fading away There was no hint of bitterness or sourness to these olives You could add these to an alcoholic beverage or cheese board or feed them to us as we soak in a bubble bath with a glass of wine The only specialty olive we sampled was the jalapeño stuffed olives from the Santa Barbara Olive Company but not to the point that we cannot taste anything anymore and the olives were a muted lime green hue These olives had a texture that was on the soft side but this wasn't distracting from the delightfully mild jalapeño stuffing Because the olive in and of itself was neutral in flavor it allowed the spice to creep in slowly and coat our mouths with a kiss of heat before slowly petering out This is a unique specialty olive to keep on hand for cocktails these would be the quintessential nacho olive that would compliment some spicy melted pepper jack and a juicy helping of carnitas to top them off These olives would complement the salty preserved lemons beautifully juxtaposing the acidity with their butteriness Mario Camacho Foods has produced the highest quality olives based on the family tradition which grew out of the olive groves of the Spanish countryside of Andalusia Its products reflect its commitment to this mission The pimiento-stuffed Manzanilla olives are consistently good These medium-sized olives have a distinctly vinegary aroma and a mellow green color The flavor has a salty bite that mellows to a delightful sweetness before yielding a gently bitter aftertaste The best way to describe these olives is balanced. They titillate every taste bud — sweet, sour, bitter, salty, and umami. That's no simple feat and makes for a rewarding culinary experience. Obviously, these olives would be ideal in a cocktail, but they'd equally shine in any culinary application. You could add a few of these chopped olives into a classic bagna càuda recipe They will pop with the creamy anchovies atop crunchy toast points The Partanna brand began producing olive oil in 1916 from olives harvested from their family farm in the Valle de Belice in Sicily the brand set up shop in America under the name Asaro Brothers Company The family continues to produce olives using organic farming practices The Castelvetrano olives are brined within four hours of harvesting to ensure maximum flavor and freshness They are preserved with natural sea salt harvested in the west coast Sicilian village of Trapani They are consistently bright green with a buttery flavor and texture There are no flaws that we can find with this olive We prefer them with their pits rather than pitted We also wanted to ensure we were fair in offering our top choices of each variety this is a perfect olive that would shine in any recipe We highly recommend them in a Moroccan orange and olive salad Sweet blood oranges and Castelvetrano olives are topped with garlic and orange blossom water for a deceptively complex dish these olives would be a delightful accompaniment They'd also be perfect in an orzo and vegetable salad with a light lemon and olive oil dressing The blue cheese stuffed category saw our top pick awarded to the Santa Barbara Olive Co we instantly desired to pour ourselves a dry martini and pop about ten of these bad boys into it The aroma of the brine on these is redolent of a nice pinot grigio or sauvignon blanc The large grass-colored olives were very firm This was balanced beautifully with the biting yet unctuous blue cheese There was no musty odor to this blue cheese which is a characteristic that can often turn people off to blue cheese And the aftertaste of these olives was super short-lived It is a perfect blue cheese stuffed olive if there ever was one We plan to purchase a few jars of these olives for future cocktail parties or an impromptu charcuterie board the Mezzetta Imported Spanish Queen Martini Olives reigned supreme Rather than marinating in a vinegar-based solution these olives have been sea salt and vermouth soaked preparing them for their ultimate destination These olives are large and have a beautiful dense texture with a hearty snap when you bite them having an herbaceous nose and conferring this fortification to the aftertaste of the olives which is smooth with just a dash of oceanic salinity When you close your eyes as you bite into these olives you feel transported to a beach on the Costa del Sol of Spain All you need to complete this culinary vacation is a dirty martini If you were to peruse our notes on the Mezzetta Napa Valley Bistro Pitted Kalamata Olives We seriously fell for these purplish black beauties these olives are marinated in cabernet wine and dried herbs intense aromas of the wine and rosemary waft into your sinuses It's an earthy scent that is really pleasing The marinating liquid is cloudy due to the abundant herbs and the fact that these olives are somewhat soft as if they have begun to break down a bit in texture due to the acidic marinade which leaves a complex thyme-forward aftertaste This isn't an olive to adulterate, meaning we wouldn't cook with them. It would hide their natural flavor too much. Nor would we suggest this olive for a cocktail, as it would overpower the beverage. These are strictly an appetizer type of olive, perfect for an elegant charcuterie and cheese board particularly cheeses with heady flavors and aromas like camembert we cannot say we are shocked that the Mezzetta Whole Italian Castelvetrano Olives came in first place in our ultimate ranking of jarred olive brands From the moment that we discovered these olives This truly is the olive that is the gateway to the world of olives for those who might be on the fence about them and this brand is the gold standard of the variety While some dislike gnawing around the olive pit it imparts a much better flavor and texture than pitted olives The olives tend to stay somewhat firmer and not absorb quite as much salinity from their brine These olives have a bright green hue and an aroma that transports you straight to the olive farm in Sicily and a superior olive for a charcuterie platter not just because of the pits but because we think you'd be wasting a premium olive on alcohol You don't want to mute the flavor of this olive in any capacity adding them into a tapenade or sauce might be delicious Enjoy these straight out of the jar and relish what the Cadillac of olives should taste like Bitter, overly salty, overpowering — no, we're not talking about your ex. There are, in fact, people on the planet who don't care for olives, who find them unpleasantly salty, oily, and the bane of a properly topped pizza. If you're not a fan of wrinkled, deep-black, oil-cured olives (which are cured in salt and then rehydrated in oil, per the Kitchn) that's one thing Though totally edible, no olives are eaten raw. As Italian food purveyor DeLallo explains they have all been processed to some degree to remove a bitter compound called oleuropein in order to make them more enjoyable while others are brined; Some are processed with lye The ways in which olives are processed and cured has a huge impact on how they taste there is one kind of olive that even the most adamant olive haters may find palatable mild in a way that feels more like a warm ray of sunshine or the first breath of fresh air after a day in the office than anything else as if someone injected it with little hits of butter that melt on your tongue." A rave review Cook's Country explains that Castelvetrano olives have a milder flavor than other olives because they're only lightly cured in salt The olives are not fermented (as some other olive varieties are) a gentle lye-washing process is carried out over a two-week period to remove those bitter compounds mentioned above The result is a lovely apple-green olive that's pleasantly salty the bright Castelvetrano olive isn't just beautiful it's also a delicious addition that may even convert some haters Rozynek ’20 is bringing charcuterie to the masses Gilli Rozynek ’20 was studying abroad in Spain when she fell in love with charcuterie I noticed a cultural element to it,” she said They’d be sitting on the sidewalk having a glass of wine or beer and a plate of ham.” It was a departure from the American tendency to rush around constantly and a custom she knew she wanted to carry home with her Rozynek came up with an idea: a shop called Kured where patrons could choose from a variety of ingredients and staff members would build them charcuterie boxes to take out and enjoy How Head Coach Earl Grant is rebuilding the men's basketball program Chuck Hogan Knows What Makes a Crime Novel Cook Meet the Alum Who Went from Pro Athlete to Reality Star Basketball took ex-Eagles star Sean Marshall ’07 around the world The founders of the Bronx Community Foundation discuss the inspiration behind their work and what's next Things you buy through our links may earn Vox Media a commission a roving party that brings together New Yorkers who “I’ve definitely felt a huge shift in interest,” says Kelsey Malone, a New York–based ceramicist who hosted the earliest Olive Night parties at her apartment and who started making her own Olive Night bowls in 2021 and now sells so many that it’s become a full-time job and adorned with “pit pockets,” the bowls start at $88 and rise to $340 for an “XXL” version) The following year martinis boomed and “everyone and their mother went to Europe,” Malone says returning home with slight cigarette addictions and a desire to apéro: “Olives very much became a downtown New York dish.” Allegra Lorenzotti started the Send Olives Instagram account in 2020 as a way to catalogue and rank the various olives she encountered She says the account is tagged “at least ten times a day” by people who want to share photos of their “olive porn.” She agrees with Malone’s point that New York’s current wave of olive mania is rooted in escapism “People want to pretend they’re in Paris or Milan,” she says and fuck off at work with their glass of wine and their olives.” But nobody makes a statement with olives like Café Mars and really any other cuisines that rely on olives or they’re an afterthought,” says Paul D’Avino He and co-chef Jorge Olarte offer theirs encased in wiggly cubes of negroni-flavored gelatin here’s the start of a meal compressed into a Jell-O shot.” Then dessert features an olive-oil marble cake inspired by the black-and-white poundcakes sold at the city’s bodegas A purée of salt-cured black olives offers the visual contrast and a deep flavor that can trick diners into thinking they’re tasting chocolate Olives may be historically rooted in symbolism but to be an olive obsessive today is to share just a bit about yourself You are fun and social — and you’ve probably taken a trip to Italy or Greece or maybe Paris in the past 18 months this briny blue cheese dip is a Martini lover’s dream Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle A Dirty Martini is a variation on the classic Martini (gin and dry vermouth) that includes olive brine for a salty and Recipes can vary — some Dirty Martinis omit the vermouth entirely and swap it for olive brine while others include equal parts vermouth and brine Dirty Martinis can be made with gin or vodka; extra-dirty or “filthy” Martinis simply include more olive brine than a regular Dirty Martini A London dry gin primarily flavored with juniper and often described as piney is the classic choice for a Martini and would work well in this dip Named after a town on the northwest coast of Sicily pale green Castelvetrano olives are prized for their meaty yet firm texture and mild 3/4 cup pitted Castelvetrano olives (from 1 [16-ounce] jar) 1/4 cup olive brine (from 1 [16-ounce] jar) 3 (3- x 1-inch) strips lemon peel (from 1 lemon) 12 ounces cream cheese (from 2 [8-ounce] packages) Authorities suspect omerta may have helped Matteo Messina Denaro live in freedom among 10,000 people It is hard to believe that in the small Sicilian town of Campobello di Mazara where everyone knows each other and their secrets no one thought to inquire after the identity of the man who had turned up out of the blue The street outside the apartment in Campobello where an apparent secret bunker has been found Photograph: Alessio Mamo for the GuardianImpeccably dressed in designer clothes he could be seen drinking an espresso at the local cafe on most mornings That is until Monday, when he was arrested coming out of a clinic in Palermo and revealed to be Matteo Messina Denaro the last godfather of the Sicilian mafia and the world’s most wanted mob boss Denaro being led out of the clinic in in Palermo on Monday Photograph: Italian carabinieri press officeThere is a Sicilian proverb that roughly translates as: “He who speaks little will live a hundred years.” It refers to the code of silence which for three decades protected Denaro and dozens of other mafia bosses before him “I cannot deny feeling great bitterness and a lot of disbelief in having learned that Matteo Messina Denaro lived right in Campobello,” said the town’s mayor there are citizens here who have chosen to put their heads in the sand.” According to mafia informers and prosecutors nicknamed Diabolik or U Siccu (the skinny one) holds the key to some of the most heinous crimes perpetrated by the Sicilian mafia including the bomb attacks in 1992 that killed the anti-mafia magistrates Giovanni Falcone and Paolo Borsellino and the killing in 1996 of Giuseppe Di Matteo the 12-year-old son of a mobster turned state witness who was strangled and dissolved in acid he was convicted and sentenced in absentia to life in prison for having personally killed or ordered the murders of dozens of people Denaro – who once claimed “I filled a cemetery all by myself” – had been in hiding since 1993 Italian investigators relentlessly seized his businesses and arrested more than 100 of his confederates But every time investigators seemed to get closer to their target disappearing and reappearing around the world Former mobsters claimed to have seen him in Spain It is not yet known what he did in those 30 years and which countries he visited it is certain that in early 2021 he decided to move to his Sicilian stronghold in the province of Trapani five minutes from his home town of Castelvetrano and 11 minutes drive from his mother’s house Local people gather on the street in Castelvetrano Photograph: Alessio Mamo for the GuardianHe bought a modest apartment not far from the town centre about two miles from the sea on the south-western coast of Sicily where the carabinieri police on Thursday said they found a poster of Francis Ford Coppola’s film The Godfather featuring the face of Marlon Brando as Vito Corleone The flat’s deeds were in the name of Andrea Bonafede whose identity was taken by Denaro while he was a fugitive A poster of Marlon Brando in The Godfather Photograph: Carabinieri“I saw him at the bar Another neighbour said: “I didn’t know who he was he was a gentleman who said ‘good morning and good evening.” With police from around the world trying to track him down Denaro was living like a free man in Campobello – a Sicilian echo of Osama bin Laden’s final years in Abbottabad his home for five years before he was killed in a raid by US forces in 2011 “I didn’t know who he was,’’ said the owner of a cosmetics shop on the corner by Denaro’s apartment “There are more than a few questions regarding the fact that someone like Denaro could have gone unnoticed in Campobello,” he said “But we knew people weren’t going to race to give us information … ” often reflecting a lack of trust towards institutions of the state Anti-mafia posters hang from a gate in Castelvetrano Photograph: Alessio Mamo for the GuardianFor 14 years a Sicilian journalist and author of a biography on Denaro called The Invisible started his daily radio show on Rmc 101 by asking the question: “Matteo born and raised on the same land as Denaro knows what it means to live in places under the shadow of the mafia “The mafia in these parts has operated as a welfare state the state didn’t fill that void and people lost faith in the authorities In a place like Campobello – population 10.000 – there are around 50 people celebrating Denaro’s arrest Dozens more people fear being arrested for protecting him And then there are the remaining 9,000 inhabitants who are quite simply resigned to living in an area abandoned by the Italian state.” Denaro had apparently kept up his luxurious lifestyle perfumes and ties by Yves Saint Laurent in his house on Monday night The entrance to the bunker was concealed by a closet full of clothes Denaro was moved to a maximum-security prison in the central Italian city of L’Aquila Prosecutors have placed at least four people under investigation after his arrest The maximum-security prison in L’Aquila to where Denaro has been moved Photograph: Lorenzo Di Cola/NurPhoto/Rex/ShutterstockDuring the first hours in prison Denaro had 30 years to nominate his successor hide his money and make evidence of his illicit dealings disappear investigators have been sifting through every inch of his hideouts in Campobello in search of confidential documents The police hope to find the “secret archive” of the Sicilian mafia’s “boss of bosses” Totò Riina, who died in 2017 the archive was stolen by Denaro and allegedly contains the secrets of the last 40 years of mafia killings but the quest to uncover secrets has just begun From an indigo shirt jacket to a modern cooler with a secret function Cory Ohlendorf Items featured in this story are independently selected by the editorial team team is constantly scouring shops and the web to find the latest and greatest items from the worlds of fashion the editors have assembled their latest finds—the items we deem worthy of your hard-earned money treat yourself to something and start the week off right Huckberry collaborated with the Brown Buffalo for a toiletries bag built to withstand the rigors of regular travel especially if you're the type that goes off the beaten path Waterproof to lock toiletry spills in and tear-resistant to stand up to heavy-duty tools it's finished with a nylon cord zipper pull and D-ring for added security This would also make for a killer tech bag to throw into your carry-on as well Dopp kit, $55 by Buffalo Brown And imogene + willie makes one of our favorites The brand's vintage-inspired military shirt jacket is back for spring in an unbelievable 100% cotton just know it means a great depth of color and texture to the fabric Finished with oversized field pockets and a hidden-button placket it's the kind of piece that looks better the more you wear it Military shirt jacket, $295 by imogene + willie There's sometimes a disconnect when it comes to hair care products Shouldn't the products we use in the shower be just as good for our scalp as it is for our hair just introduced some shampoo and conditioner and we really like them The invigorating plant-based shampoo has been designed to deeply cleanse and nourish both your hair and scalp The formula contains rice and jojoba proteins vegan squalane and vitamin B-5 to strengthen hair from within while hydrating the scalp's skin yet highly effective and works for all hair types including color-treated strands Cypress shampoo, $32 by Corpus Your kitchen could always use a good bottle of olive oil is that Brightland—the buzzy California brand known for its tasty and consciously crafted olive oil—just introduced a new one And it's their first produced outside of the Golden State The Castelvetrano is a single-estate extra virgin olive oil made by a small family producer in the mountains of Sicily The name comes from the hand-harvested olives used—rich and bright green Castelvetrano olives that give the final oil a bright and grassy flavor profile that is perfect for drizzling on everything from bread and pasta to ice cream Castelvetrano olive oil, $40 by Brightland It's 2024 and we need this kind of cooler innovation sturdy enough to sit on and take all kinds of abuse and look good while doing it There are durable integrated handles for easy handling and a lockable latch to ensure no spilling But the really cool feature is almost a secret It's not in the main ice chest compartment it's the dry drawer built into the bottom of the cooler that allows you to keep food dry and cool at food-safe temperatures (under 40° F) for days FrostVault cooler, $199.99 by Ninja Three times a week you'll get insider intel on what to buy along with the best deals worth your time and money About Valet.  |  Advertising on Valet. You don't have permission to access the page you requested What is this page?The website you are visiting is protected.For security reasons this page cannot be displayed The next time you grab your favorite olives consider if there might be an added secret ingredient PJ O'neal is one of New York City's dynamic food educators He has over five years creating food programming and cooking curriculum for many sectors He also curates NYC food guides and tours on his travel website thestudioemcee.com This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Sep 27 (EFE).- The ‘last godfather’ of the Sicilian mafia was buried on Wednesday in his hometown Castelvetrano in the presence of only his closest relatives A handout mugshot made available by Italy’s Carabinieri shows Mafia boss Matteo Messina Denaro by the Carabinieri police’s ROS unit after 30 years on the run EFE/EPA/CARABINIERI HANDOUT HANDOUT EDITORIAL USE ONLY/NO SALES Messina Denaro was arrested in January after three decades on the run and died with colon cancer in the inmate ward of San Salvatore hospital in L’Aquila on Monday at the age of 61 The Costa Nostra boss’ niece Lorenza Guttadauro and his daughter Lorenza Alagna arrived for the burial at the Castelvetrano cemetery The cemetery was guarded by the police throughout the morning and only relatives were allowed to enter The coffin containing the body of Matteo Messina Denaro arrives at the cemetery in Castelvetrano Known as ‘the last godfather’ of Costa Nostra Messina Denaro took with him to the grave the secrets of the big mafia attacks such as the murders of judges Giovani Falcone and Paolo Borsellino and bombings in Rome There was no Catholic funeral since the Sicilian episcopate denies these to the mafiosi He was buried in the family tomb alongside his father Francesco “Don Ciccio” Messina Denaro who was a mafia boss in the late 1980s and died of a heart attack while on the run Messina Denaro disappeared in 1993 and was searched all over the world he was arrested outside a private health clinic in the Sicilian capital where he had been receiving cancer treatment The TimesA Sicilian town notorious as the birthplace of the mafia’s top godfather is also gaining a reputation as Italy’s capital of tax evasion The 30,000 inhabitants of Castelvetrano in the west of the island have racked up a total of €42 million in unpaid taxes during the past five years It found that 65 per cent of residents had evaded taxes An identikit image of Matteo Messina Denaro who hails from Castelvetrano and has been on the run since 1993CORBISEfforts to counter tax evasion were so ineffective as to render the practice virtually legal the administrator who was appointed by the government after the local council was dissolved after being infiltrated by the mafia said that the town’s citizens had also routinely failed to pay for building permits and public services and Please enable JS and disable any ad blocker longtime fans of restaurateur David Wilhelm rejoiced The oh-so imaginative master of restaurant development has a 40-year history of creating eateries in Orange County It’s a long list that includes Chat Noir where he connected with chef Michael Payne Classically trained at Le Cordon Bleu in Pasadena Payne is Tavern House’s executive chef His resume showcases work in several prestigious kitchens in the Midwest before he settled in California with everything from bourbon barbecued oysters to snapper Veracruzana pretty-on-the-plate dish starts with thinly sliced salmon; it’s arranged slightly overlapping in the center some juiced for a vinaigrette and some cut into slices adds an appealing sweet-tart flavor edged with a hint of raspberries Pickled onion adds a sweet-tart element as well while pitted apple-green Castelvetrano olives donate a welcome buttery taste Payne graciously consented to show me how to prepare his crudo by joining me in my home kitchen to tape a video He offered a make-ahead tip that is useful for home entertaining: Up to one hour in advance arrange the sliced salmon on chilled plates then cover with plastic wrap and press down lightly with the palm of your hand to slightly flatten the fish; refrigerate Have the remaining ingredients ready to arrange on the plate just before service Top Mentor: He credits Wilhelm as his greatest teacher noting that he isn’t afraid to push Wilhelm influenced him to open his eyes and never be satisfied with mediocrity He always explained the “why,” offering advice about the little details Wilhelm Wisdom: Having worked with Wilhelm for six years he recalls the early days at Jimmy’s Famous American Tavern Wilhelm leaned over the pass-through window and told him to put down the tongs and use his hands to avoid bruising the lettuce but says he has revised it to something much bigger He says he has grown to love a high-volume pace he was a very successful electronics salesman He has a passion for electronics but says that it couldn’t compete with how rewarding it feels to see a guest’s face when they take a first bite That look makes all the hard work worthwhile Pickled Onion Know-How: Pickled onions make a delicious garnish on his crudo make a brine using a 1:2 ratio of red-wine vinegar to red wine Place it in a saucepan along with granulated sugar (the same amount as the vinegar) and freshly ground black pepper add thinly sliced red onion (an amount that will be covered by the brine) Cathy Thomas is an award-winning food writer and has authored three cookbooks: “50 Best Plants on the Planet,” “Melissa’s Great Book of Produce,” and “Melissa’s Everyday Cooking with Organic Produce.” 4 ounces raw super-fresh salmon, trimmed, sushi-grade preferred 4 slices peeled blood orange, plus juice of half of a blood orange (about 2 tablespoons) 5 to 6 thinly sliced serrano chile (with seeds) ‘Il Balcone’ reflects on what it means to be a ‘dissident' in a Sicilian society dominated by mafia mentality. The project is set in Castelvetrano, a town in southwest Sicily, homeplace of Muteri and the current godfather. Each act of dissidence encourages us to reflect on how individuals can take a stand. By reframing site, foregrounding the voice in public, showing resolve in grief, and intervening in an existing narrative, Il Balcone implores us to speak out for collective change.  1. Mutu, Valeria Muteri, 2019.2. Il Balcone, Valeria Muteri, 2019. Photo of a performance (courtesy of Jan Kattein).3. Augusta Schiera - Survived By (video still), Valeria Muteri, 2019. The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. Sign up today! Size it right. Anchor your board with no more than four cheeses, and plan on serving about 3 ounces of cheese and 1.5 ounces of cured meats per person. And if multiple hands reaching for the same platter makes you nervous in these strange times, go for personal-size portions on smaller boards. Add some crunch. So Damn Gouda makes their own crostini, and you can too: Thinly slice a day-old baguette, drizzle with a little olive oil, sprinkle with salt, and bake at a low temperature (325 degrees) until the slices become crisp. You want mild crackers, says Keuler, who also recommends Raincoast Crisps for their slightly sweet flavors that pair especially well with creamy cheeses. Relish the cheese ball. “I grew up in Minnesota, and you can’t have a gathering in the Midwest without a cheese ball,” Keuler says. While the versions from his childhood were made with port-wine cheese, So Damn Gouda’s signature recipe uses finely shredded aged gouda and the shop’s red-wine jam for updated deliciousness. Pimiento cheddar and fresh-herb-and-goat-cheese options are also available. Chef Sarah Grueneberg adds green olives, almonds and fresh chile to her bright, delicious puttanesca. 1/4 cup extra-virgin olive oil, plus more for drizzling 3 ounces green olives, such as Castelvetrano, pitted and chopped (1/2 cup) 1 tablespoon plus 1 teaspoon drained capers, chopped One 2-ounce can anchovy fillets in oil, drained and chopped 1 Fresno chile or jalapeño, seeded and minced 1/2 cup chopped oil-packed sun-dried tomatoes 1/2 cup canned crushed San Marzano tomatoes 1 tablespoon freshly squeezed lemon juice Notifications can be managed in browser preferences. Matteo Messina Denaro died in custody this week after 30 years on the run I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice The Italian Mafia boss who once claimed to have murdered enough people to fill a cemetery has been laid to rest in his hometown in Sicily with only a handful of family members allowed to attend Matteo Messina Denaro, who was arrested in January after three decades on the run, died of cancer in a hospital in central Italy on Monday, taking to the grave the secrets of his mafioso past. The hearse arrived in the southwestern Sicilian town of Castelvetrano after dawn and entered the cemetery by a side gate, skirting residential areas to avoid any public demonstrations of affection or anger. Seven people walked behind the hearse, one carrying a bunch of yellow flowers. Three cars of close relatives also drove in before police closed the entrance to prevent waiting journalists from following. There was no religious service at the funeral. Among those present were Messina Denaro’s daughter, Lorenza Alagna, who he only met following his capture. The mobster’s two sisters and brother were also there. Messina Denaro was found guilty of several crimes, including helping plan the 1992 murders of anti-mafia prosecutors Giovanni Falcone and Paolo Borsellino - killings that shocked Italy and sparked a crackdown on the Sicilian mob. He once claimed to have murdered enough people to fill a cemetery. The 61-year-old was also held responsible for bombings in Rome, Florence and Milan in 1993 that killed 10 people, as well as helping organise the kidnapping of Giuseppe Di Matteo, 12, to dissuade his father from giving evidence against the mafia. The boy was held for two years, then murdered and his body dissolved in acid. The mayor of Castelvetrano, Enzo Alfano, has been highly critical of Messina Denaro, saying he had wrecked the reputation of the town, stunting the local economy. “It will take decades more before we can put an end to ... a sometimes rampant culture of illegality, of impunity, that he and his acolytes and others before them cultivated for too long,” Mr Alfano told reporters earlier this week. Join thought-provoking conversations, follow other Independent readers and see their replies The hearse carrying late mafia boss Matteo Messina Denaro arrives at the cemetery in the Sicilian town of Castelvetrano Ad-FreeLogin Home / By Meal Type / Appetizer Recipes Here are the most popular appetizer dishes on the blog! Just read all the 5-star reviews. We love dip! Not only because they are fast and easy, but also because you can make them ahead, transport them easily and make them so pretty! A delicious snack to have on hand or bring to a party! Here’s a selection of plant-based appetizers to add to your next gathering. Tasty bites everyone will love- not just the vegans! Here are a few of our most popular seafood appetizers. The Ceviche and Aguachile can both be made ahead and transport well. Because who doesn’t love a good bruschetta? Crostini is easy to make and is a classic appetizer to include in your next gathering! Full of flavor, these classic game day appetizers are all crowd pleasing! Whether you are celebrating Thanksgiving, Christmas, New Years Eve or Easter, these holiday appetizers are sure to please! prop styling by Elizabeth Jaime.ArrowJump To RecipePrintLike Beauty and the Beast lush melon and salty cured meat work inexplicably well together Here we’re swapping melon’s go-to companion Add buttery pistachios and briny olives to knock it out of the park or even watermelon—or a combination of a few kinds to keep things interesting All products featured on Bon Appétit are independently selected by our editors when you buy something through the retail links below ChevronMicroplane Grater Arrange melon on a large plate; scatter salami over melon. Top with olives and pistachios. Drizzle oil and lemon juice over. Scatter mint leaves and lemon zest on top. Olives are ancient, harkening back to the Bronze Age. According to the World History Encyclopedia people have cultivated olives for oil in the Middle East since at least 5000 BCE olive cultivation spread to the rest of the Mediterranean and olives have been used for way more than food Did you know that using an olive branch as a symbol of peace dates back to ancient Greece Olives (Olea Europaea) are technically a drupe, or a fruit with a stone (or pit) in the middle. And while there are many fun ways to eat them, we cannot recommend plucking one straight from the tree and popping it into your mouth. Food Fact says that while raw olives aren't toxic they are exceptionally bitter and might leave you with a stomachache From sun-drying to pickling to fermentation different preservation methods are part of what makes various olive cultivars taste unique That said, there are some across-the-board ways to tell if your olives have gone bad If they smell weird or the liquid you're storing them in has gone off you should keep them in a cool place while submerged in their oil or brine Healthline states that kalamata olives are rich in antioxidants the polyphenols oleuropein and hydroxytyrosol These compounds are what make olives taste bitter but it's also why they may help prevent heart disease and combat cancer Kalamata olives are also high in oleic acid a monounsaturated fat connected to lowering bad cholesterol and the risk of heart disease The thing to watch out for when eating kalamata olives is that they are cured in a salt brine so they can have a pretty high sodium content and olives add a Greek flair to a simple weeknight meal Manzanilla olives (also known as manzanillo) are originally from Sevilla, Spain. You'll find them sold as table olives or used for oil. According to an article by UC Davis manzanilla were some of the first olives brought to California Spanish priests planted them wherever they built missions along the California coast Manzanillas have been one of the state's most popular cultivars for more than 50 years The arbequina olive is originally from Spain. According to El Mundo the flavor of the immature olives is similar to that of banana peel or freshly-mowed grass it says ripe arbequinas have hints of fruit puree and vanilla And while the arbequina is not a very big olive Mainly used for its oil, arbequina fruits can also be brined and eaten on their own. El Mundo adds that some oils may be a little spicier depending on the region where the arbequina olive is grown. For example, the Texas A&M Agrilife Extension explains that in their state arbequina olives produce an oil that is sweet with hints of almond Arbequina is the most popularly grown olive in California, so you can count on this cultivar being in most of the olive oils produced in the state. This olive oil is so popular it even has an ice cream flavor While some people have described this frozen treat as bland others have said the oil lends it a buttery texture it is certainly worth trying at least once One store manager went from selling 1,000 pounds in a couple of months to that amount — or more — in one week One explanation for this popularity is how much less bitter (some even describe them as "buttery") castelvetrano olives are when compared to other varieties Castelvetranos don't have to be fermented during the curing process Because these olives are picked before they're ripe and the flesh won't pull away from the pit easily when you bite into them Castelvetranos are excellent as an aperitif since they have a satisfying flavor and bite. You can also try them in your cooking, such as in this calamari with lemon, castelvetrano olives, and bread crumbs recipe The calamari goes well with olives' mildness This cultivar (Olea europaea 'cailletier') has many names, but it's native to the French Riviera and only grows there as the European Union has classified niçoise olive oil made from cailletier cultivars as a product of designated origin These are small olives, and they have little flesh when compared to the size of their pit. With that in mind, they can be a bit pricier than your average olive. According to food brand DeLallo niçoise olives are cured in a sea salt brine and they are bitter with hints of almonds and hazelnuts Though these dark and small olives can be used to make oil, they are probably most famous for their use in salad niçoise, whose assembly has been debated the original salad from Nice was a sandwich filled with anchovies This medium-sized olive is named for its pointy end (pico means "beak" in Spanish). The Olive Oils From Spain describes the green fruit as having a full-body flavor with notes of olive leaf and a subtle bitterness Thassos olives are notable for many reasons, but perhaps the most unique thing about them is, unlike other olives, you can eat them straight from the tree. But to do that, you'd have to travel to the Greek island of Thassos, which is the only place where this variety of the Throumba olive grows. According to Taste Atlas the reason that these olives lose their bitterness while still on the tree is thanks to a fungus called Phoma oleae Perhaps this is why a study by the Agricultural University of Athens found that Thassos olives have more oleuropein than other olives It is a compound that may play a big part in olive oil's antioxidant powers While scientists say they need to do more studies they believe oleuropein could help lower blood pressure Thassos olives are still salt-cured after being picked The lemon in the pistou sauce perfectly complements the citrus undertone in the picholine olive Beldi olives are harvested when very ripe. There are a few different ways to cure these Moroccan olives, but one of the trademarks of a beldi olive is how easily its flesh separates from the pit (partly due to its ripeness). Beldi olives can be sundried, cured in a saltwater brine, or salt-cured dry. They are then usually stored in oil (per Mollie Stones) Dry salt-curing removes some of the olives' moisture and bitterness. The Michelin Guide explains this process as one where producers massage the olives with salt and then let the fruit air dry for a month before placing them in olive oil to soften them and draw out excess salt It (and similar olives) are served at breakfast time throughout the Middle East and North Africa That bitterness means beldi olives pair exceptionally well with slightly sweet foods — try them on pizza where the fattiness of the cheese and the sweetness of the tomato sauce offsets any bitter notes Technically, California ripe olives don't refer to a single cultivar but rather to large green and black olives of either manzanillo or Sevillano trees. They're water-packed, and you can find them in cans and jars all over the United States. Per The California Olive Committee the California ripe traces its history back to the mission olives Olives grew so well in the California climate that growers had more olives than they could use just for oil The Ehmann family began the entire California ripe olive industry because their olives weren't big enough to make oil They learned different curing methods from scientists at UC Berkeley and decided on one that makes the California ripe quite unique The curing process involves a mix of lye and water baths that include air bubbles being pumped into the brine The California Olive Committee says this oxidation is why the olives are black these olives are commonly used as pizza toppings and in Tex-Mex dishes such as seven-layer dip The term "stuffed olives" doesn't refer to a single cultivar or brand. Different olives are used for stuffing, but they're almost always green since unripe olives are sturdier. You can buy them or stuff them yourself. Mental Floss says that in the United States the pimento-stuffed green olive is perhaps the most well-known Pimento peppers are the sweetest peppers out there (they're rated even lower than bell peppers on the Scoville scale). Though they may be popular in the U.S., pimento olives date back to 18th century France, according to USA Today How do those little pepper pieces get into the olive These stuffed olives are a very popular garnish in martinis and as appetizers Tapenade may sound fancy and intimidating, but it's not. It's simply a paste of olives, capers, anchovies, and occasionally tuna. But don't let its simplicity fool you — those ingredients boast bold flavors, and this spread packs a bold punch. Per Chef Clifford A Wright Old recipes for tapenade included far more caper than they do today Modern versions of the dish are much more olive-forward You can buy ready-made tapenade at many price points and in many grocery stores. It's also straightforward to make at home like this vegan tapenade recipe that omits anchovies or capers it is tasty and much more accessible — all you need is pitted olives Blend them up in a food processor and serve with chips or on bread The Franks’ Sicily trips always begin in mid-October and start in the same place: with a trip to Partanna in the heart of the agriculturally rich Trapani province they browse freshly harvested mushrooms in the market in Partanna and then the meal starts,” Castronovo says of some meals in Sicily “Most people can’t make it past the antipasti..." it’s never complete without a visit to the Grecian ruins of Selinunte For the full story, read How "The Franks" Do Sicily. up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world at the San Salvatore Hospital in L’Aquila the Castelvetrano boss known as the last of Cosa Nostra's major bombers and a fugitive for 30 years just a few kilometers from the high-security prison in L’Aquila where he had spent the last eight months of his life succumbing to colon cancer that not only dictated his death but also facilitated his arrest after 30 years on the run A Criminal Life Marked by Massacres and Murders Matteo Messina Denaro also known as "U Siccu" and "Diabolik," was born in Castelvetrano on April 26 he followed in the footsteps of his father becoming one of the most significant leaders of Cosa Nostra His name is associated with tragic events such as the Capaci massacre and the Via D’Amelio bombing Messina Denaro was the organizer and instigator of the 1993 attacks He also orchestrated the kidnapping and murder of the young Giuseppe Di Matteo who was dissolved in acid after 25 months of captivity Despite his involvement in these horrific crimes Messina Denaro managed to evade capture for nearly three decades becoming one of the world's most wanted criminals consisting of family members and loyal associates shielded him until the day of his arrest in Palermo "I could fill a cemetery with the people I've killed," he once said Messina Denaro masterminded a transformation of Cosa Nostra into a more silent and entrepreneurial organization that engaged in large-scale distribution and renewable energies Messina Denaro was transferred to the high-security prison in L’Aquila where he spent the last eight months of his life the boss received medical care within the prison but his condition continued to deteriorate until his death he did not cooperate with justice and refused to repent rejecting the accusations of belonging to Cosa Nostra and denying his involvement in the massacres and murders The State ensured he received the medical care due to every individual facilitated by the boss's health condition His body was returned to Castelvetrano two days after his death At the Castelvetrano cemetery were his sister Giovanna recognized only a few weeks before his death His body was entombed in the family chapel The Network of Facilitators As the figure of Matteo Messina Denaro faded investigations continued to uncover the complicity network that enabled his long-term evasion trials continue for those who assisted him in hiding Some trials have already reached a verdict such as that of his sister Rosalia Messina Denaro The same sentence was imposed on Andrea Bonafede the surveyor from Campobello who lent his identity to the boss Several trials are ongoing for those who might have aided the boss during his evasion a general practitioner from Campobello di Mazara accused of external complicity in mafia association and forgery Tumbarello is charged with issuing numerous medical certificates in the name of "Andrea Bonafede," the false identity used by Messina Denaro for medical treatment Today's hearing will feature the final evidence requests marking the beginning of the trial's final phase The charges against Tumbarello represent just one of many proceedings against those who facilitated Messina Denaro's evasion demonstrating how deep-rooted the protection network around the boss was investigations continue to try to reconstruct the network of facilitators not only from the last period of evasion During searches conducted after his arrest investigators found 122 keys that open various garages and apartments between Mazara del Vallo and Castelvetrano Some of these places might have been used as hideouts by the boss during his evasion Among the more curious findings are letters written by a prisoner which could shed light on further mafia connections and complicity between Cosa Nostra and other criminal organizations Investigations continue to delve into Messina Denaro's past trying to clarify how he managed to remain hidden for so long and who aided him and investigators are determined to uncover the full truth about one of the darkest periods in Sicilian mafia history