The Castelvetrano has quickly become one of the world’s most sought-after varietals. Native to Sicily, these olives are cured without fermentation and kept refrigerated, a key step that locks in its bright, emerald-green color and sweet, mild flavor.
- Sauvignon Blanc
- Dry Stout
Create an “olive in a blanket” but stuffing the Castelvetrano with Mozzarella and wrapping in puff pastry before baking.