Sicilian Castelvetrano Olives
Also known as Nocellara del Belice, these olives are vibrant, meaty and, because they aren’t fermented, really sing their own mild song. Right there, please, on the charcuterie board while I pour us some Sauvignon Blanc. Unless we’re having martinis. Also great chopped in salad or in a pistachio, garlic, lemon and herb tapenade with crusty bread. But sometimes, right out of the jar with the refrigerator door still open.