Roland Foods Castelvetrano Whole Pitted Olives: Imported Specialty Food, 2 Lb 13.9 Oz Can

MVC: Castelvetrano olives have just the right amount of salt, are crispy and yet buttery and are absolutely delicious. Flavor e color (bright green) quite different from any other “green” olive I have ever tasted. So, it became my favorite olives since the first time and I always have it on my fridge. Unfortunately this brand did not hit the mark. I am not sure if it is the region, the quality of the olives, the cure process, but I was quite disappointed when I opened the can. Although some of the olives do have the distinct color characteristics of castelvetrano, a bunch of others have different hues and tastes. It looks like a mix of green olives.. Also the brine liquid it quite salty ( when compared to other castelvetranos brands I know).
Anyway, of course it won’t go to waste, but I don’t believe I’ll be ordering this brand again.

United States on Sep 10, 2023

Melissa P.: Best castelvetrano olives!

United States on Aug 16, 2023

C.F.V.: We love these green olives
CFV

United States on May 10, 2023

Peter B: Our first purchase was the Roland whole Castelvetrano olives. Those are a great value and the flavor is wonderful. Decided to give these a try as they are easier to include in a salad. No where near the flavor. They are still good but not great.Will order the whole olives from now on.

United States on Mar 26, 2023

Starbuck: I discovered the great taste and texture of Castelvetrano olives this year, and have incorporated them into my recipe for Rosemary/Olive french bread. That they are pitted saves me a lot of trouble as two cups of pitted olives takes a while to prepare. These olives are not too salty and not too soft. The taste is fantastic with a smooth buttery finish to them. Here is a recipe:

3 1/4 cups water at 80 to 90 degrees
2 tbsp extra virgin olive oil
3 1/2 tsp. sea salt
2 tsp honey ( I used buckwheat honey here)
25 oz white bread flour (5 cups)
5 oz whole wheat flour (1 cup)
5 oz barley flour (1 cup)
2/3 cups rye flour
3 tsp vital wheat gluten (optional but it helps improve the finished texture and the rising)
4 1/2 tsp. active dry yeast.

2 cups (pitted halved and patted dry before measuring) ~ Castlevetrano or Kalamata olives folded and kneaded in before the last rise.

Power mix with a stand mixer on low setting for 12 minutes using a dough hook attachment, or hand knead for 15 minutes.

Set oven to 95 to 100 degrees or use bread proofing setting if available.

Cover with a cloth and let rise in the proofing oven, or a warm...

United States on Dec 26, 2013