The history of the Green Sicilian Olive

By February 17, 2017 News

Olives have been a part of the human diet for thousands of years, long before the canning industry, grocery stores, and martinis came into play. But a few decades ago, your average Australian knew only a few varieties—some were green, some were black, some were pitted, and the best ones were pimento-stuffed…and that was that.

HISTORY

Many myths describe the origin of the olive tree, one of the most famous tells about the dispute for the ownership of Acropolis between Poseidon and Athena (Minerva to the Romans) which ended with Zeus decision to award with the victory the goddness, who buried something in the ground which in time grew into an olive tree.

This turned out to be the most useful gift, granting the Athenians. The History of olive trees is even related to the birth of the major. Western cultures: it begins to be cultivated in the Palestinian-Syrian coast around 6,000 years ago. Since then olive tree is treated and selected to become fundamental for the economy of Mesopotamia, Egypt, Anatolia, Greece and Roman Empire. Under the olive tree is said Apollo was born, who is even affiliated to the Palm and lauren symbology, and his sister Artemis, it is perhaps no a case that the goddess of beauty arises just below the plant of sacred fruits, used early in the Greek world for the body care.

The sacredness of the olive is not just in the mythology, but also the biblical texts, In fact, only the olive tree, from all those included in the Garden of Eden, is the tree of life. This sacredness also returns in the Christian tradition: a dove carrying a twig in its beak, tells Noah about the end of floods, becoming a universal symbol of peace.

  • A superstar olive gaining popularity.
  • Also known as Nocellara de Belice.
  • Natural Castelvetrano olives are pale green in colour.
  • Round, medium-sized fruit.
  • Grown mostly for olive oil, but also table olives.

TASTE & TEXTURE
Boasts a crisp, tender bite with an irresistibly mild, buttery-sweet flavor.

PAIRING IDEAS
Perfect for pairing with other Italian antipasti like dry-cured salumi, sharp Italian cheeses and a crisp Sauvignon Blanc.

IN THE KITCHEN

  • Sicilian Orange & Olive Couscous Salad
  • Roasted Lemon & Herb Chicken Thighs with Castelvetrano Olives
  • Lemony Greek Hummus Topped with Castelvetrano Olives
  • Castelvetrano Olive Tapenade & Fresh Mozzarella Crostini
  • Castelvetrano Olives Warmed with Fresh Herbs & Citrus

DID YOU KNOW…?
Beware of imposter Castelvetrano olives! Consider the shocking green hue of many Castelvetrano olives your warning sign. That electric green dye is not natural and, in fact, illegal. Often it’s not even included on the label. Natural Castelvetrano olives are pale, straw green—nothing neon about them!

We import Antonio Granata Green Sicilian Olives. The Green Sicilian Olives (Castelvetrano olives) are Italy’s most ubiquitous snack olive. Bright green, they’re often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor. Consider serving them with sheep’s milk cheese and a crisp white wine.