Castelvetrano olives, which hail from the Valle del Belice region in Sicily, Italy's southernmost part, are harvested young and not cured. Instead, they are washed in a lye and water solution for a few weeks to eliminate their bitter taste. This gives them a mild buttery flavour, a crunchy texture, and a sharp bite that both olive connoisseurs and newcomers to the olive will enjoy.

• Those olives are prepared through the Castelvetrano method (named after the Sicilian town that developed it). This natural process retains its vivid, lush green colour and firmness.
• It contains antioxidants and fat-soluble vitamin E, making it a nutritious snack.
• Whether a snack or an appetiser, these olives can be used in various dishes and are a common ingredient in Mediterranean cuisine.