Olives are considered one of the healthiest snacks, and there are various varieties of them. Castelvetrano olives are the most popular when it comes down to the production and preparation of olive oil but are also consumed as table olives. These olives make a great addition to martinis, and you can also serve them with bread and feta cheese to make an appetizer. These olives have a bright green color and a meaty yet crispy texture. Castelvetrano olives are sweet and slightly salty and feel very buttery. On the contrary, if you cannot find these olives, there are some substitutes that you can try!
Castelvetrano Olive Substitutes
- Picholine Olives
These olives are native to France and are readily available all around the globe as they can be easily grown in different parts of the world. These olives can be used in replacement of Castelvetrano olives and have a crispy texture. In addition, it has a mild fruity flavor, and there are salty undertones as well. In fact, these olives have a buttery and nutty flavor, which is why you can use the 1:1 substitution.
- Manzanilla Olives
These olives are cultivated in Spain, but they are readily available in grocery stores around the globe. These olives have a perfect texture and a crispy feel. These olives have a slightly nutty, bitter, and salty flavor, which makes them a great addition to savory recipes. Since these olives are bitterer as compared to Castelvetrano olives, they are usually filled with pimentos to overcome the bitter flavor. For the same reason, you should use fewer of these olives.
- Gaeta Olives
These are Italian olives and have similar characteristics to Castelvetrano olives. These olives are cured for a longer time period, which results in a saltier flavor. It has a purple appearance and meaty texture, which feels great in the mouth. In addition, it has a tarty undertone, which is pretty unique, and it wouldn’t be wrong to say that it has earned it the title of queen of olives. These olives can be added to salads but make a great addition to tables as appetizers. Not to forget, it can be used as a topping as well.
- Caper
To be honest, it cannot be called an olive, but it’s one of the most popular Mediterranean ingredients that add great flavor to recipes. In particular, it has a salty, lemony, and olive-like flavor. On the other hand, if you are following a low-sodium diet, you can opt for pickled capers as the fresh capers will be too salty for you. When harvested, the capers have a bitter flavor, but the pickling process creates an earthy tone but can be rinsed off. As a result, it can be used as a garnish for recipes.
- Cerignola Olives
These olives are native to Italy and have a green appearance. These olives are harvested from the Puglia region’s Cerignola. These olives have a crispy texture as well as a buttery mouthfeel. The best thing about these olives is that they are huge, which makes them suitable for stuffing. In particular, these olives taste amazing when stuffed with anchovies, capers, cheese, and garlic.
- Nyon Olive
These olives belong to France, and they are known for their black appearance. These olives have a slightly bitter flavor, and it is commonly available in brined or cured form. For this purpose, the olives are dry-cured and aged in brine, which results in a meaty and plump texture. There are bitter undertones, and it has an aromatic flavor. On top of everything, these olives taste delicious when dressed with provencal olive oil, but we recommend adding a bit of thyme and rosemary.
- Niçoise Olives
These are France-originated olives and have a black color. When it comes down to the flavor, it’s surely assertive but isn’t overpowering at all. It is a common addition to tapenade, but you can snack on them individually as well. In addition, these olives have an herby aroma and have licorice notes as well.
- Liguria Olive
These are black and green olives that belong to Italy and have a very rich flavor. These olives have a small size, but they have a strong flavor. In most cases, these olives are cured with thyme, bay leaves, and rosemary, which results in an aromatic flavor.