I’m a longtime olive fan. I owe my appreciation of the briny orbs to many things, but mostly the chain restaurants I frequented during my childhood (Subway and Pizza Hut, I’m looking at you both). My family, avid South Indian vegetarians, as many NRI-immigrant families are, had one motto: “Free veggies = unlimited joy.”
We’d pile six-inch sandwiches and personal pan pizzas with as many vegetable toppings as could fit — especially olives. Decades later I discovered what I called the “gourmet” olive and, boy, have the ones from Frankies 457 (pitted, of course) changed me for good.
What’s So Great About Frankies 457 Pitted Castelvetrano Olives?
Castelvetrano olives are, in one word, luxurious. The ones from Frankies 457 (whose sister brand, Partanna, makes the same robust extra-virgin olive oil featured in the latest season of The Bear), are some of the best I’ve ever tasted. Sourced from a family owned farm in Sicily, they are silky-smooth, satiating, and simply delicious. The suggested serving size of three olives feels like just enough, and yet it’s hard to not reach for a fourth … or fifth … when snacking alongside a glass of a crisp white or a deep red.
They’re not marred by a bushel of herbs or glugs of oil, either. No, these olives reside in their own brine, and they’re perfect that way.
What’s the Best Way to Use Frankies 457 Pitted Castelvetrano Olives?
By now, I’m sure you understand — these are not the olives you throw on a pizza or even toss in an antipasto salad. No, no, no. These olives are to be respected. Spotlighted, even.
The best way to do that, in my humble opinion, is to eat them from the jar (or a bowl, if that’s your thing). How else can you do full justice to the beautifully rich, luscious interior that lies beneath the thin skin?
If you feel the need to introduce them to an equally luxe friend — a charcuterie board filled with your favorite wedges and wheels (and maybe even a shaved meat) is the perfect home for these delicacies.
Now, if you’d like to incorporate them into a recipe, might I suggest a pesto? They’re unbelievably soft, so there’s no reason to really blend — a mortar and pestle might even work here! Given their salinity and richness, you can go easy on the olive oil and Parm. Remember that a little goes a long way.
What are your favorite “gourmet” groceries? Tell us about it in the comments.
