Olive Crazy: All About Olives and Olive Oil
Apr 222011

If you’d like to read the information about the Cerignola and Castelvetrano olives in the photos above, click on the picture and you can view the whole description.

Two days ago Olive Crazy wrote an article about the Bella di Cerignola Olives bought at my local Kroger. I went back today to get some more and sample other olivey-good treats when uh-oh I noticed I had mixed up the little description signs and the corresponding olives. I quickly begged for assistance from Joshua and Nicole who were diligently cutting and wrapping some lovely cheeses behind the olive bar.

I told them about Olive Crazy and about my personal mission to enlighten and entertain about all things olive. They were genuinely interested. I then confessed my huge faux pas, confusing the Castelvetrano and Cerignola olives with each other. They explained that I made a common mistake – oh good – common is better than extraordinary. Right?

The Castelvetrano olives are the bright green olives, which is their natural hue. They are primarily from the town of Castelvetrano in the Sicilian provence of Trapani. They are  from the variety Nocellara del Belice and have a sweet taste you can detect through the salty brine used to cure the olives.

The Cerignolas are huge and have a nice, denseness about them. They are meaty and nutty. They aren’t cured in as much brine so are less salty. They also are more oily than the Castelvetranos, but are delicious non-the-less.

In my conversation with Joshua and Nicole, I found out that the section of Kroger they work in is actually part of Murray’s of New York City. Murray’s also has shops in Kroger stores in Cincinnati, Houston, and Atlanta – lucky me. They told me that their buyer who works out of the Ansley Mall Kroger where I go for my olive fixes makes sure that she purchases directly from reputable distributors and they can actually trace their cheeses and olives straight back to the producer or tree if necessary. They pride themselves on excellent quality cheeses and specialty foods, like olives.

Even though I learned how wrong I was about the Cerignola and Castelvetrano olives, I was very happy to know that Murray’s greatly values the quality of the products they sell, and if you’ve read any of my other articles you know that is a big deal to me.

But before I left the good folks at Murray’s in the Ansley Mall Kroger I tossed a morsel of Bleu d’Auvergne cheese in my shopping cart. I can’t wait to try it.

May the sun shine through your branches.


  One Response to “Olive Crazy Gets “Told” About Cerignola Olives”

Comments (1)
  1. They are ‘green’ olives and therefore I love them…I can second Mrs. Olivecrazy’s opinion they are delicious. Of course I didn’t get to try the cheese with them.

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