If you're partial to an olive then you need to try our plump, green ones from Castelvetrano.
They're grown in the Belice Valley, Western Sicily, around the town of Castelvetrano which, due to its fertile soil and agreeable climate, is regarded as one of the best areas to cultivate olives.
Castelvetranos are harvested young and cured in lightly salted brine, which accounts for their bright green colour and meaty texture. With a nuanced flavour - a bit salty, a bit sweet - they appeal to olive aficionados and those less keen on the stronger, brinier varieties.
They go perfectly with a glass of wine while you're debating what to have for dinner. Give them a go the next time you're in for a visit.