I recently bought a jar of Castelvetrano Olives from Costco. These Italian olives are from Sicily and grown in a small town near – yep you guessed it – Castelvetrano.  I had never had these olives before, but I was drawn to their intensely green color and had to give them a try.  Not knowing what to expect from these little beauties, I was surprised to find that they were a little sweet along with the salty.  I’m certainly glad I gave them a try – they are remarkably good. 

I recently added a few Castelvetrano Olives olives to a simple Arugula Salad made with crushed toasted hazelnuts, crasisins, a little parmigiano reggiano, and some evoo with a touch of fresh lemon juice – it was so good!

Arugula, hazelnuts, and Castelvetrano Olive Salad

In addition to making a great addition to this arugula salad, Castelvetrano Olives make a great addition to any antipasto platter.  They pair very nicely with parmesan cheese, fresh mozzarella, nuts, salami, and fruits. We enjoyed them on #gameday this past weekend. 

 Castelvetrano Olives antipasto platter

Try this arugula salad with Castelvetrano Olives at your next family gathering.  Happy Cooking (or eating in this case :)!

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Arugula Salad with Hazelnuts, craisins, and Castelvetrano Olives Yum
Arugula salad mixed with a some crushed toasted hazelnuts, craisins, grated parmesan cheese, castelvetrano olives, and some olive oil with fresh lemon juice.
Arugula Salad with Hazelnuts, craisins, and Castelvetrano Olives
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Recipes Salads
Servings
Ingredients
  • 5 oz package of baby Arugula
  • 1/4 cup of craisins
  • 1/4 cup of toasted hazelnuts - to be crushed
  • 1/4 cup of castelvetrano olives or other green olive
  • 2-3 tablespoons of extra virgin olive oil
  • Juice from 1 lemon
  • 2 tablespoons of grated parmesan cheese
  • Ground Black Pepper to Taste
Recipes Salads
Servings
Ingredients
  • 5 oz package of baby Arugula
  • 1/4 cup of craisins
  • 1/4 cup of toasted hazelnuts - to be crushed
  • 1/4 cup of castelvetrano olives or other green olive
  • 2-3 tablespoons of extra virgin olive oil
  • Juice from 1 lemon
  • 2 tablespoons of grated parmesan cheese
  • Ground Black Pepper to Taste
Arugula Salad with Hazelnuts, craisins, and Castelvetrano Olives
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Rating: 0
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Instructions
  1. Wash and dry arugula. Crush toasted hazelnuts in a self sealing bag and set aside.
  2. Place arugula in a salad bowl and add the olives, craisins, and toasted hazlenuts. Season with ground black pepper, grated parmesan and then drizzle over the olive oil and lemon juice right before serving.