Castelvetrano olives are born in the province of Trapani, in a green strip of land a few kilometers from the sea, where the temples of Selinunte have protected them for more than 2600 years. These olives are harvested from the end of September before they are ripe, that is when the pulp is crunchy and the fruits have a bright green color. With a rounded shape and firm pulp, Castelvetrano olives are characterized by having a sweet taste with a slight sapidity.
First, rinse the legumes thoroughly. Soak the zolfino beans for at least 12 hours.
Fill a saucepan with water and various flavours (celery, carrots and onion) and salt slightly. Boil the legumes, once they have reached the desired cooking, pour everything into a shallow dish.
Sprinkle a little pepper, add a drizzle of olive oil and garnish with the olives
