The olives of Castelvetrano are born in the province of Trapani (Sicily), 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. The harvest of these olives takes place 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, fresh Castelvetrano olives are characterized by a sweet taste and a light sapidity.
Pork Loin with Castelvetrano Olives
Season the pork loin with salt and pepper and brown in a frying pan, cook in the oven for 25-30 mins about 170°.
Cut the tomatoes in half and season with oil, salt and oregano. Bake the tomatoes and onions in the oven at 130° for 30-40 minutes.
With the help of a sharp knife cut the loin, place it on a serving plate and garnish it all with olives, onion and tomatoes.