Outdoor tables in Greenwich Village are seeing more bowls of olives alongside glasses of cold vermouth this week. Castelvetrano and Kalamata varieties are appearing in mezze plates at Turkish restaurants near Astor Place, while Spanish manzanillas show up in Monday night martinis at Midtown hotel bars. Chefs say the seasonal heat calls for lighter snacks—salty, briny, and easy to share.
At a recent Friday lunch at Café Mogador in the East Village, Castelvetrano olives arrived with lemon and a dusting of chili. The bright green Sicilian variety continues to draw interest for its mild, buttery flavor. A server at the bar said customers have been asking about the difference between those and the darker, tangier Kalamatas from Greece. "People want to know if they're right for cocktails or better for eating straight."
Manzanillas, a small green Spanish olive, are in demand for both martinis and as a garnish for tapas. Bartenders at Hotel Chelsea reported a slight uptick in requests for the classic olive garnish during after-work hours this week. Some locals are also picking up containers of mixed Mediterranean olives at Union Square Greenmarket on Saturday mornings, citing plans for rooftop gatherings.
While jarred olives remain a staple in home pantries, several specialty markets in Brooklyn report steady sales of fresh, brined varieties. At Sahadi’s on Atlantic Avenue, staff said Castelvetrano and Picholine olives are among the first to sell out on hot days when customers plan picnics in nearby parks. The current selection reflects a seasonal preference for milder, less cured options that pair well with chilled white wine.
For now, olives are filling out summer spreads across the city, whether for casual snacking or a garnish at the bar. Prices for imported varieties remain steady, with most shops offering a mix-and-match option around $10 per pound.