Looking forward to making the chicken dish that is one of the finalists in the citrus and olive contest. The recipe calls for green olives. What kind

Just saw that my last sentence was cut-off. Sorry about that. I really like Castelvetranos, but wasn't sure how they would work. Thanks for the suggestions.

Picholines would be a good choice or also big old Castelvetranos.

If the recipe weren't thinking it was Spanish, I'd suggest Picholines or Lucques. Since I think it isn't TOTALLY Spanish, that's still what I'd probably go with. I think they're great, better than the Spanish options.