My New Food Obsession: Olives
As I’ve gotten older, there are certain foods/drinks that I’ve learned to love. I was an extremely picky child, and I wouldn’t come near anything with meat or anything green. I’m a million times better now, and I’ll even try new foods. One food that I avoided like the plague as a kid was the olive. I’m not sure what it was that put me off about it, but I think it had something to do with the pit. Maybe I thought I’d swallow it or something? Keep reading for more!
Anyway, I was one of the only people in my extended family that didn’t eat olives. As a Greek-American, there are three things you need to eat: meat, feta and olives. I had two strikes against me as a kid. I’m not sure when it was that I first tried olives; it might have been in my mom’s amazing pasta salad. Either way, I know love the little guys. Be it, green or black, pitted or stuffed, I’ll eat any type of olive you put in front of me!
I don’t know much about the different varieties of olives though. That’s what Chew on That is for. I can do tons of research on my favorite foods and share what I find with you!
What’s the difference between black and green olives? Green olives are unripe and black olives are fully ripe.
How are olives pickled? There are five different methods: oil-cured, water-cured, brine-cured, dry-cured, and lye-cured.
Gaeta: Small, black Italian olives are either dry-cured or brine-cured. They have a nutty flavor.
Kalamata: Greek black olives that are very popular. They taste salty, but have lots of flavor.
Liguria: Small Italian black olives are brine-cured. It’s after-taste has been described as nutty, almost like an almond.
Lugano: Salty Italian brown/black olives. They are rich and salty.
Manzanilla: Green Spanish olives that are often pitted and stuffed with pimento or garlic. They are also used in martinis.
Niçoise: A small, purple-black and sour olive that can be found in the popular Niçoise salad. These olives are chewy and packed with flavor.
Picholine: Green, oval olives that are brine-cured. They are usually marinated with coriander and other herbs. It’s used in cocktails.
Ponentine: Mild Italian black olives that are brine-cured. They are usually packed with vinegar oil and have a nutty flavor.
Sevillano: Large, green, brine-cured Italian olive. They are crisp and salty.
Ways to Use Olives
Olive Spread – A delicious spread that is actually quite good for you.
Olive-Stuffed Bread – Love olives? Try this simple bread recipe that’s bursting with flavor!
Olive and Sun-Dried Tomato Calzone – This yummy folded pizza dish is filled with delicious Mediterranean flavors!
Olive and Fennel Salad – This is a fabulous side salad. Serve it with pork tenderloin.
Olive Bites – Easy party appetizer sure to please.
Green Olives Stuffed With Black Truffles – This is a fabulous tapas appetizer for an elegant cocktail party.
Tangy Olive Salsa – Serve this unique salsa with pita bread or tortilla chips.
Three Olive Pate – Forget the expensive stuff, and try this super healthy olive-spread.
Tags: black olives, brine-cured, dry-cured, french olives, gaeta, greek olives, green olives, italian olives, kalamata, liguria, lugano, lye-cured, manzanilla, nicoise, oil-cured, olive, olive recipes, picholine, ponentine, ripe olives, sevillano, water-cured