Olives and Olive Oil

Types of the Olives:

1. Kalamata: Originating from Greece, Kalamata olives are dark purple or black in color and have a rich, fruity flavor. They are often used in Greek salads, tapenades, and Mediterranean dishes.

2. Green Manzanilla: These olives are harvested while still unripe and have a crisp texture and a slightly bitter taste. They are commonly used in Spanish cuisine, especially in dishes like stuffed olives.

3. Black Manzanilla: These olives are the fully ripened version of the green Manzanilla olives. They are larger and have a softer texture with a milder, less bitter flavor. They are often served as table olives or used in cooking.

4. Niçoise: Named after the French city of Nice, Niçoise olives are small, dark black olives with a meaty texture and a mild, slightly salty flavor. They are a key ingredient in the traditional salad Salade Niçoise.

5. Ligurian: Hailing from the Liguria region of Italy, Ligurian olives are small and usually green in color. They are brine-cured and have a delicate, fruity flavor. They are commonly used in pesto sauces and in regional dishes.

6. Cerignola: These large, meaty olives come from the town of Cerignola in Italy. They can be either green or black, and they have a mild, buttery taste. Cerignola olives are often enjoyed as table olives.

7. Picholine: Originating from France, Picholine olives are small, green olives with a firm texture and a tangy, slightly nutty flavor. They are often used in cooking, particularly in olive tapenades and marinades.

8. Gordal: Gordal olives, also known as Queen olives, are large, green olives from Spain. They have a firm, crisp texture and a mild, buttery flavor. Gordal olives are often stuffed with ingredients like peppers or cheese

Olives are the fruits of the olive tree (Olea europaea) and have been cultivated and consumed for thousands of years. They are a staple in Mediterranean cuisine and are enjoyed worldwide for their unique flavor and culinary versatility.

Here's some information about olives:

Varieties:

• There are numerous olive varieties, each with its own characteristics. The color, size, and taste of olives can vary depending on the variety and the ripeness at which they are harvested.

  Cultivation

• Olive trees thrive in Mediterranean climates with mild winters and hot, dry summers. They are typically grown in countries such as Spain, Italy, Greece, Turkey, and Tunisia. Olive trees are hardy and can live for hundreds of years, with some ancient trees estimated to be over a thousand years old.

Harvesting:

• Olives are harvested when they reach the desired stage of ripeness, which can vary depending on the intended use of the olives. Green olives are harvested before they fully ripen and turn black, while black olives are left on the tree to mature. The harvesting methods include handpicking or using mechanical tools to shake the tree and collect the fallen fruits.

  Processing:

• Olives are naturally bitter due to a compound called oleuropein. To make them palatable, olives undergo various processing methods, including curing, fermenting, or brining. Curing methods involve soaking olives in water, salt, or brine solutions, and sometimes using alkaline substances to remove the bitterness. This process can take several weeks or months, depending on the desired flavor.

  Culinary Uses:

  Olives are used in a wide range of culinary applications. They can be enjoyed as table olives, added to salads, pasta dishes, pizzas, and sandwiches, or used in various Mediterranean recipes. Olives are also commonly used to make olive oil, a staple ingredient in cooking and salad dressings.

• Nutritional Value:

  Olives are a good source of healthy monounsaturated fats and contain essential vitamins and minerals such as vitamin E, iron, and calcium. However, they are also high in sodium, so it's important to consume them in moderation.

• Health Benefits:

  Olives and olive oil are known for their potential health benefits. They are rich in antioxidants, which help protect the body against oxidative stress. The monounsaturated fats in olives are associated with heart health and may help lower the risk of certain chronic diseases.

• Symbolism:

  Olives have cultural and symbolic significance. They have been associated with peace, prosperity, and longevity in various ancient civilizations. Olive branches, in particular, have been used as a symbol of peace and are depicted on flags, emblems, and medals.

Main types of Olive oil:

1. Extra Virgin Olive Oil (EVOO): This is the highest quality and most flavorful olive oil. It is produced by cold-pressing olives without the use of chemicals or high heat. Extra virgin olive oil has low acidity (typically below 0.8%) and a fruity, peppery taste. It is ideal for use in salads, dressings, and drizzling over finished dishes.

2. Virgin Olive Oil: This type of olive oil is also produced by cold-pressing olives, but it has slightly higher acidity (up to 2%). Virgin olive oil has a milder flavor compared to extra virgin olive oil and is suitable for general cooking purposes.

3. Pure Olive Oil: This is a blend of refined olive oil and virgin olive oil. It undergoes some processing, such as filtering and refining, to remove impurities and improve the flavor. Pure olive oil has a milder taste and can be used for cooking, frying, and baking.

4. Light Olive Oil: Contrary to what the name suggests, "light" olive oil does not refer to its calorie content or fat content. It actually means the oil has a lighter flavor and color due to a higher refinement process. It is a blend of refined olive oil and a small percentage of virgin olive oil. Light olive oil is suitable for cooking methods that require higher temperatures.

5. Extra Light Olive Oil: Similar to light olive oil, extra light olive oil is also highly refined and has a very mild flavor. It is often used in baking, frying, and sautéing where a neutral taste is desired.

It's important to note that extra virgin olive oil is generally considered the highest quality and most desirable due to its superior taste and health benefits. When choosing an olive oil, look for reputable brands, check the production method, and pay attention to the labeling to ensure you're getting the quality you desire.

Olives Recipes:

1. Mediterranean Greek Salad:

   • Ingredients: Cherry tomatoes, cucumbers, red onion, Kalamata olives, feta cheese, olive oil, lemon juice, salt, and pepper.

   • Instructions: Chop the tomatoes, cucumbers, and red onion. Combine them in a bowl with Kalamata olives and crumbled feta cheese. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Serve chilled.

2. Olive Tapenade:

   • Ingredients: Black olives, capers, garlic cloves, anchovy fillets (optional), fresh lemon juice, extra virgin olive oil, and black pepper.

   • Instructions: In a food processor, blend black olives, capers, garlic cloves, and anchovy fillets until finely chopped. Add lemon juice and a drizzle of olive oil while pulsing. Season with black pepper to taste. Transfer the tapenade to a serving dish and serve with toasted bread or crackers.

3. Chicken Piccata:

   • Ingredients: Chicken breasts, all-purpose flour, salt, black pepper, butter, olive oil, garlic, chicken broth, lemon juice, capers, and parsley.

   • Instructions: Pound chicken breasts to an even thickness. Season them with salt and pepper, then dredge in flour. In a skillet, melt butter with olive oil over medium heat. Cook the chicken breasts until golden brown on both sides. Remove the chicken from the skillet and set aside. In the same skillet, add garlic, chicken broth, lemon juice, and capers. Cook until the sauce thickens slightly. Return the chicken to the skillet and cook for a few more minutes. Sprinkle with chopped parsley and serve.

4. Olive and Sundried Tomato Pasta:

   • Ingredients: Pasta of your choice, olive oil, garlic, Kalamata olives, sundried tomatoes, red pepper flakes (optional), grated Parmesan cheese, salt, and pepper.

   • Instructions: Cook the pasta according to package instructions. In a large skillet, heat olive oil and sauté minced garlic until fragrant. Add Kalamata olives, sliced sundried tomatoes, and red pepper flakes (if desired). Cook for a few minutes. Drain the cooked pasta and add it to the skillet, tossing to coat with the olive mixture. Season with salt and pepper. Serve with grated Parmesan cheese on top.

And the recommended: Chicken with Olives and Tomatoes:

• Ingredients: Chicken thighs (bone-in and skin-on), cherry tomatoes, Kalamata olives, garlic cloves, fresh thyme, extra virgin olive oil, salt, and pepper.

• Instructions: Preheat the oven to 400°F (200°C). Season the chicken thighs with salt and pepper.

• Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until browned. Flip the chicken thighs and add cherry tomatoes, Kalamata olives, garlic cloves, and fresh thyme to the skillet.

• Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the tomatoes have burst.

• Serve the chicken with the roasted tomatoes, olives, and pan juices grated Parmesan cheese on top.

Share us your suggestions, recipes or comments: