Olive trees are an ancient Mediterranean crop, grown and harvested for thousands of years. Most olive trees are hundreds of years old and still bear delicious fruit! All About the Best Olives. An Introduction to Olives.
History of the Olive Tree. The Basics of Olives. Shop: Calamata Olives. Shop: Castelvetrano Olives. Shop: Garlic Stuffed Olives. Shop: Blue Cheese Stuffed Olives. Olive Encyclopedia. Calamata Olives. Oil-Cured Olives. Castelvetrano Olives. California Sevillano Olives.
Bella di Cerignola Olives. Black Greek Olives. Coquillo Olives. Halkidiki Olives. Nowadays the Barnea is grown in Argentina and Australia too. Grown mostly for its mild, fruity oil. Gaeta olives come from Italy. Black Gaetas are salt-cured, which gives them a wrinkled texture.
Brine-cured Gaetas are smooth and dark violet color. After curing, Gaetas are stored in olive oil. Leccino olive tree , drought tolerant. Mission olives are the only American variety recognized by the International Olive Council. Tradition has it that Franciscan missionaries from Spain brought the trees to California in the late s. The fruit is small, harvested while green, and considered an endangered heritage variety by the Slow Food movement.
Make your own tasty marinade, no matter what olives you have at home. Sterilize a one-gallon bucket — wash it with very hot water and soap, rinse extremely well, then use a Campden tablet rinse as per instructions.
Also clean and sterilize a strainer and a long-handled spoon. No wooden spoons! You can sterilize the strainer and spoon in the bucket at the same time.
You must be logged in to post a comment. Home About Contact Us Search for:. What's more, pitted olives soften and take on the flavor of the brine they're sitting in. Or, as our own Matt Duckor so bluntly puts it : "They become a deflated, literal shell of their former selves. Think about how you plan on cooking or serving them.
Martinis for 20? Pitted makes sense. On a cheese board for two? Intact all the way. There are hundreds of olive varietals. Small, firm Spanish Manzanillas are commonly used to make generically labeled "green olives" and branded California Ripe Olives.
Here's a rundown of other popular types and some worth seeking out. Small, nutty-flavored, and light purplish-brown in color. These are often used for olive oil.
Purple-black and almond-shaped, these salty beauties are a classic cooking olive and non-negotiable in Greek salad. Picked young, these stay a sprightly, Granny Smith—apple green and taste buttery and mild. These can be green or black and have firm flesh that likes to stick to the large pit. Good for stuffing due to their large size. They taste about as close as you can get to olives fresh off the tree, so they are usually the variety I first offer to non-olive-loving friends to convert them.
You can also find freshly packed Castelvetranos on Amazon. Cerignola olives are very large olives, and are also available in cured red or black varieties. A popular table olive, the Cerignola has a very mild, unobtrusive flavor as it is usually packed in a weak brine. You can find them here and here. Picholine olives are small green olives from the South of France that are normally packed in brine but are not allowed to ferment, resulting in a firm texture and bright green color.
Kalamata olives , which are really more purple than black, are a firm, medium-sized Greek olive. Slightly saltier than most green olives, the Kalamata is a soft, briny olive that is best whole rather than pitted, as it tends to retain its almond-shaped form and some of its firmness this way.
As they are often preserved with wine or vinegar, Kalamatas usually have a bold, strong taste. Moroccan olives , or oil-cured olives, are small dark olives that have been cured in—you guessed it—oil, resulting in their wrinkled and oily surface.
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