Olives - an Ancient Staple, a Modern Delight
There are over a hundred
varieties of olives and that’s not counting the wide
assortment of prepared olives: spiced, sliced, stuffed with
pimiento, lemon, etc. Did you know that green and black olives are
not different varieties? Green olives are simply unripe olives and
the black are ripe olives
There are over a hundred varieties of olives and that’s not counting the wide assortment of prepared olives: spiced, sliced, stuffed with pimiento, lemon, etc. Did you know that green and black olives are not different varieties? Green olives are simply unripe olives and the black are ripe olives.
Olives are becoming ever more popular with supermarkets offering a wider range of varieties. Cooking with olives comes naturally. Think of pasta, pizzas, pesto and other sauces, salads, sandwiches, etc. With cocktails, olives are an irresistible temptation…
A Provençal delight, tapenade is an olive paste or dip. Mince your favourite olives (the classic recipe calls for black olives) and add anchovies, garlic, capers, olive oil, lemon juice, seasonings, lemon or orange peel, etc. It’s delicious on toast and crackers, as a stuffing for cherry tomatoes and mushrooms, tossed with pasta, or as a basting paste for fish and fowl.
Olives are a healthy indulgence. Two cured green olives (5/8” x 7/8”), canned or bottled, have only 8 calories and 0.9 g of fat. The fat content of olive oil is obviously higher! But the fat in olives and olive oil is made up mainly of heart-healthy monounsaturated fatty acids
- Halibut with Olives
- Italian Bocconcini Salad
- Linguini alla puttanesca
- Tuna Baguette
- Vegetarian Pizza