Olive

The olive is one of the oldest cultivated fruits. It comes from the olive tree which is an exceptionally long-living plant that has become recognized the world over as a symbol of peace and wisdom. It is said that the olive originated on the isle of Crete some 5,000 years ago.

• Characteristics
• Recipe ideas
• Culinary tips and advice
• Availability
• Nutritional value
• Storage life

There are hundreds of different types of olives, not to mention the many ways and methods used to process the fruit. Olives are available in brine, dried, spiced, sliced, stuffed with pimento, almonds, garlic’..

An essential ingredient in Middle Eastern and Mediterranean cooking, the olives increasing popularity shows no sign of diminishing. Supermarkets are offering more and more different varieties of olives and the popularity of the Cretan diet certainly plays a big role in this on-going interest.

Olives are excellent with pasta, sauces, pizza, slow-cooked dishes, salads and sandwiches. They are the main ingredient in delicious tapenades, a delicious and versatile purée of olives. They are also pleasant to munch at cocktail time.

A quick tapenade

• Finely chop the olives of your choice and add anchovies, garlic, olive oil, lemon juice, and capers.
• This tasty combination is excellent on grilled toast or crackers, with hard-boiled eggs, or stuffed in cherry tomatoes or mushrooms.
• It can also be served with pasta, fowl, fish and grilled meats.

Olive Oil Profile

• The term ­­virgin or extra virgin olive oil means oil that has been through its first cold pressing and contains 3% or 1% acidity respectively.
• The lower the acidity, the better the quality of the oil which makes for a more distinct flavour and fragrance.
• First cold pressing refers to oil obtained during the mechanical process at the first pressing. The fewer times the olive is pressed, the higher the nutritional value.
• A 100% pure oil simply means that it is one type of oil, not a blend, and that is has no additives.
• Finally, the terms light and extra light refer to the taste and colour of the oil.Olive oil is different from other vegetable oils because of its high monounsaturated fat content (76%) which lowers bad cholesterol (LDL) and increases good cholesterol (HDL)

Mamma mia ! Extra virgin oil is Irresistible!
Your METRO grocer offers you a world of flavours with three delicious new first cold-pressed virgin olive oils; the Robusto, the Mezzo and the Delicato.

Imported directly from Italy, each of these oils was selected to blend in different dishes. The Robusto is ideal in salads, with vegetables, meats and sauces, while the milder tasting Mezzo is excellent with cold cuts, salads, tapenades and bruschetta. The delicate flavours of seafood, chicken or vegetable dishes are heightened by adding Delicato, a subtle pleasure for the palate.

The  goodness of olive oil
Don’t hesitate to add a small amount of olive oil to your cooking because it is all natural, delicious and very healthy. It has been proven that people who include olive oil in their diet have fewer heart problems, lower cholesterol levels and stronger bones. Olive oil also helps in the prevention of breast and bowel cancers, diabetes, and can increase life expectancy. It is recommended for pregnant women because it contains vitamin E which is important for the development of the baby's brain and nervous system.

Different varieties of olive oil are available year-round in the produce section of your local METRO supermarket.

Olives offer more health benefits than previously thought. Two black marinated olives contain only eight calories and 0.9 g of lipids. Oil, of course, has higher fat levels.

The olive contains monounsaturated fat, a good element, well-known for its beneficial effects on the cardio-vascular system. Olive oil is filled with anti-oxidants and contains vitamins E and A.

Olives can be stored for up to one year in a sealed container. Dried olives do not last as long and should be placed in the refrigerator after opening.

A good quality olive oil should be light, flavourful and should not leave an aftertaste. A brilliant, clear olive oil is a sign of freshness. A cloudy olive oil means it has oxidized. To avoid deterioration, keep your oils in a dark place but not in the refrigerator where they will thicken.