2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Olives are a favorite product of many of us. There is a variety of species, varieties and origins. We can combine them with different foods and add them to favorite dishes.
Olives are grown in different places around the world, but the most traditional places are Spain and Italy and of course our neighbor Greece, and as the most non-traditional country we can mention Switzerland.
As for the types of olives, the easiest and most common way to divide them is into black and green. Black olives are more preferred and have a lighter taste, while greens are more bitter and hard. Most often in large stores we find green olives sold pitted, and in its place there are peppers, onions, almonds, capers and more.
We can enjoy a variety of flavors and combinations. In addition, we can distinguish them by their fat content, as blacks are much more oily.
Interestingly, canned olives can be stored for up to 2 years at room temperature. However, once we open them, we must store them in a cool place in the refrigerator and this greatly shortens their shelf life - up to 2-3 weeks.
The most popular variety of black olives is Kalamata, named after the Greek city of Kalamata. They are known for their soft taste and can be stored not only in vinegar but also in olive oil and wine. They go perfectly with different types of cheese and a mix of spices.
Other types of black olives are the Italian varieties Pontine and Gaeta. Gaeta goes well with local dishes, and Pontine goes well with many fresh salads. The Swiss variety Lugano is quite salty, and for a better aroma they are picked and stored with the leaves. Gemlik are Turkish olives with a soft and unobtrusive taste and aroma, and in Turkey they are served mainly for breakfast.
The most popular green olives are Halkidiki, which originates from the notorious Greek peninsula. The olives are quite large and most often we can find them stuffed with almonds.
Other varieties of green olives are the Spanish Manzanila and Picolina. It is interesting that they can be preserved in brine for up to 6 weeks and are suitable for more aromatic types of cheese and necessarily with a glass of white wine.
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