By Evie Barkin,
The difference between green and black olives lies in their ripeness. Green olives are picked while unripe, which makes them denser and more bitter than brown or black olives, which stay on the tree until fully ripened.
All olives have to be cured. They cannot be eaten right off the trees. Olive curing dates back to ancient Rome.
The way used to cure them affects their flavor and texture.
If you ever wondered about the various types of olives and what the difference between them is, maybe this can help. With so many on the market today it can be confusing.
- Manzanilla: Spanish green, un-pitted and can be stuffed. Add to sandwich fillings, potato and pasta salads and don’t forget the martini or a bloody Mary.
- Picholine: French green olive, lightly salted flavor.
- Kalamata: Greek Black olives, rich and fruity flavor.
- Nicoise: French black olives, small in size, a rich nutty mellow flavor often packed with herbs.
- Figuria: Italian black olives, vibrant flavor.
- Ponentine: Italian black olive, mild flavor.
- Gaeta: Italian black olive, mild flavor, sometimes packed with herbs including rosemary.
- Lugano: Italian black olive, very salty and could be good with tastings.
- Sevillano: California, very crisp.
Each one is cured or pickled differently and has a different flavor and has a different use.
Paring olives with cheeses can make a simple and delicious hors d’ oeuvre. If using olives with pits, make sure to put out a bowl for the pits to go into.
Originating in the Province region of France, tapenade is a thick paste made from olives, anchovies, capers, lemon juice and olive oil.
In a food processor combine,
- 2 cloves garlic
- 2-4 Tbsp capers
- 2 anchovy fillets, rinsed
- 1 3/4 cups pitted olives (black, green or combination)
- 3 Tbsp fresh lemon juice
- 1/3 cup extra virgin olive oil
- Black pepper to taste (optional)
Pulse until a paste. Serve on toasted bread or use with broiled fish, chicken or pork.
This is a simple hors-d-oeuvre. Try it for Super Bowl party.
- 2 cups grated sharp cheddar cheese
- 1/2 butter softened
- 1 cup flour
- 1/2 tsp flour
- 1/2 tsp salt
- 1 tsp paprika
- Small pimento stuffed green olives
Combine all ingredients. Wrap small pieces around a green pimento stuffed olive. Bake in 425 degree oven about 10-15 minutes.
- 4 medium tomatoes, cut into chunks
- 3-4 pickling size cucumbers, peeled and sliced
- 1/2 large green pepper, cleaned and cut in thin strips
- 1 red onion, sliced thin
- 1 head romaine
- 1/2 Boston lettuce or endive
- 1-2 cups feta cheese, crumbled
- 12-16 Kalamata olives, pitted
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic, minced
- Salt and black pepper to taste
Combine all ingredients in a jar. Shake to combine. Place all ingredients on well washed and dried greens, topping with cheese and olives.
- 6 chicken pieces, legs, breasts, your choice. Mix your favorites.
- 1/2 cup olive oil
- 1 medium onion, chopped
- 1/2 green pepper, chopped
- 1 cup uncooked rice
- 3 cloves garlic minced
- 1 large can whole tomatoes
- 12-16 large green olives
- 1/2 cup chicken broth
- 1/2 tsp oregano
- 1 tsp chili powder
In large skillet with lid (I use my chicken fryer) heat oil. Brown chicken lightly. Remove from pan. Add onion and green pepper to pan, slightly browning. Stir in garlic and rice. Cook stirring until rice is turning golden. Add remaining ingredients to pan except chicken. Bring to boil. Return chicken to pan. Cover and simmer for about 30-35 minutes.