a simple but complete explanation about the fruit ! Common Name: Olive. Related Species: Wild Olive (Olea africana), Oleaster (O. europaea var. oleaster). Distant Affinity: American Olive (Osmanthus americana), Fragrant Olive (O. fragrans).
Todd English is articulate about how he cooks. His food is uniquely Mediterranean, muscular and sophisticated; he describes it as “refined rustic.” His purpose in The Olives Table is to show home cooks how to make simple Mediterranean ingredients “more interesting, more elaborate, more fun.
Sour to bitter, piquant to sweet, the tangy taste of olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza. Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods [...]
A staple of Mediterranean cuisines, olives are most often eaten out of hand, though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten, and the curing medium–usually lye, brine, or salt–affects their flavor and texture. So too does the olive’s degree of ripeness [...]
Marinated Picholine Olives can be served warm or at room temperature, but the flavor is brighter and the texture more tender when they’re warm. Active time: 20 min Start to finish: 24 1/2 hr (includes marinating)
The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its use as a major agricultural product in preclassical Greece led to [...]
The history of the olive tree can be traced back to Biblical times; when it was grown in the Mediterranean area which continues today. Everyone is familiar with the story of the dove sent out by Noah which returned with an olive branch. The olive was also important to the Greeks and the Romans, who [...]
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