Olives & Health Benefits
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 vary with the olive variety, region where they are cultivated and the desired taste, texture and color. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color. In addition to the original color of the olive, the color is affected by fermentation and/or curing in oil, water, brine or salt
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Olive Farm in Arizona
Owner expands olive business
 Queen Creek Olive Mill owner and master blender Perry Rea is expanding his business.Independent Newspapers/Angela De Welles |
By Angela De Welles, Independent Newspapers
What started off as just a hobby has turned into a unique Queen Creek business venture that produces gallons of premium extra virgin olive oil.
Now, owner and master blender Perry Rea is looking to expand.
The Queen Creek Olive Mill, located at 25062 S. Meridian Road, is so unique that Mr. Rea can boast he has the only olive farm in Arizona that harvests the crop exclusively for olive oil.
Posted in North America by: Olives101
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China’s first olive harvest strikes oil
By benjamin Robertson,
A growing Chinese appetite for foreign foods has prompted the growth in popularity of the quintessential Middle Eastern ingredient – the olive.
Initially served in bars on the end of a toothpick as just an amusing accessory to a famous cocktail, the olive is slowly moving out of China’s posh watering holes and onto the country’s dinner plates.
Deemed too bitter by many first time tasters, import and consumption figures suggest middle class China cannot get enough of the Mediterranean fruit and its healthy oil.
Helping lead this culinary revolution is Karim Aljaadi. A 50-something Palestinian, Aljaadi has spent the past two decades promoting Middle Eastern and Mediterranean cuisine across China.
Based out of a five table cafe in Beijing’s Sanlitun entertainment district, he has built up a modest trading company supplying China’s growing Arab community with locally made specialty produce such as cheese and yogurt that taste just like home.
Posted in Asia by: Olives101
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Huile & Olives AOC en France
Il existe 7 AOC huile d’olive, 4 AOC olives de table et 1 AOC pâte d’olive à ce jour en France :
- AOC huile d’olive
- AOC “Huile d’olive de Nyons” : Décret du 10 janvier 1994 modifié par le Décret du 26 novembre 2003
AOC “Huile d’olive de la vallée des Baux-de-Provence” : Décret du 27 août 1997
AOC “Huile d’olive d’Aix-en-Provence” : Décret du 13 décembre 1999
AOC “Huile d’olive de Haute Provence” : Décret du 13 décembre 1999
AOC “Huile d’olive de Nice” : Décret du 20 avril 2001, modifié par le Décret du 26 novembre 2004
AOC “Huile d’olive de Nîmes” : Décret du 17 novembre 2004
AOC “Huile d’olive de Corse” ou “Huile d’olive de Corse – Oliu di Corsica” Décret du 26 novembre 2004
- AOC olives de table
- AOC “Olives noires de Nyons” : Décret du 10 janvier 1994, modifié par le Décret du 8 avril 1997
AOC “Olives noires de la vallée des Baux-de-Provence” : Décret du 27 août 1997
AOC “Olives cassées de la vallée des Baux-de-Provence” : Décret du 27 août 1997
AOC “Olive de Nice” : Décret du 20 avril 2001
- AOC pâte d’olive
- AOC “Olive de Nice” : Décret du 20 avril 2001
Posted in en Français by: Olives101
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Olives in the Cook’s Thesaurus
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 when it’s picked. 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. Olives become bitter if they’re cooked too long, so always add them to hot dishes at the last minute. Opened cans or jars of olives should be refrigerated, but some olives can be stored at room temperature if they’re submerged in brine or olive oil.
Posted in General Infos by: Olives101
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