Hometips Guide

Green olives have to undergo a fairly tedious process before it can be enjoyed. Harvesting this fruit alone possess a number of challenges due to its sensitivity to timing; if it is harvested too early or too late, growers dont get the optimum quality possible. Harvesting this fruit is not the only step it goes through before it can be eaten, it has to go through a fermentation process called curing. Freshly picked green olives have a bitter taste that makes it almost impossible to eat. They are first fermented or cured before they turn into the delicious and refined appetizers that we are familiar with.

There are many ways to cure green olives but the original method is called dry curing. This is achieved by mixing 9 parts olives and 1 part sea salt in a container and left to ferment for 4 to 6 weeks. Treadmills This procedure eliminates the olives natural bitter taste and replaces it with the salty taste we are accustomed to. Since salt has the tendency to dehydrate things it comes in contact with, this method gives the olive a wrinkled appearance. The Kalamata is one of the most popular types of salt cured olives, it originated from Greece but is now produced by most olive growing countries.

Due to modernization, growers discovered a number of methods that effectively ferment green olives. Today, one of the most commonly used method is the brine curing method, where olives are left to ferment in a brine mixture for several weeks. Salt and water are the basic ingredients that make up a brine. Depending on the growers preference a variety of herbs and spices can be added to the brine for a more complex finish;however, there are some who use wine vinegar instead of water for a more full-bodied flavour. This curing method is the most widely used by growers for economical reasons. Not only are the basic ingredients inexpensive, but it is a process produces less risk of spoilage.

There are other curing methods that growers use today, these are: oil, water, air and lye curing. Of all methods, oil curing is the most expensive since olive oil is used in the process;yet,many consider this the best way to cure olives since it yields the most delectable end product. Lye curing is also an affordable method, but it also strips the olives of its nutrients.

Whatever the curing process, olives will always be a great addition to any meal.

Marinating olives allows one to enjoy olives in a more flavourful manner. Even if all olives are cured for it to become edible and tasty, many food enthusiasts look for more ways to enjoy this delectable food item. In Italy, you will find marinated olives on almost any menu. It also is a staple ingredient in most Spanish and Greek dishes since olives mainly grow along the Mediterranean coast. However, marinated olives are enjoyed around the world.

Here is one recipe of marinated olives that always keep guests coming back for more. This dish can be prepared in less than 30 minutes, but you will need to make it in advance since it requires at least 2 days of marinating.

Here are the items you will need:

2 cups of olives, you can use black or green as long as they are cured. If you have access Kalamata, Nicoise or Manzanilla olives it would be great to use them.
Half a cup of the best olive oil you can find.
Half a cup of freshly squeezed lemon juice
1 tablespoon of the zest of lemon (lightly grate the outer skin of the lemon, making sure that you dont include the white rind for this has a bitter taste)
2 tablespoons of freshly minced garlic
Two tablespoons of minced rosemary
One teaspoon of dried hot pepper flakes
Around half a teaspoon of freshly ground black pepper

The first thing you need is a large mixing bowl, combine all ingredients together and mix well. You will have to give it a good mix since olive oil does not infuse easily to liquid, a few minutes of constant mixing will do. When mixed well, throw in your olives and cover with plastic wrap. Allow the marinated olives to sit in the refrigerator for 2 days, giving it a light toss occasionally. Before serving, let it come to room temperature, this will allow the flavours to come out. You can store this indefinitely as long as you keep it in a tightly sealed jar inside the refrigerator. Complete the experience by serving it with a good cheese and some crackers. Your guests will surely love this dish and will be asking you for the recipe.

There are a number of olive types that come from a variety of countries, but one of the most popular types are Spanish olives. Though curing olives was a practice first done by the ancient Greeks, the Spanish were able to acquire their methods and exploited it to the fullest. The long summers of Spain is a condition which made olives thrive well; it played a huge role in making this country an olive powerhouse. The vast flat lands also provided ideal planting grounds for this type of fruit. Spanish olives can be eaten whole as a healthy snack, served as an appetizer and served for tapas. The versatility this fruit allows it to be mixed or added to any dish for more flavour.

Today, Spain is the main source of olives around the world. They claim that they have 300 million olive trees to date that grow a variety of different types of olives. Some countries that grow olives for local consumption still rely on olives from Spain to keep up with their demands. Most grocery stores often sell olives that come from Spain. Spain has been growing olives for more than thousands of years, which makes them one of the most knowledgeable growers in the world. This ancient delicacy is still making its presence felt until today.

Not only is this a tasty fruit, it also is a source of nutrition and sometimes used to cure certain illnesses. Spanish olives can reduce risk of develop complications such as heart disease; in women it reduces the intensity of hot flashes from menopause symptoms. They also have a positive effect on conditions such as asthma and arthritis. Moreover, green olives are a good source of vitamin E for skin care and overall good health. Black olives are also a good source of iron, which has a good effect on the circulatory system and give a person much needed energy. Moreover olive oil is known to aid people lose weight because of its cholesterol lowering properties.

Spanish olives are a great addition to the culinary experience and is a healthy fruit with fitness benefits. So eat well and live healthy with Spanish olives.

The Kalamata Greek Olive has made quite a name in the global market. It is known to give of a rich fruity taste that makes this varietal unique. Because of this, it is widely used on pizzas and dips. It is usually eaten with feta cheese, another food item that is indigenous to the country of Greece. The combination of both Kalamata Greek Olives and Feta Cheese is a match made in heaven. This is why most dishes ranging from appetizers, salads and even entrees make use of this divine combination.

Kalamata is a southern city in Greece, and it is where Kalamata Greek Olives was named after. Kalamata is a relatively large city in its vicinity and the main producer of Kalamata Olives. Locals say that the city got its name from the phrase kala matia, which in Greek means beautiful eyes,;this also resembles the Kalamata olive because of its distinct dark, almond shaped appearance. Olives and olive oil are an integral part of the citys economy which is why the Kalamata olive is protected under PGS or Protected Geographical Status. The main objective of PGS is to protect the local products of the specific regions, it is an organization governed by the European Union Law. In other words, it can only be called Greek Kalamata Olives it was grown and harvested from Kalamata, Greece. This is the reason locals treat Kalamata Greek Olives as one of the most important economical and cultural food items in their society.

Another unique feature about the Kalamata olive is that it can only be harvested in their ripe stage that is indicated by black color. This is why Kalamata olives are always sold in their ripe form which has a purplish black color. It is also an olive that must be hand-picked due to its sensitive meat, which is why it is one of the priciest types of olive in the market.

Dry-curing this olive allows it to bring out most of its flavour which is why growers often use this type of curing method. This curing method gives Kalamata Greek Olives its distinct wrinkled appearance.

Even if Kalamata Greek Olives are only sold in one form, many people still look for this olive variety.

Olives that are eaten straight from the tree are way too bitter and sour to enjoy. Even when the fruit is ripe, it has a pungent taste that is unbearable. This is the reason that all olives need to undergo a pickling or curing stage before it can be eaten. Olives pickling is a simple process but one that takes time.

Olives pickling is an age old process that was first done by the ancient Greeks. Its history goes farther than that of biblical times, which is why olives pickling is considered to be one of the first major achievements in the civilization of man. The history of this process is unclear due to lack of evidence, people can only speculate how or why the Greeks mixed salt with this fruit and left it to ferment. No matter how this process came about, it is still one that is widely used until today. As years passed, more efficient methods have been developed, but the original dry curing method is still the most sought after method by enthusiasts.

Olives pickling can be done in a number of ways, by mixing the fruit with a curing agent which could be salt, brine, lye or oil, it is left to ferment for a couple of weeks or months depending on the desired outcome. This is how olives lose their unwanted bitter taste, the salty solution is then infused into the olive giving it the taste we are accustomed to. This is why the olives we are accustomed to are salty with an occasional bitter background taste.

Nowadays, olives are complemented with the desired curing method, this depends on the desired outcome of the curer. Even though the new curing methods prove to be more efficient, many growers prefer the age old process of dry curing for certain olive varieties such as the Greek Kalamata and the Spanish Gaeta. This is a simple process but is one that allows olives to showcase their true flavours. Even if this method yields less due to rotting, many still believe that this is how true olives should be prepared. Consequently, dry cured olives are more expensive than brine cured or lye cured ones.

Freshly-picked olives are too pungent because of the sour and bitter taste it possesses. They are edible in the sense that it wont poison you, but the flavour of a fresh olive is too repulsive to enjoy. This is why olives must first be cured before it becomes the delectable fruit that we know. Curing olives is an age old process with a history that surpasses biblical times. The ancient Greeks used to cure olives by mixing it with salt and letting it ferment which is called dry curing. As centuries passed, new and more innovative methods came about. Today there are quite a few different methods of curing olives, each with its advantages, these methods are: dry curing, brine curing, water curing, lye curing and oil curing. Usually, its the type of olive that determines what curing process should be used. For example, The Greek Kalamata achieves the best results when it is dry cured.

Curing olives can be an easy process but it consumes too much time. While fermenting, the olives release their bitter taste that becomes replaced with a salty flavor that comes from the curing agent. Some people add herbs and spices to add more flavour to the brine, while others use wine vinegar for a more robust flavour. Here is a brief explanation of the different types of curing methods.

Brine curing utilizes brine or a mixture of salt and water to cure olives and relieve it of bitter taste. As a rule of thumb, a cup of salt is used for every gallon of water. The olives are first cut to allow the brine to penetrate the meat. The olives are then allowed to soak in the brine for as long as two months depending on the grower before they are bottled for consumption.

Dry Curing- as mentioned above, dry curing was the first curing method used for olives. The olive to salt ratio would be 2 is to 1 respectively. It takes around six weeks for the olives to fully cure. Curing olives this way gives the fruit a distinct wrinkly appearance.

Curing olives is indeed a crucial process in giving this fruit its distinct and sophisticated flavour.

Olives can be enjoyed as an appetizer or even as a healthy snack. Its a healthy and delicious fruit that is packed with flavour. It adds value to almost any dish you introduce it to and acts as a great appetizer when entertaining guests. This fruit has gained popularity across the globe due to its distinct flavour and versatility. One of the most well recognized types of olives worldwide are Italian olives. It is said that curing olives originated in Greece, but many Italians disagree. Many believe that Italians first cured grapes more than 6,000 years ago, which makes them the first race to discover how to make this fruit the delectable item it is today.

Olives are well rooted in Italian culture and history and is considered as a traditional fruit. During the Roman times, olive oil was used to anoint athletes and gladiators as a sign of fortitude. The victors of the said games were crowned with leaves from the olive tree. Olives were always present in any occasion, from banquets to parties and even every day meals. They are a key ingredient in Italian cuisine, served in an antipasto, mixed with greens and cooked with sauces and stews. Furthermore, olive oil comes from olives, and this oil is used in almost every Italian dish.

Many believe that Italian olives are one of the best in the world because of the size these olives can grow to plus the intensity of flavour packed into each fruit. There are hundreds of Italian olives but there are some that have gained popularity across the globe. Here are some of the commonly known Italian Olives.

Gaeta olives are an Italian classic that are always eaten when they are fully ripe (or in their black form) since many believe that it is at this state when its true flavours come out. They are often dry cured because many growers believe that direct contact with rock salt is what brings out the best from this fruit. Gaeta olives are commonly seen in their ripe form and are wrinkled due to the dry curing process.

Coratina- the Coratina is one of the more popular green Italian olives. They can grow to grape-like sizes and is one of the juiciest olives out there. This olive variety is either sold whole or stuffed since this olive is big enough to hold many kinds of food items.