Wednesday, 14 March 2012

Types Of Olives

• manzanilla:  Spanish green olive, available unpitted and/or stuffed, lightly lye-cured then packed in salt and lactic acid brine

• picholine:  French green olive, salt-brine cured, with subtle, lightly salty flavor, sometimes packed with citric acid as a preservative in the U.S.

• kalamata:  Greek black olive, harvested fully ripe, deep purple, almond-shaped, brine-cured, rich and fruity flavor

• ni├žoise:  French black olive, harvested fully ripe, small in size, rich, nutty, mellow flavor, high pit-to-meat ratio, often packed with herbs and stems intact

• liguria:  Italian black olive, salt-brine cured, with a vibrant flavor, sometimes packed with stems

• ponentine:  Italian black olive, salt-brine cured then packed in vinegar, mild in flavor

• gaeta:  Italian black olive, dry-salt cured, then rubbed with oil, wrinkled in appearance, mild flavor, often packed with rosemary and other herbs

• lugano:  Italian black olive, usually very salty, sometimes packed with olive leaves, popular at tastings

• sevillano:  Californian, salt-brine cured and preserved with lactic acid, very crisp

Warm Regards: Mr. Rai