There are three types of olives.

1. manzanilla olives: stuffed green versions

  (a) example: pimento, almonds, blue cheese, garlic, archives, or habañera peppers
  (b) medium-sized, plump and tender
  (c) Now what?
  • combine with capers, olive oil, minced garlic, parsley and serve on baguette slices of bread
  • add minced red peppers, fresh oregano leaves with sautéed garlic and olive oil
2. cerignola olives: either unripe green (fruity flavor) or fully ripened black (sweet and buttery) versions
  (a) large, firm, and meaty flesh
  (b) Then?
  • add green chopped cerignola to chopped dried apricots, chickpeas (garbanzo beans), minced parsley to couscous
  • add black chopped cerignola to sautéed asparagus, radicchio, fennel, and fresh thyme leaves
3. kalamata olives: the Greek versions
  (a) a purplish tint, plump, juicy flesh and winey bite
  (b) So?
  • combine whole kalamatas with crushed garlic cloves, olive oil, and chopped rosemary leaves
  • roast until sizzling
  • toss halved kalamata olives, chopped roasted tomatoes, minced basil leaves, and cheese with hot pasta
Just some ideas. We enjoy just serving 
  • a variety with our meals next to a salad
  • chopped and placed on a lasagna dish before cooking
  • chopped on top of pizza
  • in a bowl for hors d'oeuvres
Since olives have been cultivated for at least 5 000 to 6 000 years and have a number of health benefits, plus a good source of Vitamin E, we have no problem finding ways to use olives in our dishes. Just do not eat an unripened olive from a tree.

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