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.
