Varieties Of Gourmet Olives
The history of olives and olive oil can be traced back to at
the least biblical times. When the waters of the great flood
subsided and Noah sent forth a dove it was an olive leaf she
returned carrying in her mouth. It is known that as long as
6000 years ago olive oil was used as fuel in lamps. Maybe it
was this olive oil that created such a beautiful Genie for
Major Anthony Nelson to rescue in the popular television sitcom
I Dream of Genie.
Today in modern grocery stores there are dozens of gourmet
olives widely available. Gone are the days of canned black
olives and green olives with pimentos as the only choices. For
those of us who remember the days of opening a can of black
olives and placing one on each finger then systematically
biting them off here is the new olive.
Nicoises: Is a earthy rich olive commonly used in salad. The
curing of this olive in red-wine vinegar gives it a distinctive
taste.
|
Source. |
|
An Olive Bar where you can buy
many varieties of Olives |
Green olives with herbs de Provence: This vibrant citrus
flavored olive is a delightful blend of herbs de Provence
spices and large green olives. It is an excellent choice to use
in surf dishes and with sweet spices.
Mount Athos green with Sicilian herbs: This is a second olive
that utilizes herbs to dominate the pallet. Rosemary, garlic,
mustard seed, and red pepper flakes give this olive a spicy
appeal.
Mount Athos green stuffed with garlic: For a modern twist on
the martini this olive is an excellent choice. It is stuffed
with rich flavorful garlic and lends itself well to pizza as
well as martinis.
Mount Athos green olives with sun-dried tomatoes: Sun-dried
tomatoes give this heavy olive an intense flavor that is
sophisticated and ideal for snacking.
Sun-dried olives: The drying of this olive gives it a rich
flavor that blends wonderfully in sauces for serving over
pasta.
Kalamatas: A tangy black olive cured in red-wine vinegar that
can be from Italy or California. The California variety is
denoted with a 'c' spelling rather than a 'k'.
Alfonsos: This robust winey tasting olive is soft and similar
to the kalamata. It is a popular choice in antipasto salads.
Halkididis: Very similar in flavor to the kalamatas this olive
is excellent blended with cream cheese and garlic for a
flavorful dip.
Lucques: This meaty buttery olive contains pits but is still a
wonderful choice with provolone cheese and bruchetta.
About The Author: You too, can manoeuvre in the unfamiliar
waters of gourmet cuisine, with just a few well-learned
techniques that are easy to master, and build a repertoire of
literally hundreds of dishes and deserts. Let Geoffrey set you
on the path today, to gastronomical delights!
http://www.free-recipe-books.com |
