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The olive tree, Olea europaea, is an evergreen tree or shrub native to Mediterranean Europe, Asia, and Africa. It is short and squat and rarely exceeds 8–15 m (25–50 ft) in height.
- Olive (Disambiguation)
Olive, heroine of Olive, the Other Reindeer, an animated...
- List of Olive Cultivars
a Turkish olive used for split green olives, green olives in...
- Olea
Olea (/ ˈ oʊ l i ə / OH-lee-ə [3]) is a genus of flowering...
- Olive (Disambiguation)
Nov 7, 2014 · When you brine your own olives, you control what goes into the recipe. No artificial colors, flavors, or preservatives — just olives, water, vinegar, salt, spices, and a few lemons. Some garlic and chili peppers are also delicious when added into the mix.
- Harvesting: Picking The Fruit
- Color Wars: Green and Black and Purple
- The Making of An Olive
- On Storage
- 14 Varieties of Olives to Know, Love, and Devour
The harvesting process plays a key role in determining the olive's ultimate flavor and quality. To save money, some producers use sticks or machines to shake the ripe fruit from the trees, or leave the olives on the trees until they are so ripe that they fall to the ground without any help. Though cost-efficient, this process doesn't make for optim...
Fun dinner party fact: there are no green olive trees! The color of an olive is an indication of its ripeness. Green olives ripen and become black olives. Or rather, they transform from green to light brown, to a vibrant red and purple, to the deepest, darkest black. In general, the darker the olive, the riper it was when it was plucked from the tr...
The olive is technically a "drupe," a fruit with a single large stone inside. (Yes, olives are fruits, not veggies.) Olives are full of the compound oleuropein, which give them an intense bitterness. Compared with other drupes—stone fruits like peaches and cherries—olives have a strikingly low sugar content and a sky-high high oil content (12-30%),...
Olives should be relatively firm, and never mushy or visibly bruised. If you're shopping for olives at a store's "olive bar," look for olives dressed in brine, which helps them retain their moisture and flavor. They should also be turned over frequently for freshness. Once home, store your olives in the fridge, soaking in the liquid they came in an...
Olive varieties get their distinctive qualities from their genetics, their region and climate, and how they were harvested and cured. The result is hundreds and hundreds of olives with unique personalities. Factor in marinating, seasoning, and stuffing the small fruits, and the result is an infinitely long olive menu—far too many to classify in a s...
Mar 18, 2024 · Skip the jarred olives and instead cure and then brine your own olives. All you need is some fresh olives and salt! With these simple steps and a little curing and brining time, you can have flavorful olives you make yourself.
- Peggy Trowbridge Filippone
Aug 24, 2021 · Olive brine is the liquid olives are packaged in, essentially salt water that’s been infused with the deep, alluring flavor of olives. And while it’s basically a by-product, I’ve found it to be...
- Katy Frank
5 days ago · The two most beginner-friendly options for curing olives are water curing (followed by a pickling brine) and brine curing (which uses saltwater rather than simple water). Both of these methods follow a similar process and can be used with most types of olives, including green, purple, and black.
Nov 14, 2021 · To brine the olives, mix together 55 grams of salt (1.94 ounces) for every liter (35.2 fluid ounces) of unchlorinated water. That should be enough brine for around a kilogram of olives (2.2 pounds of olives). To help dissolve the salt in the water, you can heat the water and salt mixture.
