Olives were cultivated by humans more than 7, 000 years ago, and nowadays they are almost an obligatory part of every table. They are grown in different places around the world - some more traditional like Italy, Spain and Greece, others - more unusual like Switzerland. But no matter where they are grown, olives have their own characteristics that correspond to the given variety.
The easiest way to divide olives is into black and green.
Differences between black and green olives
Black olives generally have a milder taste. In most of them you can even detect a fruity and even slightly sweet note. Green ones are at the other extreme. More bitter, often much harder.
Their strong taste and aroma come both from the variety itself and from the fact that they are preserved for a longer time. Green olives are often sold without pits, and instead of them, there are peppers, almonds, garlic cloves, etc.
Another difference between black and green olives is their oiliness - black ones are more oily than green ones.
Of course, when we talk about black olives, as strange as it may sound, first of all, we need to specify the exact shade of black. If they are pitch black, with the same color saturation on all sides, as well as on the inside - you have certainly bought dyed olives.
Even picked from the same olive tree, some of them have lighter sides, and some of them are even green.
Secondly, even if they have darkened from the fermentation process, they never become pitch black both on the outside and on the inside.
Nowadays, the black color is obtained by picking green olives, which are then dyed with ferric gluconate, but sometimes they are also treated with caustic soda, and there are reports of their illegal dyeing with textile dye for clothes.
So be extremely careful when choosing black olives.
Black Kalamata Olives and Green Halkidiki Olives
Kalamata is the most popular variety of black olives. Its name comes from the Greek city of Kalamata, where this variety originates. Kalamata have a mild flavor, are picked when they have fully ripened. They are preserved in vinegar, olive oil or even wine.
Their mild flavor makes them suitable for all kinds of dishes and marinated olives. If you serve them as an appetizer with olives, pair them with feta cheese, chardonnay or pinot noir, to which you have added a mix of spices.
Halkidiki are the most popular green olives. You can guess their origin yourself. They are most often preserved and stored in brine. In some Halkidiki olives you can feel a slightly spicy note. They are large olives, often with a strong and intrusive flavor, they are most often sold stuffed with almonds.
Use them in your salads with olives.
Read more:
- what to look for when buying olives;
- and how to pit olives.
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