| Olives no longer come only in a can or
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| | Mount Athos green olives with sun-dried
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| jar waiting to be slid onto a child's
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| | tomatoes: This rich heavy olive is ideal
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| fingers or dropped into an awaiting
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| | in salads and for snacking. The intense
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| martini. Gourmet olive varieties are
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| | flavor of the sun-dried tomatoes blends
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| widely available and come in an array of
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| | delightfully with the intense flavor of
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| flavors.
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| | the olive.
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| Here are ten of the more common varieties
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| | Lucques: This olive is ideal for
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| of olives and a brief description of
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| | snacking. The pit is still in tact so
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| each.
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| | care must be taken to not swallow the
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| Green olives with herbs de Provence:
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| | pit. It is a pleasure to chew this meaty
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| This vibrant citrus flavored olive is a
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| | light buttery olive.
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| good match with fish and in recipes
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| | Kalamatas: This tangy green to black
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| calling for sweet spices. Herbs de
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| | olive is cured in red-wine vinegar and is
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| Provence is a delightful blend of spices
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| | soft but not mushy. Varieties grown in
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| that can be used in every thing from eggs
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| | California are denoted by spelling with a
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| to soufflé.
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| | 'c' rather than a 'k'. Kalamatas are
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| Nicoises: This earthy rich olive is
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| | wonderful on pizzas, with feta or blended
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| traditionally used in nicoise salad. It
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| | with cream cheese and fresh garlic for a
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| is a small black olive cured in red-wine
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| | tangy dip.
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| vinegar.
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| | Alfonsos: This robust winey tasting
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| Mount Athos green with Sicilian herbs:
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| | olive is soft and similar to the
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| This olive packs a punch, it is flavored
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| | kalamata. It is a popular choice in
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| with rosemary, garlic, mustard seed, and
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| | antipasto salads.
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| red pepper flakes. It is an excellent
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| | Halkidikis: This is a large dried black
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| olive for use in bruchetta topping, on
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| | olive that is mild in flavor and less
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| salads, and in tapenade.
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| | salty than some of the other varieties.
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| Mount Athos green stuffed with garlic:
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| | It pairs well with mild sheep's milk
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| This is the classic martini olive stuffed
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| | cheeses.
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| with a clove of garlic. It is pitted
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| | Sun-dried olives: This olive is rich and
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| then stuffed and perfect for pizzas,
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| | intense in flavor. It is used in sauces
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| snacking, and a modern sophisticated
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| | or can be drizzled with extra virgin
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| martini.
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| | olive oil for a bold snack.
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