Translation from English

Sunday, September 25, 2011


Local mini greenmarket and rummage sale had all kinds of items....including many pickled products and also this variety of olives.

Curious about olive varieties. Internet says:

Olive Varieties

Here are some of the more popular olive varieties:

manzanilla:  Spanish green olive, available unpitted and/or stuffed, lightly lye-cured then packed in salt and lactic acid brine

picholine:  French green olive, salt-brine cured, with subtle, lightly salty flavor, sometimes packed with citric acid as a preservative in the U.S.

kalamata:  Greek black olive, harvested fully ripe, deep purple, almond-shaped, brine-cured, rich and fruity flavor

ni├žoise:  French black olive, harvested fully ripe, small in size, rich, nutty, mellow flavor, high pit-to-meat ratio, often packed with herbs and stems intact

liguria:  Italian black olive, salt-brine cured, with a vibrant flavor, sometimes packed with stems

ponentine:  Italian black olive, salt-brine cured then packed in vinegar, mild in flavor

gaeta:  Italian black olive, dry-salt cured, then rubbed with oil, wrinkled in appearance, mild flavor, often packed with rosemary and other herbs

lugano:  Italian black olive, usually very salty, sometimes packed with olive leaves, popular at tastings

sevillano:  Californian, salt-brine cured and preserved with lactic acid, very crisp