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
• niçoise: 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
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