Olives are eaten and the oil used since biblical times but it was not until recently they have enjoyed so much press as a result of their cardioprotective properties. About 1/3 of this olive is monounsaturated fatty acid, commonly refereed to as”the fantastic fat” that is thought to reduce cholesterol levels and help forbid the buildup of plaque in the arteries.
Olives are grown largely in the Mediterranean countries where they are a huge portion of the diet. Studies have shown that people in the Mediterranean areas who eat a good deal of olives generally have less heart disease in addition to less incidence of certain kinds of cancer.
The olives that we’re accustomed to seeing in the shops and eating aren’t fresh olives from the trees. In their raw state, olives are very bitter and they need to be”treated” in order to be more palatable. Various procedures of treating produce different flavors in the olives and now, there are dozens of gourmet olives broadly available.
Olives may be used to add zest to any dish – but you need to select the ideal olive to compliment the most important food. Some olives can be sour, some candy and many others earthy and rustic. Following is a guide to the various kinds of olives and the foods that they go best with.
Sweet Flavored Olives
Earthy Flavored Olives
Nicoises is a earthy rich olive widely used in salad. The curing of the olive in red-wine vinegar gives it a distinctive flavor. The heavy flavor of the olive make it a excellent snack all by itself!
Mount Athos green with Sicilian herbs is another olive that uses herbs to control the pallet. Kalamatas olives are black olives cured in red wine vinegar which leads to a tangy taste. Alfonsos are similar in flavor to the Kalamata and are often located served in antipastos. Another olive that’s similar in flavor to the Alfonsos and Kalamatas is your Halkididis that makes a fantastic dip when mixed into cream cheese together with garlic. An olive which has a meaty buttery flavor is the Lucques, which is great as a snack with cheese and bruchetta.