Olives for every occasion

26 January, 2013 ,

Green, black, natural, spicy, pitted, stuffed, pâté, with an appetizer or a salad, on a pizza, with fish, meat or pasta, the table olive pretty much lends itself to all occasions.

Most olives are harvested for their oil once they mature, after falling naturally from the tree. The most beautiful and fleshy olives in turn, are intended for table consumption and are harvested by hand, before falling from the tree.

The green ones, picked before maturity must be treated longer than the black ones, which are picked riper. But in both cases, they must remain in brine for 3 to 10 months before being sold, so as to remove the bitterness and to make them edible.

Olives in brine can be stored in their sealed container for one year. They should be kept in the refrigerator after opening.

Try some of our recipes that are featuring olives:

Moroccan Chicken d’Erfoud

Moroccan Chicken d'Erfoud

Moroccan Chicken d’Erfoud

See the recipe >>

Roasted Cauliflower Salad

Roasted Cauliflower Salad

Roasted Cauliflower Salad

See the recipe >>

Fennel and Spinach Salad

Fennel and Spinach Salad

Fennel and Spinach Salad

See the recipe >>

Roasted Peppers with Tomatoes

Roasted Peppers with Tomatoes

Roasted Peppers with Tomatoes

See the recipe >>

Lamb Tagine with Fennel

Lamb Tagine with Fennel

Lamb Tagine with Fennel

See the recipe >>


Originally published in the Journal de Montréal on January 26, 2013.

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Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Cinzia Cuneo

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