Canada 
Alberta 
Columbia Britannica 
Manitoba
Nuovo Brunswick 
Terranova e Labrador 
Nuova Scozia 
Ontario 
Isola del Principe Edoardo 
Quebec 
Saskatchewan 
Stati Uniti 
Belgio
Francia 
Italia 
Svizzera 
Altrove
Olives for every occasion
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
Roasted Cauliflower Salad
Roasted Cauliflower Salad
Fennel and Spinach Salad
Fennel and Spinach Salad
Roasted Peppers with Tomatoes
Roasted Peppers with Tomatoes
Lamb Tagine with Fennel
Lamb Tagine with Fennel
Originally published in the Journal de Montréal on January 26, 2013.
Autori
Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.
Lascia un commento