OLIVES

Olives are small, oval fruits that come from the olive tree, commonly found in Mediterranean regions. They’re known for their rich, slightly bitter flavor, which varies depending on the variety and how they’re processed. While some are eaten whole, others are pressed to make olive oil.

In terms of food, olives are incredibly versatile. They can be enjoyed on their own as a snack, added to salads, incorporated into Mediterranean dishes like tapenade or Greek salad, or even used as a topping for pizzas. The extracted oil is prized for its smooth, fruity flavor, often used for sautéing, drizzling over dishes, or in dressings. Olives add a unique depth and savory note to both cold and hot dishes, making them a popular ingredient in everything from pastas to casseroles. Whether green or black, whole or pitted, olives bring a burst of flavor to many cuisines around the world.

About Olives

There was a very interesting article on Epicurious.com by Jess Eng, a food writer about does olives go bad? It provided a lot more information than that. I found it very informative and want to share some of it with you.

According to the article, olives are fruit belong to the stone fruit class. There are hundreds of different types. The color reflects its level of ripeness, The darker the color, the riper the olive. Most of the olive trees, are found around the Mediterranean as the climate is more conducive to growing them. They are also grown in California. Their history dates back over 6000 years.

Olives can be found in the condiment section of most stores. Many larger supermarkets also have olive bars. Olives can also be found in most liquor stores as they make a great garnish especially for Martinis. According to Ms. Eng, pitted olives tend to be exposed to more of the brine and can be saltier and mushier.

How long do olives last?

The good news from the article is that unopened in a jar, they will last for up to two years. Even when opened, if stored properly, that can last from 12-18 months. Most olives can also be frozen. Olives from an olive bar may only have a shelf life of up to 3 weeks. Ms. Eng advises, and I agree, the ultimate test for determining when to dispose of old olives, comes down to your eyes and nose.

What do you do with the brine?

When you use the last olive from the jar, don’t discard the brine. This salty, liquid can be a powerful secret ingredient in your cooking. You can brine chicken overnight in the salty juice. It penetrates and tenderizes the meat, resulting in fall-off-the-bone cuts. Try adding a teaspoon to soups, vinaigrettes, and pasta sauces; you might find yourself going through more jars than ever.

Thank you, Jess Eng, for an interesting and informative article about one of my favorite fruits.