Fresh Green Olives
Estimated Inventory, lb : 0
Description/Taste
Green olives have a rounded, elongated shape similar to grapes. They vary in size depending on the variety but tend to be between 2 and 4 centimeters long. Green olives are picked before they begin to change color from green to yellow-green or just before the red-ripe stage. These fruits can range in color from dark to light green blushed with red, known as the veraison stage. Their flesh is firm and has a grassy, bitter flavor that can coat the tongue for hours. In the center is an oblong, light brown seed that measures up to 2 centimeters long and sticks firmly to the flesh of the olive. Green olives have a tangy and salty flavor, particularly when compared to Black olives.
Seasons/Availability
Green olives are available from early to mid-fall.
Current Facts
Green olives are botanically known as Olea europaea and belong to the Oleaceae family along with lilacs and jasmine. Popular varieties include Barouni, Manzanilla, Cerignola, Gordal, Sevillano, and Picholine olives. Green olives are harvested while they are immature as opposed to Black olives, which are harvested at full maturity. Both Black and Green olives can vary in color beyond their typical names. Some Green olives may appear more yellowish, while some Black olives possess shades of purple or brown. Olive trees were one of the first to be cultivated, dating back to the beginning of Western civilization. Olives get their name from the Latin word Oliva, which evolved from the Greek word Elaia.
Nutritional Value
Green olives are a source of vitamin E, an antioxidant that helps protect cells from damage and supports healthy skin and eyes. Green olives also provide iron, which is crucial for producing hemoglobin in the blood and preventing anemia. They contain copper, a mineral that plays a vital role in energy production, iron metabolism, and the formation of connective tissues. Green olives are a good source of calcium, which is essential for maintaining strong bones and teeth, as well as supporting muscle function and nerve signaling. Olive oil has long been utilized in the formulation of herbal oils, therapeutic salves, and lotions. Olive leaves are believed to have antimicrobial and antifungal properties, potentially stimulating the immune system and aiding in the treatment of rotavirus, influenza, and high blood pressure.
Applications
Green olives are not often eaten fresh and are instead fried or cured in oil, water, brine, or lye. They are frequently stuffed with blue cheese, pimento peppers, jalapenos, anchovies, garlic, onions, capers, or nuts. They can be chopped for tapenade or bruschetta, mixed into a chutney, or enjoyed on a charcuterie board with cheeses and meat. Green olives may be incorporated into grain bowls, salads, pasta, sandwiches, wraps, pizzas, calzones, salsas, and soups. They can be featured in recipes from various cuisines, including Moroccan chicken dishes like Djaj Mqualli, Italian Fougasse breads, Puerto Rican pickled bananas known as Guineos en Escabeche, and New Orleans-style Muffuletta sandwiches, which combine olive salad with meats and cheeses. They pair well with proteins like swordfish, filet of sole, shredded beef, pork hash, and braised chicken. Green olives are complemented by the flavors of pesto, tomatoes, red and green peppers, lemons, cilantro, coriander, ginger, kumquats, raisins, almonds, black beans, pico de gallo, capers, tortilla chips, toasted bread, and vinegar. Fresh Green olives should be stored in liquid within a non-metal container, where they can last for up to two months.
Ethnic/Cultural Info
Olives are a common symbol in Greek mythology. Greek god of the sea Poseidon drove his trident into the Acropolis to claim the Attic Peninsula, turning it into a well of salt water. Instead of retaliating, Athena planted an Olive tree there as a symbol of peace. When debating which of the two should stake claim over the city, Athena reigned victorious because she blessed the region with its first olive tree, thereafter renaming it Athens. Romans also viewed olives as symbolic, holding up their branches as a plea for peace after they were defeated in war.
Geography/History
Green olives are native to the Mediterranean region and parts of Africa and Asia. The earliest record of olive trees can be traced to 8000 BCE in Spain, and they were first cultivated in Crete around 2500 BCE. Green olives grow best in frost-free, tropical to subtropical environments and prefer Mediterranean-like climates. Wild olive trees can be found in the Mediterranean region, but they produce small, bitter fruits unlike the Green olives familiar to consumers today. The Green olives we commonly eat are cultivated, either commercially or privately, to have a larger size and more appealing taste. They are frequently produced in Chile, Argentina, South Africa, California, Australia, Israel, and the Palestinian Territories. Green olives can be found at specialty stores and farmers' markets. They are also widely available at most grocery stores when canned or jarred.
Recipe Ideas
Recipes that include Fresh Green Olives. One
is easiest, three is harder.| Proud Italian Cook |
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Cauliflower Antipasto Two Ways |
| Food Vagabond |
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Curing Olives |
