Olive Leaf Rapini
Estimated Inventory, bunch : 0
Description/Taste
Olive Leaf rapini is a vegetable with elongated stalks and bright green leaves. These leaves are long, prickly, and serrated, reaching lengths of 35 to 38 centimeters. They have thick, dense stems that gradually narrow as they reach the tip, transitioning from a light to medium-green hue along the way. Their leaves are soft and smooth with a slightly velvety texture. They vary in shape as some leaves are skinny, rounded, and oblong while others are thicker and ovate with more defined lobed edges. They have faint veins that extend out from the stem. Small, sparse, light green florets that resemble broccolini emerge from the Olive Leaf rapini plant. These florets eventually bloom into edible flowers. When cooked, the leaves become tender and silky yet retain their structure. Olive Leaf rapini has a nutty, slightly pungent, and subtly sweet taste that becomes more bitter when cooked.
Seasons/Availability
Olive Leaf rapini is available year-round with a peak season from late fall to winter.
Current Facts
Olive Leaf rapini, botanically classified as Brassica ruvo, is a member of the Brassica family along with all other cruciferous vegetables. This variety is also known as Foglia d’ olivo. Rapini is genetically closer to mustard and turnip greens than broccoli despite its similar appearance and shared health benefits. Rapini, whose name means little turnip in Italian, is also referred to as Spring raab, Turnip broccoli, Broccoli de rabe, and Taitcat Rappone. Olive Leaf rapini is a culinary vegetable that’s more often used for its leaves than its stems.
Nutritional Value
Olive Leaf rapini is a good source of vitamin A, which is crucial for maintaining healthy vision, supporting immune function, and promoting skin health. Vitamin A also has antioxidant properties that help protect cells from damage. This vegetable is rich in vitamin C, an antioxidant that plays a key role in collagen synthesis, immune system support, and the absorption of iron from plant-based sources. This vitamin also aids in protecting cells from oxidative stress and supports overall skin health. It contains potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals, and supports heart health by maintaining normal blood pressure levels and reducing the risk of hypertension. Olive Leaf rapini's calcium content is beneficial for bone health, supporting bone density and strength, as well as proper muscle function, nerve transmission, and blood clotting. Olive Leaf rapini provides folate, which is vital for DNA synthesis and repair, cell division, and brain function. Folate is particularly important during pregnancy for fetal development and in reducing the risk of neural tube defects.
Applications
Olive Leaf rapini can be eaten boiled, steamed, or sautéed. It should be cooked prior to consumption due to its slightly bitter flavor. To reduce this bitterness, it is recommended to peel larger stalks and blanch the rapini in salt water. Garlic and olive oil are often added for additional flavor. Olive Leaf rapini is known for its use in many pasta dishes and can also be incorporated into polenta, pureed beans, omelets, pizza, soup, and curry. Its bitter flavor pairs well with pork sausages, bacon, citrus, and creamy cheeses. Olive Leaf rapini will store for 2 to 3 days when loosely wrapped, refrigerated, and left unwashed to preserve crispness.
Ethnic/Cultural Info
Olive Leaf rapini originated in Italy and is popular in the southern region of Puglia, an area known for its long coastlines, rolling hills, and historic farmlands. A significant portion of Italy’s wine, olive oil, and fruit and vegetables are produced in this region due to its strategic location between the Adriatic and Ionian seas. Puglia contains over 800 kilometers of coastlines, making seafood another popular export. Puglian cuisine is often referred to as "the cuisine of the poor" due to the region's history of poverty, shaped by a series of conquests by the Turks, Arabs, Spanish, French, and Greeks, whose flavors have been integrated into the local dishes. In Puglian cuisine, antipasti, which are appetizers served before the main course, are often enjoyed alongside dinner or as a complete meal consisting of several of these small dishes. A popular antipasto is Olive Leaf rapini sautéed with olive oil, garlic, and red pepper flakes. This can be paired with a main dish of Olive Leaf rapini and mussels served over Troccoli, a thick noodle pasta.
Geography/History
The rapini species originates from the Mediterranean and China. The Olive Leaf variation of rapini likely descended from wild mustard plants in the Italian countryside. While Olive Leaf rapini is a common ingredient in Italian cuisine, it remains a rare find outside of Italy. In the United States, rapini seeds were brought from Sicily in the late 1920s but didn't gain popularity until the mid-1960s. This vegetable thrives in temperate climates with cool to mild temperatures, adequate sunlight, and well-drained soil. Olive Leaf rapini is a cultivated leafy green, bred for its distinctive flavor, color, and texture. Although it cannot be found in the wild, it can be grown in home gardens and on commercial farms. Olive Leaf rapini is slowly gaining popularity, but it remains a rare variety, primarily available in markets and farms in its native Southern Italy.
