What are the different types of olives?

olives come in a wide range of shapes, sizes and flavors that depend on how they are cured and when they are selected. While most consumers are familiar with canned olives of black missions and a commonly pmally filled green Manzanilla Olive, there are many other flavors and textures that need to be explored. They are suitable for a wide range of culinary applications: integration into sauces for pizzas and pasta, ground into a tapenade or consumed plains with bread and cheese, traditional Greek food.

Because the trees are originally from the Mediterranean, the vast majority of unique products for olives in nature are. Basically, they fall apart into two types: green that are chosen while young for a denser, more aggressive taste and black that are chosen when they are more mature. Olives must also be cured before consumption and can be cured and can be cured, oil, cured, cured, cured or treated with Lye.

KON Some consumers are also ODEznami with olives with Morocca salt/oil that have a wrinkled exterior and very cake, salty taste. Another type of cured salt is Nyons Olive, from France. In addition, the French also make Nicoise Olives, which are small and extremely cake. They play a key role in Nicoise Salade, a traditional French food.

Other unusual types include Spanish sherry cured by EMpeltre, along with Lugano olives, a variety cured salt from Italy. Some are cured and full of herbs like Toscanelle. The Italians also produce olives Cerignola, which are sweet and come in green and black incarnations.

While green olives are commonly used for Martini's decoration, they also have their place in other dishes or on the table like Hors d'Euvre. Besidesmanzanil, many consumers enjoy Sicilian olives that are cured in Solace and Herbs and often filled with other pickled vegetables. Green equivalentMaty is a návlion, a brine cured by Greek Oliva. French cuisine uses Picholine, which are cured in salt solan, resulting in a rich salty taste.

with a wide variety is available for cooks and consumers of all levels of interest. Most of the main markets have olive sticks with a wide range of available options of cured brine and oil, so you can choose a range of tasty fruit with which you can experiment. Try them on salads and pizzas, as well as with bread, cheese and assortment of other salty or pickled refreshments such as roasted red peppers, articoke and tomatoes for real Mediterranean spread.