Olives

Olives are a versatile and essential ingredient in many cuisines, particularly in the Mediterranean region. They are harvested in the fall and can be eaten fresh or cured and preserved in various ways. Olives are a staple in Greek, Italian, Spanish, and Middle Eastern cuisines, where they are used in everything from salads and pizzas to tapenades and marinades. They come in various colors, sizes, and flavors, ranging from the small, punchy Niçoise to the large, mellow Kalamata.

Olives Synonyms

European olive

Olives Substitutes

Capers

Different Forms/Types of Olives

Whole

Olives can be found whole, with or without the pit, and are often used in salads, cocktails, and as part of antipasti platters.

Canned

Olives preserved in brine or oil in a can, offering a long shelf life and convenience.

Jarred

Olives stored in a jar, typically in brine, oil, or marinade, which can affect their flavor and texture.

Pitted

Olives that have had their pits removed, convenient for cooking and snacking without the hassle of removing the pit.

Pureed

Olives that have been blended into a paste, commonly used in spreads like tapenade or as a flavor base in Mediterranean dishes.

Sliced

Olives that have been pre-sliced, ideal for use as a topping on pizzas, in sandwiches, or in salads for a burst of flavor.

Stuffed

Olives filled with ingredients like pimientos, garlic, almonds, or cheese, offering a variety of flavors for appetizers and garnishes.

How to Choose Olives

When selecting olives, consider the intended use to choose the appropriate form (whole, pitted, sliced, etc.). For the best quality, look for olives with a firm texture and a rich color. Avoid any containers with signs of bulging or leaking, which can indicate spoilage. For jarred or canned olives, check the brine or oil for clarity and the olives for firmness. The presence of pits can also affect the texture and flavor, so choose accordingly based on your preference and recipe requirements.

Cooking/Prep Tips for Olives

Olives are a versatile ingredient that can add depth and complexity to a variety of dishes. When working with olives, consider the type and flavor profile you're dealing with—brined, oil-cured, green, or black—as each has its own unique taste and texture. Pitting olives can enhance the eating experience and allows them to better absorb flavors from marinades or dressings. However, some recipes may benefit from the olives being left whole, as they can provide a more pronounced flavor and textural contrast. For a more intense flavor, you can lightly crush the olives to expose more of their surface area to the surrounding ingredients.

Shelf Life of Olives

Store unopened canned or jarred olives in a cool, dark place. Once opened, transfer any unused olives into a glass container, cover them with their original brine or oil, and refrigerate. Use opened olives within two weeks for best quality. For fresh olives, which are less common, store them in the refrigerator in a container with a brine solution to keep them moist and flavorful. Fresh olives have a shorter shelf life and should be consumed within a few days to a week.

Recommended Brands for Olives

canned olives: Reese

jarred olives: Gaea

sliced olives: Pearls Olives

stuffed olives: Mezzetta

whole and pitted olives: Lindsay Olives

Cooking Techniques for Olives

Baking: Baking olives can concentrate their flavors and is often used in dishes like olive bread or focaccia. Scatter whole or chopped olives onto the dough before baking to impart a savory note.

Sautéing: Sautéing olives with other ingredients can help to release their oils and enhance their flavor. This technique works well in pasta dishes, tapenades, or as part of a medley of Mediterranean vegetables.

Marinating: Olives can be marinated to infuse them with additional flavors. Combine olives with herbs, garlic, citrus zest, and olive oil, then let them sit for several hours or overnight to allow the flavors to meld.

Popular Olives Recipes

Tapenade
Olive Focaccia
Puttanesca Sauce

Olives Nutritional Information (100g)

fat: 10.7 g
fiber: 3.2 g
sugar: 0 g
protein: 0.84 g
calories: 115 kcal
carbohydrates: 6.26 g

Flavor Combinations

Olives pair well with a variety of flavors and ingredients. They complement citrus fruits like lemon and orange, as well as herbs such as rosemary, thyme, and oregano. Olives are also a classic pairing with feta and other salty cheeses, anchovies, capers, and tomatoes. They are a staple in Mediterranean cuisine and can be used to add a briny, savory element to salads, pizzas, and antipasti platters.

Allergen Information

Olives are not a common allergen, but some individuals may experience a sensitivity or allergy to olives or olive products. Symptoms can include gastrointestinal distress or allergic reactions. Individuals with a known sensitivity should also be cautious of olive oil and other olive-derived products.

Ingredient Comparisons

Recipes with Olives

Sautéed Swiss Chard with Olives and White Wine