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Curious about how olives go from hard, inedible, sour and bitter fruits to deliciously salty snacks or into a smooth oil? Then keep reading!
Believe it or not, olives are actually a fruit. According to Encyclopedia Britannica, a fruit is "the fleshy or dry ripened ovary of a flowering plant, enclosing the seed". Because the olive flesh grows around the seed, it is considered a fruit! The pit in the center of olives classifies them as stone fruits. Peaches, apricots and cherries are other examples of stone fruits. Over 2,000 varieties of olives exist worldwide!
Olive trees grow in areas with Mediterranean climates, such as Italy, Greece, Turkey, Spain, and California. They are between 10 and 40 feet tall and have many branches as well as leathery, dark green leaves. The trees bloom white flowers in May which turn into the olive fruit if pollinated. The olives are harvested between September and November.
Evidence found in fossils in the Mediterranean basin suggests that olive trees existed as long ago as 20-40 million years! People started harvesting the olive tree's fruit and consuming them about 7,000 years ago in the Mediterranean. Today, olives remain a vital component of the Mediterranean diet.
Today, olives are grown for mainly the production of olive oil, but the fruits are also sold. Olives right off the branch are bitter, hard and inedible. In order to make them palatable, olive producers ferment them in brine and sometimes spices. According to Madehow.com, "A salinity meter or specific gravity meter is used to measure the percent of salt in solution in the barrels. For green olives, the salinity is increased by 2% every two to three weeks from the initial salinity of 12-14%. Black olives begin their curing at 8-9% salinity; this is increased by 1-2% every 2 weeks until a maximum solution of 22-24% is reached". After the fermentation period, the olives are rinsed with cool water, stuffed with desired filling and jarred in a saline solution that is sometimes flavored with herbs and spices.
In order for the oil to be extracted from the raw olives, they must first be brined to rid them of their bitter flavor. They are then crushed into a paste and and pressed to drain the oil from the olive paste. The oil developed from this first press is known as extra-virgin olive oil. The olives are continuously pressed till all of the oil is removed. Lower grades of olive oil come from the successive pressings. The best olive oils are cold pressed, meaning that no heat is used, which could affect the olive's delicate flavor.
Whether you prefer Kalamata, Picholine, Castelvetrano or any of the other over 2,000 varieties, now you know what goes into picking them from the branches and onto your plate! Need a new dish to try on National Olive Day? Try out one of these recipes.
Green Olive Pasta with Toasted Lemon Breadcrumbs
Image and recipe by Spices in my DNA.
"This unbelievably delicious Green Olive Pasta is filled with buttery castelvetrano olives, garlic, lemon, parmesan, and lots of fresh parsley and basil! This flavor-punch of a pasta dish gets topped with crunchy, toasted lemon herb breadcrumbs for an extra level of lemony brightness and texture. It's a simple, incredibly flavorful, and undeniably special pasta to make for any weeknight dinner or date night!"
Makes 4 servings.
Ingredients:
For the toasted lemon breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 cup panko breadcrumbs
- zest of 1/4 a lemon (about 1/2 teaspoon zest)
- salt and pepper
For the pasta
- 1 pound bucatini, spaghetti, or linguine
- 1/3 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- pinch of red pepper flakes
- 1 cup Castelvetrano olives, pitted and coarsely chopped
- 1/2-3/4 cup pasta water
- 1/2 cup finely grated parmesan cheese, plus extra for serving
- zest of 1/2 a lemon
- juice of 1 lemon
- 1/2 cup packed flat-leaf parsely, chopped
- 1 cup basil leaves, coarsley chopped or torn
- salt and pepper
Directions:
1. Begin by making the breadcrumbs. Heat the butter in a large nonstick or cast iron skillet over medium to medium-high heat. Once melted, add the breadcrumbs and stir constantly until golden, 1-2 minutes. Remove from heat and stir in the lemon zest, a pinch of salt, and a few turns of freshly cracked black pepper. Set aside and save the skillet for the olive sauce.
2. Bring a large pot of water to a boil for the pasta and salt the water. Meanwhile, wipe out the skillet you used for the breadcrumbs and heat the skillet over medium heat. Add the olive oil and butter. Once butter has melted, add the garlic and red pepper flakes and sauté for 30 seconds or until fragrant. Add the olives and sauté, stirring frequently, watching so that the garlic doesn't burn, for an additional 2-3 minutes. Season with a pinch of salt and freshly cracked black pepper. Remove from heat and aside.
3. Once water is boiling, cook your pasta until al dente. When it's almost finished cooking, scoop out your pasta water with a heat-safe measuring cup or mug. Drain pasta, and add back into the skillet with the olive mixture. Start by adding 1/2 cup pasta water to the skillet along with the parmesan cheese. Toss the pasta to combine with all of the oil, pasta water, and parm to create a sauce. Add half of the toasted lemon breadcrumbs, the lemon zest, lemon juice, parsley, and basil and toss again until combined. Season the pasta with salt and freshly cracked black pepper to taste. Serve the pasta with the remaining breadcrumbs on top, along with extra parmesan and herbs if desired.
Niçoise Toast
Image and recipe by Bon Appetit.
"Fried bread is our contribution to the classic niçoise. And this recipe is the moment to splurge on the best-quality tuna you can afford. (We love the meaty, sustainably caught Spanish tuna packed in buttery olive oil from Ortiz.) It makes all the difference in a simple preparation like this".
Makes 4 servings.
Ingredients:
- 4 large eggs
- Juice from 1 lemon
- 1 lb. tomatoes, cut into bite-size pieces
- 1 medium shallot, thinly sliced
- A pinch of sugar
- Kosher salt
- ½ cup mayonnaise
- 1 small garlic clove, finely grated
- 1½ tsp. sherry vinegar or red wine vinegar
- ½ tsp. hot smoked Spanish paprika
- 4 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 slices sourdough bread
- 2 6–7-oz. jars oil-packed tuna, drained
- Flaky sea salt
- Freshly ground black pepper
- ½ cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
- ¼ cup oil-cured black olives, pitted, flesh torn
Directions:
Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
Spread mayonnaise mixture over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
Garlic White Wine Skillet Chicken with Olives & Artichokes
Image and recipe by Snixy Kitchen.
Makes 4 servings.
Ingredients:
- 3 tablespoons extra virgin olive oil, plus more for serving
- 4 skin on, boneless chicken breasts (cutlets removed and reserved for another use)
- ½ teaspoon sumac
- ¼ teaspoon salt and pepper, plus more to taste
- 4 large cloves garlic, thinly sliced
- 1 cup artichoke heart quarters (1 can)
- 1 cup dry white wine (like pinot grigio)
- 3 tablespoons lemon juice
- ¾ cup whole kalamata olives, pitted
- ¾ cups whole green olives, pitted
- 5 sprigs fresh thyme, plus more for garnish
- ¼ cup toasted pine nuts
- 12 ounces gluten-free spaghetti (or other pasta of choice), for serving
Directions:
Preheat the oven to 425°F.
Heat the oil in a medium cast-iron or heavy-bottomed skillet over medium heat.
Sprinkle both sides of the chicken with sumac, salt, and pepper.
Cook the chicken, skin side down until it turns golden brown and gets crispy, 5-6 minutes. Transfer the chicken to a plate, skin side up and set aside.
Add the garlic to the same skillet and cook until it begins to brown, about 1-2 minutes. Add the artichoke hearts and cook for 1 minute.
Add the white wine, lemon juice, fresh thyme, and olives, stir to combine.
Nestle the chicken back into the pan, skin side up and transfer the skillet to the oven. Bake for 15-20 minutes until the chicken is cooked through.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to the package instructions and drain well. Toss the pasta with about a tablespoon of olive oil.
To serve, divide the pasta among 4 plates. Top with a chicken breast and spoon sauce over the pasta. Sprinkle with toasted pine nuts and salt and pepper, to taste.
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