Question 1

What is the difference between green and black olives?

Accepted Answer

Green olives are picked before they are ripe, while black olives are left to ripen on the tree. The processing method can also contribute to the color. Some olives turn black after being cured in a solution of water, salt, and lye, which speeds up the natural darkening process. Flavor-wise, green olives are often a bit more bitter, while black olives can be sweeter or more mellow.

Question 2

How do I deseed olives?

Accepted Answer

If you're looking to deseed or 'pit' an olive, first lightly squash the olive with the flat side of a knife. This will break the olive open, making the seed inside easier to remove. Then, simply pick out the seed (or 'pit') with your fingers or a fork.

Question 3

Can I eat the pit of an olive?

Accepted Answer

While olive pits are not poisonous, they are hard and big enough to be a choking hazard. Also, their hardened surface can damage teeth if bitten into.

Question 4

Why are some olives stuffed?

Accepted Answer

Stuffed olives are a popular variant, often served as an appetizer or used in cocktails. The stuffing can be anything from a small piece of pepper to garlic or blue cheese and it adds a contrasting flavor to the olive.

Question 5

Are all olives suitable for oil making?

Accepted Answer

While it's possible to make oil from any kind of olive, certain types are more suitable for oil extraction. For example, the Picual variety from Spain is very popular for oil-making due to its high oil content.

Question 6

Do olives contain healthy fats?

Accepted Answer

Yes, Olives are a good source of monounsaturated fats, which are healthy fats that can benefit heart health by lowering the levels of 'bad' LDL cholesterol.

Question 7

Why are olives so salty?

Accepted Answer

Olives straight off the tree are quite bitter. To make them edible, olives undergo a curing process, which often involves soaking in brine— a solution of salt and water. This can give finished olives a salty flavor.

Question 8

Can I cook with olive brine?

Accepted Answer

Yes, olive brine can be used in cooking and is often used in marinades, dressings, or cocktails for a unique flavor profile.

Question 9

Can I eat olives raw?

Accepted Answer

Fresh olives straight from the tree are not typically eaten raw due to their bitter taste. They often undergo a curing process to make them edible and enhance their taste. However, once they have been cured, they can be eaten without any further preparation.

Question 10

How are olives harvested?

Accepted Answer

Olives are usually harvested from October until about February. Depending on the grove, they can be handpicked or machine harvested.

Question 11

When does olive expire?

Accepted Answer

Unopened canned or jarred olives can last up to two years past the printed date on the package if stored properly. Once opened, olives should be kept in their original brine or marinade, covered, and refrigerated. Under these conditions, they should be consumed within two weeks for best quality. Freezing olives is not commonly done in households as it can affect the texture and flavor. However, if necessary, they can be frozen for up to six months.

Question 12

How do you tell if olive is bad?

Accepted Answer

A quick visual inspection can usually tell if olives have gone bad. If you notice any mold or yeast growth in the olives or the brine, discard the entire batch. If the olives have a strange smell, like a sour, rancid, or unusually strong fermenting smell, they are likely spoiled. Remember - when in doubt, it's better to play it safe and throw them out. Also, the taste of olives that have gone bad will be noticeably off.

Question 13

Tips for storing olive to extend shelf life

Accepted Answer

• Always store unopened canned or jarred olives in a cool, dark place like a pantry to extend their shelf life.

• After opening, keep olives in their original brine or marinade in an airtight container in the refrigerator.

• Try not to use bare hands to pick olives out of the jar. Use a clean utensil instead to prevent introducing bacteria to the jar.

• If you need to keep olives for a longer period, you can freeze them by first removing them from the brine, drying them thoroughly, and then placing them in a freezer bag. Remember, their texture and flavor can change when frozen and thawed.

Question 14

Analysis of olive

Accepted Answer

When cooking with olives, people often wonder about the difference between green and black ones and how to deseed them. In some instances, people go wrong by choosing to use canned olives instead of fresh ones, which can result in a less flavor-intensive outcome. Also, many tend to overlook that olives can also be used in desserts for a unique flavor combination. To make the most out of olives, use them in a variety of dishes, including salads, sauces, pasta, and pizza. You can even experiment by using them in baking or making a homemade tapenade. One little known tip is to check your olives' pungency level—olives that are high in phenolic compounds have a distinctive flavor that can be used to enhance your dishes.

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