How to Identify Olives
- 1). Observe the size of the olive. This gives a good indication of its type. Hold and examine a range of different olives to gain a feel for how large or small they can be. The Alphonso and Sevillano olives are large in size. The Cerignolla olive is very large. The Nicoise olive is small and the Arbequina olive is downright tiny. The Picholine is a medium-sized, torpedo-shaped olive.
- 2). Look at the color of the olive. The Alphonso olive is dark purple, the Greek Atalanta olive is a muddy green, and the Picholine and Seracena olives are mid-green. The Gaeta Italian, Mission and Nyons olives are black, while the Nicoise olive is purplish-black.
- 3). Taste the olive to determine which type it is. Along with the look of an olive, taste is a very important characteristic. Learn what tastes go with which varieties of olive. The Cerignola olive tastes sweet, the Arbequina olive has a mild, smoky flavor, and the Kalamata olive of Greece is salty and flavorful. The Sicilian olive tastes sour and is often marinated with herbs.
- 4). Obtain the olive. The level of difficulty you have obtaining an olive gives an indication of what type it is. Alleppo and Arbequina olives are hard to find in the United States. The Manzanilla olive, on the other hand, is available in most supermarkets, usually stuffed with garlic or pimento. The Mission Olive is also widely available, often seen on pizzas and salads.
- 5). Ascertain the origin of the olive. If it originated in the Middle East, it could be an Aleppo Olive. If it is from Greece, it could be a Royal Victoria or Naphlion olive. The olive could be a Ponentine or Ligurian if it originates from Italy,or a Nyons olive from France, a Manzanilla Olive from Spain, or an Aphonso from Chile.
- 6). Find out how the olive has been cured. The Aleppo olive is dry cured. The Alphonso olive is cured in wine or wine vinegar solution, and the Empeltre Spanish olive is cured in sherry. The Ligurian and Lucque olives are brine-cured. American-style Picholine olives are soaked in citric acid, but the same olive from France is marinated in herbes de Provence.
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