OLIVES GALORE (SALLYE)

sallye bates

By
@grandedame

A guide to the different varieties of olives. This is taken from my beloved Silver Palate Cookbook.


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Method:

No-Cook or Other

Ingredients

OLIVES OF ALL KINDS

Directions Step-By-Step

1
ALFONSO: Black, huge and delicious. American and Italian specialty

CALABRESE: Dull bronze green, more mellow

KALAMATA: Large, almond shaped purple-black Greek with powerful flavor. Some say best of all olives

GAETA: Small black smooth Italian, best packed in brine or oil & herbs
2
GREEK BLACK: Round meaty pungent; used in California brine-cured olives.

NYONS: Small round, reddish brown; oil-cured & pleasantly pungent

NI├žOISE: Tiny, tender black French cured in brine, packed in oil. Often used to make olive oil
3
PICHOLINE: Green french, crisp, tender and delicate and mild

ROYAL OR VICTORIA: Very large black Greek olives cured in olive oil, most favored taste

SICILIAN: Small, oval, cracked green Italian cured in salt brine

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Healthy