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olives galore (sallye)

★★★★★ 1
a recipe by
sallye bates
Austin, TX

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

★★★★★ 1
method No-Cook or Other

Ingredients For olives galore (sallye)


How To Make olives galore (sallye)

  • 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 NIçOISE: 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