OLIVES GALORE (SALLYE)

1
sallye bates

By
@grandedame

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

Rating:

★★★★★ 1 vote

Comments:
Method:
No-Cook or Other

Ingredients

How to Make OLIVES GALORE (SALLYE)

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

Printable Recipe Card

About OLIVES GALORE (SALLYE)

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




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