DIFFERENT TYPES OF OLIVES

Olives have been eaten for centuries. From ancient Greece to modern times, olives and olive oil have been a staple of the Mediterranean diet. Today, Spain is the leading producer of olives with roughly 35% of the world's annual production. There are almost 300 regional variations in Spain alone, each with a unique flavor and appearance according to the fruit's ripeness when picked and how the olives are cured.


Manzanilla

The most popular Spanish green olives, originating from Andalucia. Manzanillas are light green and have an abundance of flesh. Often they are stuffed with any number of ingredients. A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped. It is brine-cured and has firm textured meat providing a slight almond flavor and may be a little bitter or smoky tasting. Generally pitted, this olive is often stuffed with garlic or pimento. Also known as a Manzanillo or Spanish olive.



Arbequina

The typical olive of the Catalonia region, arbequinas derive their name from the village of Arbeca in the province of Lerida. A small olive ranging in color from a light to dark brown and noted for a nutty flavor. Traditionally, these olives are served as an appetizer marinated with garlic cloves, thyme and other spices. Often served alongside pan tumaca, oven-roasted bread slices spread with tomato and olive oil.

Nicoise

The nicoise olives come from French and they represent a specie of black olives which are consumed when they ar fully ripe. The size of the nicoise olives is rather small and they have a mellow flavor and a firm, yet juicy flesh. Due to the fact that their size is small and the pip is rather big, there is a little flesh in 1 olive. Still, thies type of olives is among the most famous French olives and they are used for various traditional specialties. These olives have around 250 calories per 100 grams and they are full of vitamins. especially the E vitamin, which is found in a quantity of 8 grams per 100 grams of nicoise olives. This type of olives is consumed with many herbs and spices in numerous salads, made of greens and vegetables. Even more, the nicoise olives are used in the French cuisines as a filling or side dish for light sandwiches, made of white puffy bread and white cheese whith lettuce, tomatoes and onions.