Are green olives and black olives the same fruit at different stages of maturation? Or are they separate varieties? Do they press olive oil from both kinds?
The reason I ask, my sister went to an Italian restaurant and loved the oil served with the bread (which was also wonderful). Nobody remembers the name of the oil, just that the label pictured black olives. I’d like to get her some tasty olive oil because she is a good and kind sister who deserves treats, but I’m not sure what to look for.
If you recommend a specific brand, bear in mind that I live in Indiana, where the term “gourmet shop” usually means 1/2 an aisle in the grocery store.
While we are on the subject of green olives, I’ve always wondered why they stuff the center of a green olive with pimento? Pimento (to me) seems fairly tasteless. Is it for color contrast? And why don’t they stuff black olives? Personally, I don’t think either kind needs to be stuffed with a pimento.
A pimiento is a pepper, very similar to a green bell pepper, only pointed at the end instead of blunt. When ripe, pimientoes are bright red.
Most of the olives you see today aren’t stuffed with pimientoes anymore. If you read the label carefully, it’s just some kind of paste that they dye red and pump in there (kinda like that “cheese” they put on nachos – a space age polymer plastic).
Other cool things I’ve seen olives stuffed with – jalepenoes, almonds and anchovies.
My understanding is that black olives are ripe olives. Green olives are not yet fully ripe. Peppers (like pimientoes) are similar. All peppers eventually ripen to red, so red bell peppers are fully ripe – green = not there yet.
Olives and Olive Oil – food of the gods!
Hey, If eating Olive Oil was good enough for Popeye…it’s good enough for me.
“I’d like to get her some tasty olive oil because she is a good and kind sister who deserves treats, but I’m not sure what to look for.”
—aseymayo
You’re a good brother, aseymayo.
Get her a bottle of “Extra Virgin” olive oil.
The better kinds are in a smallish bottle (mostly square), Italian, (or california, if available in your area), And should cost $10-$12 or more. These are not for cooking.
Delicious with a nice crusty sourdough french bread. Esp. a baguette. Also good drizzled on pizza.
Peace,
mangeorge
Work like you don’t need the money…
Love like you’ve never been hurt…
Dance like nobody’s watching! …Unknown
While there’s quite a few varieties to choose from, I’ve always wondered why, in my experience, plain old black olives are always sold in cans, while all of the others seem to always come in jars.
You’re a good sweetie-pie, asey. Why don’t you call the restaurant and ask them what brand they use? If you can’t find it locally you can probably order some from an on-line gourmet shop.
I totally disagree. While it might be a bit more expensive, cooking pretty much anything with extra virgin olive oil gives it an extra kick of flavor that I love. The brand I’m using now is called Colavita and is widely available (at least in New England) and is perfectly acceptable.
Aseymayo,
Ouch. I’ve been called a tool before, but if anyone ever calls me a power tool, I’m hanging it up.
“I totally disagree. While it might be a bit more expensive, cooking pretty much anything with extra virgin olive oil gives it an extra kick of flavor that I love.”
—TheDude
That’s fine, Dude. But I think if you add the oil at the end of cooking, you’ll find that the “kick” is even better. Turn off the fire, add olive oil and butter, stir. Try it. On fried potatoes. Yum
High heat ruins the extra flavor that you pay a premium for.
Colavita is a good brand. Not as expensive as some of the others.
Peace,
mangeorge
Extra virgin is oil from the first pressing (or, as a girlfriend of years ago put it, the first thrust). I asked a chef about that seemingly odd description once and was told stuff I don’t clearly remember, but to the effect that oil produced from subsequent pressings has a slightly different composition - either more or less debris, I think.
Clarifications, anyone?
Straight Dope on Olive Oil. Extra virgin oil is the best and purest of all the oils, with less than 1 percent acidity. This oil is produced without chemical means by stone crushing and cold pressing hand-picked olives. Virgin oil has a higher degree of acidity, up to 4 percent; it’s made of riper olives that have fallen to the ground. And pure olive oil, in spite of it’s label, is an oil that has been deoderized, deacidified, and decolorized by chemical means. (Quote from one of my Italian cookbooks.)
Yes, it’s delicious, but watch out-- it’s high in nasty artery-clogging compounds too. Enjoy, but in moderation.
– Sylence
“A friend of mine once sent me a post card with a picture of the entire planet Earth taken from space. On the back it said, ‘Wish you were here’.” - Steven Wright
