Olives for all occasions

The ancient fruit is as popular as ever in every Italian dish

The olive has one of the most ancient of culinary histories. In fact, the olive tree is one of the oldest cultivated trees in the world. A native to Asia Minor, the tree spread from Iran to the Mediterranean about 6,000 years ago. The ancient Greeks passed on their love for the olive to the Romans, who spread olive tree cultivation throughout Italy.
Perhaps more than any other food staple, the olive holds an important place for a large number of the world's religions. In particular, it's the oil extracted from olives that's always been regarded as a treasured commodity. Applauded for its many health benefits, olive oil has often been termed, "liquid gold."
Muhammad, the prophet of Islam, used olive oil on his head as a religious custom and advised his followers to apply the oil on their bodies. Decades ago, olive oil was used to anoint new followers during Christian baptism. The olive branch is considered to be a symbol of peace in Christianity. It's no small wonder since an olive tree can live more than 200 years and after it dies, new branches will begin to grow in place of the old tree.
Beyond its religious symbolism, olive oil also holds a regal connotation. The ancient Greeks used the oil when anointing a new king or to congratulate winning athletes. The Greeks were so enamoured of this small culinary wonder that they created a legend around it: Athena, the goddess of wisdom, war and fertility, donated the olive tree to humans as a symbol of wisdom and health. The ancient Egyptians, for their part, believed their goddess Isis was responsible for discovering how to extract the rich oil from the olive tree.
Nowadays, Italy and Spain, where olives are a mainstay, are the world's largest producers of olives.
Green olives and their black counterparts, which are both rich in iron and potassium, are separated by ripeness. Green olives are unripe. They are picked from the tree when unripe in October and November so that they have a denser, bitter and sharper taste than black olives. They are usually pitted and often stuffed.
Black olives, which are fully ripe, contain more oil than their green counterparts. They are also less crunchy and more delicate in flavour.
There are many varieties of olives, which fulfill every taste bud and dish.
Sometimes packed with its stems, Italy's liguria olive works well in an antipasto dish or in a variety of pasta sauces.
Italy's black ponentine olives are brine-cured and have a subtle vinegar flavour, while the lugano is a salty olive, which is sometimes packed with olive leaves. Both olive varieties are a good addition to fish or rice dishes.
Perhaps Italy's most famous olives are gaeta. These small, wrinkled black olive are often packed with herbs. They're commonly enjoyed as an appetizer or with cheese.
Spain's manzanilla olives are the type you'll often find at the bottom of a Martini. These green olives, which are often stuffed with pimento and garlic, are a hit at cocktail parties, or as part of an appetizer.
The kalamata is one of Greece's shining exports. With its characteristic fruity flavour, these black olives are a tasty complement to feta cheese.
Alphonso olives, from Chile, are cured in wine and have a tart flavour and purplish colour. Their strong taste makes them a hit in rice dishes.
Olives are a great addition to a wide range of Italian dishes. They're a staple of pizza or Sicily's caponata, a salad of fried aubergines and capers.
For a starter course, combine olives with the refreshing taste of fennel. To make, mix green olives and Kalamata olives, lemon juice, sliced garlic, rosemary, paprika, black pepper and olive oil. The finished product is a distinctive and fragrant starter course.
Spaghetti alla puttanesca is an Italian specialty. This spicy spaghetti dish combines gaeta olives with olive oil, minced garlic, tomatoes, capers, parsley and hot peppers.
Olive paste, made from green olives and kalamata olives, is a great idea for dinner parties. The paste can be spread on crackers or Italian crostini. It can also be used to enrich sauces or salads or it can be poured over roasted vegetables.
Olives are a popular ingredient in meat or fish sauces or stews. Black olives are particularly good with salt cod. For a stew that'll warm you up during these cold February days and nights, combine salt, olive oil, flour, salt cod fillets, potatoes, olive oil, fish stock, chopped tomatoes, thyme, and salt and pepper to taste.

Publication Date: 2004-02-22
Story Location: http://tandemnews.com/viewstory.php?storyid=3664