olives

The olive, botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found traditionally in the Mediterranean Basin. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. Olea europaea is the type species for the genus Olea.
The olive's fruit, also called an "olive", is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine. The tree and its fruit give their name to the plant family, which also includes species such as lilacs, jasmine, Forsythia, and the true ash trees (Fraxinus).

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  1. Z

    No olives please

    I've known the basics of a Mediterranean Diet for ages, but thought I'd get into it more I have a few recipes in general cookery books, but I've also bought a recipe book (BBC 101 Mediterranean Dishes), and I'm more or less ready to start - but I have a problem I don't like olives! I don't...
  2. medtran49

    Olive oil cake

    Has anybody made one? I've seen many recipes but have been hesitant about making one because I just can't wrap my head around using olive oil for a cake.
  3. Yorky

    Olive Oil

    We have tried a number of olive oils here generally for cooking. Last weekend my wife found this brand in the supermarket. Filippo Berio. Is anyone au fait with this brand?
  4. Z

    Olives shelf life?

    I'm not very keen on olives, but now & again I put some in a salad Presumably a jar of olives (in brine?) will have a fairly long shelf life, even after opening, but do we know how long loose olives bought from a supermarket's deli counter will last?
  5. H

    olive oil for frying?

    Does anyone here use olive oil for frying?
  6. F

    Recipe Kalmata Black Olive Tapenade / What are your fave olives ?

    Since time immemorial, the Greeks have been floating olives on Winter bean soups. The Moroccans prepare a pungent salad by combining them with preserved lemons, and the Italians and the Spanish gobble them down. The Southern Italians prepare Pasta Puttanesca and The French, southern French...
  7. F

    Recipe Kalamata Black Olive Tapenade Spread

    If you could only use 1 Word to describe Crete, it would have to be heaven on earth. This simple appetiser is heaven on earth .. While travelling along the north coast, and spending a few days in Port Haina, many years ago, we met a Greek Couple from Port of Call Salonika, Greece´s 2nd city...
  8. MypinchofItaly

    Recipe Black olives patè

    The black olives paté is an excellent sauce, ideal for seasoning toasts, crackers, sandwiches, but also as an addition to other tasty recipes. About 170 g., Preparation time 5 minutes 100 g of black olives 1 tablespoon of extra virgin olive oil (EVOO) a pinch of salt a little peeled clove of...
  9. Morning Glory

    Recipe Sicilian Swordfish (Pesce spada alla Siciliana)

    Well, I really did think I’d come up with an original recipe. I bought some beautiful swordfish steaks and I was thinking about how they would work so well with salty olives and capers, sweet raisins and creamy pine nuts in a garlicky tomato sauce. Having ‘invented', cooked and photographed the...
  10. MypinchofItaly

    Recipe Mediterranean aubergine rolls

    Ingredients for about 10 aubergine rolls: 2 sprig of fresh thyme (or basil if you prefer) 1 aubergine 100 g. of mozzarella extra virgin olive oil to taste n° 15 black or green pitted olives dried oregano a teaspoon of capers salt and black pepper to taste tomato sauce 100 ml 2/3 cherry...
  11. jennyb

    Recipe Baked Cod, Artichokes and Olives

    Ingredients 400g cod fillet 1 400g tin of artichoke hearts (drained) A tub of mixed olives - about 15 olives Lemon juice Olive oil Salt and pepper Method Place the cod in an oven dish and scatter over the artichokes and olives Pour over a few tablespoons of olive oil and squeeze the juice of...
  12. Morning Glory

    Recipe Pissaladiere Quiche

    Pissaladière is a classic French dish, and is normally made rather like a pizza, often using pizza dough. Here I've turned it into a quiche buy using shortcrust pastry and eggs. I used red onions but it could as easily be made with white onions. :) For a vegetarian version, you could use strips...
  13. Caribbean girl

    Recipe Pasta with Green Beans and Cherry Tomatoes

    This is a quick and easy meal to prepare and can be taken either hot or cold. Source: http://greenvalleykitchen.com/pasta-green-beans-cherry-tomatoes/ INGREDIENTS 8 oz of pasta - about 2 cups dried pasta. I used mini farfalle. 2 cups of chopped green beans. 2 cups of halved cherry tomatoes...
  14. Zyni

    Which is the best olive oil to use?

    Virgin, extra virgin, etc., I'm not sure which one is the best to use? I presume that these descriptions have more to do with the flavor of the oil. Which one tastes the best, if you have a preference? Which one is the healthiest? Is there a difference, health wise?
  15. SatNavSaysStraightOn

    Would you adopt an Olive Tree?

    I sign up to a newsletter about sourdough and today it contained some information about olive oil and handling sourdough. But that was not the bit that got my attention. The part that got my attention was the part about the lady concerned (Vanessa Kimbell and her sourdough newsletter) having...
  16. Morning Glory

    Recipe Ham, Olive and Cheese Quiche

    One of the first ideas to come to mind for the 'ham' Recipe Challenge, was quiche. Well obviously! But how to find an interesting flavour combination? Good ham has a slightly salty but sweet flavour so it pairs well with sour tastes. Black olives are ripened green olives and are a little...
  17. ambrosia

    How to preserve fresh olives?

    I wonder what is the best way to preserve olives freshly picked from a tree? I read that it is quite a lengthy process to remove the bitter taste from the fruit. Apparently you have to soak them in brine and remove some of the liquid every day, while adding more salt. After a week you have to...
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