CloseFor a taste of authentic Italy, nothing quite smacks of Sicily like the salty and sweet flavors of cured or marinated olives. Here’s how you can tell the types of olives apart.Olive Appetizer RecipesBrine-Cured vs Salt-Cured OlivesBrine-cured olives have smooth, plump skin while salt-cured olives (sometimes called oil-cured) are lightly coated in oil and have wrinkled skin.BaresaneThese brine-cured olives from Puglia range in color from yellow to green to light purple. Delicate, fresh flavor.Bella di CerignolaAlso known as Cerignola olives, this brine-cured Puglian variety can be green, red or black. Large, mild and buttery.CastelvetranoA vibrant green Sicilian olive, also called Nocellara del Belice. Instead of brining or salt-curing, these are treated with lye before rinsing and storing. The result: very mild olives with a salty-sweet flavor and buttery texture.GaetaThese popular black or dark purple table olives from the Lazio region are typically brined before storing in oil. Tart, citrusy flavor.SaracenaAn ancient olive cultivar from Sicily, also called Minuta. These small black olives are brined or salt-cured.TaggiascaGrown on the rocky slopes along the sea in Liguria, these small, deep reddish-black olives have a sweet, fruity flavor.Look for these olive varieties at gourmet shops or online.3 Ways to Pit OlivesThe Pinch MethodFor soft or wrinkled olives (which are usually black), pinch one end between your thumb and forefinger and the pit will slip out.The Pressure MethodPlace olives (a couple at a time) under the wide part of a chef’s knife and quickly apply pressure. The force will loosen the pit. This method works for most types of olives.The Paring-Knife MethodFor olives with pits that just don’t want to budge (often large, green olives), hold upright and use a paring knife to cut the flesh away from the pit in slivers.The Health Benefits of OlivesOriginally appeared: September/October 2014Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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For a taste of authentic Italy, nothing quite smacks of Sicily like the salty and sweet flavors of cured or marinated olives. Here’s how you can tell the types of olives apart.Olive Appetizer RecipesBrine-Cured vs Salt-Cured OlivesBrine-cured olives have smooth, plump skin while salt-cured olives (sometimes called oil-cured) are lightly coated in oil and have wrinkled skin.BaresaneThese brine-cured olives from Puglia range in color from yellow to green to light purple. Delicate, fresh flavor.Bella di CerignolaAlso known as Cerignola olives, this brine-cured Puglian variety can be green, red or black. Large, mild and buttery.CastelvetranoA vibrant green Sicilian olive, also called Nocellara del Belice. Instead of brining or salt-curing, these are treated with lye before rinsing and storing. The result: very mild olives with a salty-sweet flavor and buttery texture.GaetaThese popular black or dark purple table olives from the Lazio region are typically brined before storing in oil. Tart, citrusy flavor.SaracenaAn ancient olive cultivar from Sicily, also called Minuta. These small black olives are brined or salt-cured.TaggiascaGrown on the rocky slopes along the sea in Liguria, these small, deep reddish-black olives have a sweet, fruity flavor.Look for these olive varieties at gourmet shops or online.3 Ways to Pit OlivesThe Pinch MethodFor soft or wrinkled olives (which are usually black), pinch one end between your thumb and forefinger and the pit will slip out.The Pressure MethodPlace olives (a couple at a time) under the wide part of a chef’s knife and quickly apply pressure. The force will loosen the pit. This method works for most types of olives.The Paring-Knife MethodFor olives with pits that just don’t want to budge (often large, green olives), hold upright and use a paring knife to cut the flesh away from the pit in slivers.The Health Benefits of OlivesOriginally appeared: September/October 2014Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
For a taste of authentic Italy, nothing quite smacks of Sicily like the salty and sweet flavors of cured or marinated olives. Here’s how you can tell the types of olives apart.Olive Appetizer RecipesBrine-Cured vs Salt-Cured OlivesBrine-cured olives have smooth, plump skin while salt-cured olives (sometimes called oil-cured) are lightly coated in oil and have wrinkled skin.BaresaneThese brine-cured olives from Puglia range in color from yellow to green to light purple. Delicate, fresh flavor.Bella di CerignolaAlso known as Cerignola olives, this brine-cured Puglian variety can be green, red or black. Large, mild and buttery.CastelvetranoA vibrant green Sicilian olive, also called Nocellara del Belice. Instead of brining or salt-curing, these are treated with lye before rinsing and storing. The result: very mild olives with a salty-sweet flavor and buttery texture.GaetaThese popular black or dark purple table olives from the Lazio region are typically brined before storing in oil. Tart, citrusy flavor.SaracenaAn ancient olive cultivar from Sicily, also called Minuta. These small black olives are brined or salt-cured.TaggiascaGrown on the rocky slopes along the sea in Liguria, these small, deep reddish-black olives have a sweet, fruity flavor.Look for these olive varieties at gourmet shops or online.3 Ways to Pit OlivesThe Pinch MethodFor soft or wrinkled olives (which are usually black), pinch one end between your thumb and forefinger and the pit will slip out.The Pressure MethodPlace olives (a couple at a time) under the wide part of a chef’s knife and quickly apply pressure. The force will loosen the pit. This method works for most types of olives.The Paring-Knife MethodFor olives with pits that just don’t want to budge (often large, green olives), hold upright and use a paring knife to cut the flesh away from the pit in slivers.The Health Benefits of Olives
For a taste of authentic Italy, nothing quite smacks of Sicily like the salty and sweet flavors of cured or marinated olives. Here’s how you can tell the types of olives apart.
Olive Appetizer Recipes
Brine-Cured vs Salt-Cured Olives
Brine-cured olives have smooth, plump skin while salt-cured olives (sometimes called oil-cured) are lightly coated in oil and have wrinkled skin.
Baresane
These brine-cured olives from Puglia range in color from yellow to green to light purple. Delicate, fresh flavor.
Bella di Cerignola
Also known as Cerignola olives, this brine-cured Puglian variety can be green, red or black. Large, mild and buttery.
Castelvetrano
A vibrant green Sicilian olive, also called Nocellara del Belice. Instead of brining or salt-curing, these are treated with lye before rinsing and storing. The result: very mild olives with a salty-sweet flavor and buttery texture.
Gaeta
These popular black or dark purple table olives from the Lazio region are typically brined before storing in oil. Tart, citrusy flavor.
Saracena
An ancient olive cultivar from Sicily, also called Minuta. These small black olives are brined or salt-cured.
Taggiasca
Grown on the rocky slopes along the sea in Liguria, these small, deep reddish-black olives have a sweet, fruity flavor.
Look for these olive varieties at gourmet shops or online.
3 Ways to Pit Olives
The Pinch Method
For soft or wrinkled olives (which are usually black), pinch one end between your thumb and forefinger and the pit will slip out.
The Pressure Method
Place olives (a couple at a time) under the wide part of a chef’s knife and quickly apply pressure. The force will loosen the pit. This method works for most types of olives.
The Paring-Knife Method
For olives with pits that just don’t want to budge (often large, green olives), hold upright and use a paring knife to cut the flesh away from the pit in slivers.
The Health Benefits of Olives
Originally appeared: September/October 2014
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