Black olive : Typically Mediterranean product, theblack olive is the fruit of the olive tree picked at full maturity (December, January, February), as opposed to theolive green which is harvested before maturity (September, October, November). The taste ofblack olive is then more robust and its calorie content is higher.
Purchase: Theblack olive is picked between December and February but can be consumed all year round. It is easily found, marinated or simply in brine, in supermarkets, either in the aperitif cake section or in the canned goods section. There are no black olives strictly speaking but olives, some varieties reach this color but many have a very dark purplish tint. This deep black color which dyes industrial black olives results from the addition of ferrous gluconate, a food coloring.
Preparation: Black olives, like most olive varieties, cannot be eaten immediately after harvest. They must therefore be prepared: they must in fact be debittered in order to remove their bitterness then rinsed and made ferment in brine for example.
Use: Black olives, after being prepared, can be enjoyed plain, marinated or in brine as an aperitif. They can also be used to make tapenade or oil. We can finally incorporate them into cakes salty, bread, focaccia, on pizzas or in simmered dishes based on volaille or a veal sauté with both olives.
Conservation: Black olives, in brine or marinated, can be kept for several months in jars. Simply store them in a dry place away from light and heat.
Nutritional value: Food rich in iron and sodium,black olive is significantly more caloric than green olives and can become even more so when marinated inoil with aromates.
Varieties: There are several varieties of olives in France that are renowned and recognized by a label, this is the case for AOP olives from the Vallée des Baux-de-Provence or Nyons harvested in Drôme and Vaucluse.
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