What that red thing inside of green olives?
Well, you now know the the red thing is called a pimento. Want to know what a pimento is? Great question -- that sweet red blotch inside a tart green olive has always been a puzzler. To answer part one of your question, we headed straight for Epicurious.com, where we found the following definition: pimiento; pimento A large, red, heart-shaped sweet pepper that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (the Spanish word for "pepper") is sweet, succulent and more aromatic than that of the red bell pepper... Pimientos are the familiar red stuffing found in green olives. Armed with a new appreciation for sweet peppers, we entered "olive + pimento" and "olive history" in the Yahoo! search box, hoping to answer the second part of your question. We couldn't find a specific reason as to where or why the practice of stuffing olives with pimentos started, but we did find some interesting facts about olives that may hint at a reason. First, Spain leads the world in olive production, followed by Italy and Portugal. Since "pimento" is a Spanish word, we're guessing maybe they started the pimento practice. That answers the where, now for the why. All freshly picked olives, no matter how ripe, have a vile, intensely bitter taste. In order to make them palatable, they must be pickled. Since pimentos are sweet and indigenous to the Mediterranean, it's easy to imagine an innovative farmer or chef way back when thinking they would make the perfect neutralizer to the olive's natural acidity. After all, aren't the best dishes created with ingredients most readily available? While this is all speculation, if you visited a Spanish tapas bar and sampled a variety of olive offerings, you'd see our point. So pour yourself a martini and puzzle no more.
Where to buy fresh olives?
Fresh off a tree? Or loose cured or brined olives? If your looking for an olive bar with a variety of diffent olives, Whole Foods has a nice bar( but also expensive). If you mean olives off a tree( thats what fresh means), they are not edible in that state. You would have to cure them or brine them( a long process). Also, those aren't that cheap either( $5.99 per lb vs. $8.99 for the already to eat olives in an olive bar). Tell me exactly what you mean? I am in that business( Goumet market and Importing). More info. Fresh olives are hard to get unless you live in an Italian section of NY( Like Arthur avenue or Mulberry st.) or an Italian section in any major city. However, when I worked for Whole Foods, we would order them if someone requested. Any Whole Foods near you?
What can you make with a giant jar of olives?
Easy home made preserved olivesStep 1: PREPARING OLIVESTo prepare olives, make a simple, straight cut into each one or poke each with a fork. This will allow them to release some of the bitterness and soak flavor faster.Place all olives in a big pot, cover them with water and place a big, heavy plate in the pot to keep the olives at the bottom, fully submerged.Leave olives in water for 2 weeks, changing the water every day. (I’ve been changing water every day when back from work. Takes only a minute.)Step 2: ADDING OLIVES TO BRINESterilize your glass jars and lids first by washing them with warm soapy water and then popping them in the oven at low temp (120C) until completely dry. Allow to cool before handling. (If lids are plastic, do not put them in the oven. Use sterilizing solution.)When taking them out of the oven, do not touch them on the inside.Add olives to jars, making sure they are packed as tight as possible. Stuff as many as you can.To make brine, for every 500ml water, add about 100ml vinegar and 2 TBSP coarse salt. First add salt to a bowl with 3-4 TBSP warm water and stir to dissolve salt. Then add salty water to 500 ml water and 100 ml vinegar and stir to combine.Pour brine in the jars filled with olives, to the top of the rim, until it begins to overflow – it is key that no air remains in the jar.Screw the lids on the jars, label them and leave them in a dark cupboard for about 2 monthsStep 3: MARINATING THE OLIVES – make enough for 1-2 weeks at a timeNow your olives are ready to take on the flavors of the marinade.Rinse olives to remove excess salt and vinegar.Mix marinade ingredients in a bowl.Add olives to marinade and stir to coat them well.Place the olives in a closed jar and add more olive oil if needed to coat them. (Do not worry about wasting olive oil. Whatever will be left after eating the olives will make a wonderful addition to salad dressings!)Place olives in the fridge for 1-2 days. Flavors develop as they sit.Keeps well for few weeks in the fridge.
Green olives left out after opening...Are they bad?
A jar of green olives, (with red pimento's in middle) was open yesterday afternoon, and left out until tonight, which has been pver 24 hours. The jar says, "refrigerate after opening" but I think that's just to keep it fresher longer...It can't hurt me or make me sick to eat some now can it? Because I'm REALLY craving something salty!!
Can green olives substitute for Kalamata olives?
I am making a chicken dish called Chicken Athena. It is asking for Kalamata olives. Can regular green or black olives substitute well in this dish? Thank you tons
How bad is it to eat a whole can of black olives?
I used to love hominy - - I would eat a whole can also - barfed - retched for several minuets couldn't stand even the smell of them for years they are still delicious but - I eat only what is served in a salad IF you eat in moderation there is no fear of any ridiculous sodium overload Children seem to love whole pitted olives - one on each finger - - I never saw a child indulge as you describe yourself
Why do Americans not like olives?
Sure, some of the 350,000,000 Americans don’t like olives. I’m not one of them. I suspect that much of the dislike comes from the fact that most of the olives people are exposed to are these (not the particular brand, just the type).Pitted olives, soaked in lye, then put up in cans to sit for ages on supermarket shelves. Sad, flavorless things, lacking texture and any remnant of their original pizazz. Most of the olives one finds on pizza and in restaurant salads are these unfortunate canned olives. They are hard to like. But they aren’t really olives.Fortunately, some of us are exposed to real olives, in all their marvelous variety of size, shape and flavor. One of my college friends had a mother who insisted on smuggling half gallon jugs of her home brined olives from Greece every time she came to visit. We loved those olives, as who wouldn’t. Meaty, salty and delicious.My grandfather loved his olives. He would eat them as a snack, as a side dish with meals, with pita and hummus for lunch. When he took us shopping on Atlantic Avenue in Brooklyn, he would let us taste all the different olives from their barrels of brine, and decide which kind to buy for the week’s meals. Sometimes little dark, purply ones from Provence. Sometimes those great big green, meaty ones, the Cerignolas from Puglia in Italy. My favorites were the wrinkly, black, oil-cured Moroccan olives, with chili flakes.Olives in Provence market stall, with my favorite purple ones front and center.Sure, there are some people in the US who don’t even like good olives. But there are also many of us who do. All kinds of olives, in their many colors, shapes and sizes.
Where do olives grow in India?
Size of trees: 24 InchOlea europaea trees- Olive trees prefer sub-tropical and temperate regions of the world. These trees are native to the Asia and Africa. They like hot weather and sunny positions without any shade. They need full sun for fruit production, but also need a slight winter chill for the fruit to set. Temperatures below minus 10°C (14°F) may injure even a mature tree.Trees can produce a crop when they are 6 years old and continue producing a commercial yield for the next 50+ years. Major var. propagated at the Jammu and Kashmir Medicinal Plants Introduction Centre-JKMPIC.Availability of OLIVE varietiesLeccinoCorotinaMessinesePendolinoMoralioFrantioCipressinoPicholino- Pollnizer and pickle type Belice - Pickle typeZaituna - Pollinizer and pickle type Etnea - Pickle type Olive trees Size of plant : 2 ft+ (both male and female).Shippment : You must pick up the large planting material from our inistitution directly, however 250 to 500 plants shippment is possiable for by air.Fright charges additional.For more details: jkmpic@gmail.comlike us http://facebook.com/jkmpicMore details:http://jkmpic.blogspot.in/2016/1...
Cats and black olives?
My cat does the same, one time I left a plate on the end table that had olives in it, just the liquid was left but she smelled it and went crazy over it, I think it may have some of the cat-nip qualities and mine were green olives. I've had some of my friends say the same about cats loving the smell of olives, it wouldn't harm them so don't worry. now whenever I have olives with something I'll give her a little bit just for the scent and she's enjoying herself
Why does garlic stuffed green olives make my breath smell so bad?
Chew some gum afterward or eat a breathmint.