Our last olives round up was a huge hit, so we’re back at it again with more delicious olive recipes!
Did you know California grows 95% of the nation’s olive crop? It’s true! Hundreds of farm families scattered throughout the California’s inland valleys proudly grow the vast majority of the state’s crop. The fertile soils, warm days and cool nights provide an ideal place to grow premium quality olives.
Olives are harvested in early fall while the olives are still green and have just started to change color. From there, they are transported to a processing plant where they are sorted, graded and stored until they are ready for curing. There are only two olives canneries in California, both of which are multi-generational family businesses. So, every time you enjoy the delicious taste of California Ripe Olives, you’re supporting hundreds of California farming families!
There are so many delicious ways to enjoy California Ripe Olives and we’re excited to share a few of our favorite olive recipes. Let’s get started!
Smashed Green Olive And Pistachio Burrata Bruschetta check all the right boxes! Are they easy? Yes. Can you make them ahead of time? Definitely. We have a feeling this quick and simple appetizer from our friends at Salt and Wind will be on repeat all summer long.
Sure, grilled asparagus are delicious on their own, but when you toss them with an Olive-Chile Dressing…let’s just says that this Asparagus Salad from Hola Jalapeno might be our new summer favorite!
Every good Crumble knows that Teri Turner is a whiz in the kitchen (to put it lightly). Who else would have thought to pair sweet California Grown citrus with briny green olives? ThisCitrus Chopped Saladis hearty, delicious AND Whole30!
The best way to describe our friend Kruti‘s Green Olive Pesto? A mashup of traditional olive tapenade and pesto. Try mixing it into pasta or on top of grilled meats!
Teri‘s Steak Salad is delicious year-round, but particularly delicious when loaded with sun ripened summer veggies!
Cali-Chelada
The traditional Mexican Chelada gets a California-style makeover with veggie kebabs and grilled asparagus. It’s like serving appetizers and co*cktails all in one bowl!
The classic Chicken Marbella recipe is totally delicious but also pretty time consuming. This retro redo is a simple chicken dinner idea that packs BIG, BOLD flavor with minimal effort. Whether you plan ahead to marinate overnight for maximum Marbella flavor or you just want to get a delicious dinner on the table with only a few minutes of prep timeto spare, Meg‘s Sheet Pan Chicken Marbella tastes great with almost zero hassle.
Looking for a way to spice up your usual Wine Wednesday fare, or a craving a light healthy meal? Try this Mini Stuffed Peppers Recipe with Olives and Pepper Jack Cheese. From start to finish, you can have this delicious stuffed pepper recipe on the table in under 20 minutes!
Nothing feels quite as fancy as sipping on a martini, and our friend Meg from This Mess Is Ours swears this is the best Dirty Vodka Martini recipe. Cheers!
FAQs About Olives: What You Really Want to Know!
Are Olives Good For You?
Yes! Olives are an integral part of the Mediterranean diet, which supports good health and has even been associated with longevity. They’re high in monounsaturated fats, or healthy fats, that help to lower blood pressure and reduce risk of chronic disease. California Ripe Olives also happen to be naturally gluten free, vegan, Keto and Paleo-friendly – so they’re easy to incorporate into any specialized meal plan.
Are Olives A Fruit?
Fruit is defined as an edible portion of a plant that develops from a flower and contains seeds. So yes, olives are a fruit (specifically a stone fruit). The fact that olives are savory while the vast majority of fruits are sweet does tend to cause confusion on this front but does not change their designation.
Green Olives Vs. Black Olives: What’s the Difference?
Fun fact: The color of an olive is not derived from a degree of ripeness or a certain variety, but rather from exposure to oxygen. To produce black olives, pure air is continuously bubble through the tanks during the multi-day curing process. Green olives are protected from exposure to oxygen during the curing process.
We’ve shared some of our favorite olive recipes, now it’s your turn! Snap a pic of your faves and post on social using #CAGROWN.
Craving more CA Grown goodness! Check out our Pinterest page for fabulous, seasonal recipe inspo!
Green Castelvetrano olives are my favorite variety, as they are exceptionally buttery and meaty with a slightly sweet flavor. They taste about as close as you can get to olives fresh off the tree, so they are usually the variety I first offer to non-olive-loving friends to convert them.
Nutritional value: Both green olives and black olives are nutritious, but if you're looking for the healthiest olive option, green wins by a narrow margin. The reason is that green olives tend to be higher in polyphenols (antioxidants with anti-inflammatory benefits) than black olives.
Castelvetranos taste like no other olive. The flavor is sublime, mild in a way that feels more like a warm ray of sunshine or the first breath of fresh air after a day in the office than anything else. They're creamy, as if someone injected it with little hits of butter that melt on your tongue.
Olives are a seasonal crop that grows on deeply gnarled trees. Some 90 percent of cultivated olives go toward olive oil. The other 10 percent are eaten as table olives. Each olive varietal (or cultivar) has its own characteristics—meaning its own shape, size, bitterness, and even sweetness.
Olives provide many health benefits, but they are still relatively high in fat. Canned olives are often packed in brine, which makes them high in sodium (salt). Just one green olive contains 62.4 milligrams of sodium, so salt content can add up quickly.
We usually serve them as a snack for a drink or on top of salads, but olives shouldn't be eaten just for the taste. Did you know that experts recommend eating a small handful of olives a day? Eating just 7 olives each day is really good for you!
Olives are a scrumptious snack that boasts healthy fats and polyphenol antioxidants. Their low calorie density means that they may aid weight loss by helping you feel full. All the same, you should control for portion sizes because olives' calories can add up quickly.
But they're not exactly equivalent. Olive oil has been shown to support heart, brain, joint, and metabolic health. Olives may have similar effects, but there's less research on them. Be aware that olives contain more salt, which is important to note if you have high blood pressure.
In addition to the brain's reward system, various psychological factors can influence our cravings. These can include stress, emotional state, and cultural conditioning. For some, the unique taste and texture of green olives can evoke emotional comfort or nostalgia, leading to cravings.
“Castelvetrano-style olives are popular in Sicily. They are different to the Sicilian-style green olives that undergo a natural fermentation without a pretreatment with Lye. With Castelvetrano table olives, a local variety, Nocellara de Belice, is used.
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms.
Unopened, jarred olives will stay fresh for up to two years and don't require refrigeration. Even once opened, jarred olives will remain fresh for 12 to 18 months, provided they are sealed and stored properly in the fridge. By contrast, olives from the olive bar will only last in the fridge for up to three weeks.
One can eat olives at any time of the day. However, they are rich in healthy fats. Therefore one can eat them before bedtime if one wishes to have a healthy nighttime snack. In addition, they balance blood sugar, help you feel fuller, and aid in a good night's sleep.
Though olives are perfectly fine to consume straight from the jar, we recommend that you rinse them under cool water before serving. This removes most of the brine and sodium that coat the olive and can take away from the actual flavor. If you are watching your sodium intake rinsing is a must.
"The elegant way to eat an olive with a pit is to simply pick it up with a toothpick (if one is provided) or with your thumb and index finger, place it in your mouth, close your mouth, gently chew around the pit (gently so as not to crack a tooth), then discard the pit by using your thumb and index finger — while ...
Feta. This is taking things in a completely different direction but crumbled feta can provide a salty tang and burst of flavour to replace your olives. ...
Castelvetrano. Popular for cheese plates and antipasto platters, these bright green olives have a mild, buttery flavor and are both salty and sweet, says Hilliard-Knapp. She adds that they also make a delicious addition to pizza, pasta, and salads.
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