Olive guide

15
ITALFOODS OLIVE GUIDE JUNE 2008 www.italfoodsinc.com

Transcript of Olive guide

Page 1: Olive guide

ITALFOODS OLIVE GUIDE

JUNE 2008

www.italfoodsinc.com

Page 2: Olive guide

O L I V E T I D B I T S

“I drink too much. The last time I gave a urine sample it had an olive in it.”

- Rodney Dangerfield

An olive is a fruit – a drupe to be exact. Similar botanically speaking to an apricot or cherry. The olive, of course, has considerably less sugar and the presence of a glucoside called Oleuropein. This glucoside, which gives the olive its characteristically strong bitter taste, is not found in any other fruit or tissue in the plant kingdom.

How it was discovered that this bitterness could be harnessed and a delicious taste treat would emerge is lost in the mists of time. Olive trees, Olea Europaea, have been cultivated for over 5000 years. It is believed that this first domestication of the olive occurred in Crete. The Egyptians recorded their knowledge of the olive around 1000B.C. The Phoenicians exported it to Greece, Libya and Carthage. The Greeks carried the olive to Sicily, Southern Italy and Spain. The Romans are largely responsible for creating the olive growing regions in the south of France and Sardinia. Moses exempted men from military service if their work was in the cultivation of olives. The first recorded California planting was in San Diego in 1769 at Mission San Diego.

Today, Italy, Spain and Greece are the world leaders in the production of olives. Olives are commercially produced in a wide range of countries such as New Zealand , Angola, China, Peru, South Africa and Afghanistan just to name a few. Nonetheless, it is still the Mediterranean countries that produce the largest amount of the world’s olives. Of the 800 million olive trees growing on earth at this moment, 93 percent are growing in the Mediterranean area.

All olives begin as green olives. Green olives have a sharper flavor and firmer flesh texture than black olives. Compared to black olives, green olives require less processing and preparation time before they are ready to consume. The harvest timeframe for green olives is from September to mid-October. Black olives are produced by leaving green olives on the tree for a longer period of time. Black olives are generally harvested from October – February.

The three main aspects that play a part in the flavor of the finished product are the olive’s ripeness at picking, the method of curing, and the flavors that might be added in a marinade or in storage. Curing olives draws out their bitterness.

Some typical methods of curing table Olives are:

Brine-Cured Olives: Olives are usually cut, split or cracked. Olives are soaked for 30-40 days in a solution of

water and salt. The brine solution must be changed frequently during that period because the olives ferment in it.As they ferment, they create lactic acid which helps to give brine-cured olives their typical sour taste. The olives end up with shiny, smooth surfaces. Greek olives are all brine-cured.

Lye-Cured Olives: Olives are soaked in water to which lye has been added. They are generally given two or three

lye-baths with a rinsing in between. Once the olives have lost their bitterness they are thoroughly rinsed/washed tomake sure no trace of the caustic lye is left. After the lye they are usually brined or marinated to improve their flavor. Lye curing is faster and more cost-efficient, but produces a blander, less flavorful result. Most Spanish olives are lye-cured.

Dry-Cured Olives: Olives are cured in layers of salt from 4-6 weeks. Salt draws out the moisture as well as thebitterness in the olives. The olives are stirred and drained during the curing process. After curing, they are rinsedof the salt, sit out to dry, then are stored in olive oil, sometimes with the addition of herbs and spices. These olives are saltier, chewier and meatier than other olives.

Fresh-Water Cured Olives: Olives are soaked in fresh water with no salt added for a month. The water ischanged frequently. Olives cured in this method will not store as well or last as long.Olives are high in Vitamin E, iron, and copper and provide a decent amount of fiber to the diet. In addition to vitamin E, olives contain a variety of beneficial active phytonutrient compounds including polyphenols and flavonoids, which also appear to have significant anti-inflammatory properties.

"Except the vine, there is no plant which bears a fruit of as great importance as the olive."

Pliny (AD 23-79)

Page 3: Olive guide

Olive Sizes

World olive size grading is calculated by the number of olives per kilo. American size is graded by the numberof olives per pound (the number of olives per kilo in the table further below is approximate for American sizes,

as the United States Department of Agriculture hasn't set official metric grading).

You may often see olives designated as 160/180, 400/420, etc. That indicates the range of how many per kilo, inthat size. You have to figure out from the context whether the writer is using World measurements or American

ones.

The descriptive terms that you will see below were reputedly drawn up in the 1920s by the Californiaadvertising firm "Curtis", which drew on names that were being used to promote movies at the time. The terms for larger olives have a good ring of hype around them -- you'd almost think they were describing a

circus.It's a bit odd that the California olive industry continues resolutely to use their own terms and own

measurements rather than standardize, especially because this is certainly one field in which the Americans are greatly outnumbered: California produces less than 1/2 of 1 percent of the world's olives,

so it would make more sense for them to standardize to the rest of the world.

Size descriptions are listed in order from largest to smallest.

Size Name Where QuantityPer Kilo

QuantityPer Pound

Size Number

(America)

Width

Super Mammoth (akaSuper Mamouth)

World 91–100 41–45

Mammoth (akaMamouth)

World 101–110 46–50

Mammoth American 140 to 160 65 to 75 5Super Colossal World 111–120 50–54Super Colossal American 60 to 70 32 or fewer 9 26 mm and largerColossal World 121–140 55–64Colossal American 70 to 90 33 to 41 8 24 mm to 26 mmGiants World 141–160 65–73Giant American 120 to 140 53 to 64 6Extra Jumbo World 161–180 74–82Jumbo World 181–200 83–91Jumbo American 90 to 120 42 to 52 7 22 mm to 24 mmExtra Large World 201–230 91–104Extra Large American 160 to 200 76 to 90 4 20 mm to 22 mmLarge World 231–260 105–118Large American 200 to 220

(sic)91 to 105 3 19 mm to 20 mm

Medium American 240 to 260 106 to 127 2 17 mm to 19 mmSuperior World 261–290 118–132Small (aka Select orStandard)

American 280 to 300 128 to 140 1 Less than 17 mm

Petite (aka Midget) American 300 to 400 141 to 180Brilliant World 291–320 132–145Fine World 321–350 146–159Bullets World 351–380 159–172SubPetite American 400 to 420 181 to 220

Page 4: Olive guide
Page 5: Olive guide

ITALY

GREEN BELLA DI CERIGNOLA OLIVES

ITEM # 763266ITEM # 763269ITEM # 763275

101/11070/8070/80

1 X 4 kg. Can1 X 4 kg Can1 X 2.9 kg. Jar

PIACERI DALL’ORTOPIACERI DALL’ORTO PIACERI DALL’ORTO

Bella di Cerignola are large olives that are meaty with lotsof flesh. They have a mild, sweet taste. The firm

flesh clings to the pit. Native to Puglia.

BOSANA OLIVESITEM # 763320ITEM # 763322 - PITTED

1 X 3 kg. Tub1 X 3 kg. Tub

SAN GIULIANOSAN GIULIANO

Bosana olives are meaty, buttery and full flavored. They are brine cured and are one of the most popular olives for

makingolive oil in Sardinia. They are about the size of a nickle.

GREEN CASTELVETRANO OLIVES

ITEM # 763208 1 X 6.6 lb Pail MADAMA OLIVA

A variety of olive that is grown in Italy, most notably in areasaround Sicily. Bright green in color, the Castelvetrano Olive is

harvested when it is young and is brine cured. Medium in size, about the size of a nickle, and oval in shape, the

Castelvetrano provides a mild and slightly salty flavor when served as a table olive or for use in salads. Similarly, it it

often used to enhance the taste of roasted meats, poultry and fish. Castelvetrano Olives are also processed into rich

flavored olive oils for cooking or dipping.

GREEN OLIVES

Page 6: Olive guide

SPAIN

ANCHOVY STUFFED GREEN OLIVESITEM # 762990 1 X 1.44 kg. Can LA EXPLANADA

Mildly flavored and not overpowering, these perfectly balancedstuffed olives are always a great choice. For their delicious flavor, the Manzanilla olives from the South of Spain are the countries favorite. Add anchovies from the North coast and

the combination is simply irresistible. They are about the size of a quarter.

ARBEQUINA OLIVES

ITEM # 763030 1 X 1 gal. Jar LA EXPLANADA

The robust flavor of these small ripe olives is slightly sweet,yet mildly bitter. These are very small, even tiny olives that are a

medium brown color. They originate in Spain (the Siurana district in Catalonia) and are characterized by a small amount of pleasantly

bitter flesh on each olive. They are always brine cured. This olive isalso prized for making excellent olive oil. They are about the size of a

nickle.

PITTED QUEEN OLIVES

ITEM # 763020 1 X 1 gal. Jar LA EXPLANADA

These plump, fleshy fruits are grown in theprovince of Seville, Spain and are large in

size.They are about the size of a 50 cent piece.

GREEN OLIVES

Page 7: Olive guide

SPAIN

ALMOND STUFFED QUEEN OLIVES

ITEM # 763005 1 X 1 gal. Jar LA EXPLANADA

PIMENTO STUFFED QUEEN OLIVES

ITEM # 763010 1 X 1 gal. Jar LA EXPLANADA

JALAPENO STUFFED QUEEN OLIVES

ITEM # 763007 1 X 1 gal. Jar LA EXPLANADA

GREEN OLIVES

Page 8: Olive guide

GREECENAFPLION1 X 4.4 lb. TubITEM # 763195 PARTHENON

Produced in Nafplion, Greece, these small green oliveshave a slightly bitter flavor. They are brine-cured and slit to

allow spices to penetrate. They are somewhat salty and firm in texture.

There are approximately 260-400 olives/kg.

CHALKIDIKI OR HALKIDIKI

ITEM # 763185 1 X 11 lb. Tub 91/100 PARTHENONPARTHENONITEM # 763180 - PITTED 1 X 11 lb. Tub 101/110

These Greek olives are green and of mammoth size.They are cracked or slit to allow the marinade

of spices and olive oil to further enhance their taste. They are elongated, with a prominent tip at the

bottom. The pit is slightly curved and the flesh has a good texture. They are used mainly for Spanish

style olives packed in brine.

ALMOND STUFFED GREEN OLIVES-COLOSSALITEM #763085 1 X 4.4 lb Tub PARTHENON

LEMON STUFFED GREEN OLIVES-COLOSSALITEM #763090 1 X 4.4 lb Tub PARTHENON

RED PEPPER STUFFED GREEN OLIVES-COLOSSAL

1 X 4.4 lb TubITEM # 763095 PARTHENON

GREEN OLIVES

Page 9: Olive guide

FRANCE

LUCQUES OLIVES

ITEM #763297 1 X 11 lb. Tub MINASSO

Lucques Olives are grown in France primarilyfor use as green table olives. They are "freestone" olives: the flesh doesn't cling to the pit. The olives have a long, slightly curved shape. Cured in brine, they are crisp with

firm flesh and amazing flavor that is reminiscent of butter and

hazelnuts. The olives originated in Lucca, whichis in Tuscany, Italy (Lucca is called "Lucques" in French).

The olives are now, however, grown only in France.

PICHOLINE OLIVES

ITEM # 763300ITEM # 763303 - PITTED

1 X 11 lb. Tub1 X 4 kg. Tub

MINASSOMINASSO

A variety of olive that is always sold green. It ismedium size, elongated and has its origins in

the south of France. Its flavor is mild and nutty.

GREEN OLIVES

Page 10: Olive guide

CALIFORNIA

COLOSSAL SEVILLANO OLIVES - PITTED

ITEM #763110 4 X 1 gal. Jar ITAL/PEARL

SEVILLANO OLIVES – GARLIC STUFFED

ITEM #763060 4 X 1 gal. Jar ITAL/LOS OLIVOS

JUMBO OLIVES – CRACKED

ITEM #763116 4 X 1 gal. Jar ITALBRAND

SUPER COLOSSAL SICILIAN STYLE OLIVES

ITEM #763119 4 X 1 gal. Jar ITALBRAND

GREEN OLIVES

Page 11: Olive guide

ITALY

SAN REMO OLIVESITEM # 764515 1 X 11 lb. Pail MINASSO

A creamy purple black olive from the San Remo region of Italy.Brine cured. They are about the size of a penny.

GAETA

ITEM # 764518 1 X 6.6 lb. Pail MADAMA OLIVA

Brine cured, from Gaeta in Lazio. Small, oval, meaty,slightly smokey. They are about the size of a penny.

ITEM #764520 1 X 11 lb. Pail MINASSO

TAGGIASCA1 X 11 lb. PailITEM # 764110 MINASSO

MINASSOITEM # 764112 - PITTED 1 X 4.4 kg. Pail

The classic Ligurian olive. Small and delicate with afruity aroma. Brine cured. They are about the size of

a dime.

OIL CURED OLIVESITEM # 764080 1 X 5 kg. Pail MINASSO

Ripe olives that have been salt cured, dried and thenstored in olive oil. They are pungent, meaty, and

salty.

BLACK OLIVES

Page 12: Olive guide

ITALY

BLACK SPICED OLIVESITEM # 764475ITEM # 764468

1 X 4 kg. Can PIACERI DALL’ORTOPIACERI DALL’ORTO1 X 2.9 kg. Jar

Brine cured olives, marinated in olive oil and herbs.

MILD BLACK OLIVESITEM # 764479ITEM # 764478

1 X 2 kg.1 X 4 kg.

JarCan 70/80

PIACERI DALL’ORTOPIACERI DALL’ORTO

Brine cured mild black olives.

MILD BLACK CERIGNOLA OLIVES

ITEM # 764480 1 X 4 kg. Can101/110 PIACERI DALL’ORTO

Ripened Cerignola olive. Meaty, sweet and fleshy. Brinecured.

BLACK OLIVES

Page 13: Olive guide

GREECE

KALAMATA OLIVESITEM # 764190 - PITTED

ITEM # 764210 - PITTED

ITEM # 764220 – SLICED

ITEM # 764230

ITEM # 764250

ITEM # 764280

ITEM # 764225

1 X 4.4 lb. Tub

1 X 22 lb. Tub

1 X 28.5 lb Tub

1 X 4.4 lb Tub

EXTRA LARGE

EXTRA LARGE

201/230

201/230

PARTHENON

PARTHENON

PARTHENON

PARTHENON

PARTHENON

PARTHENON

PARTHENON

EXTRA LARGE 201/230

EXTRA LARGE 201/230

EXTRA LARGE 201/230

EXTRA SMALL 321/350

1

1

1

X 11 lb. Tub

X 28.5 lb Tub

X 4.4 lb Tub

Kalamata Olives are harvested 2 months later than all other olives, in December insteadof October. This allows the Kalamata olives to mature on the tree (natural way) and become natural black/purple in color but also softer in texture. They are marinated

in brine with vinegar or with olive oil and vinegar to get the best taste.

JUMBO BLACK OLIVESITEM # 764420 1 X 28.5 . lb Jar 181/200 PARTHENON

Brine cured mild black olives.

ATLAS OLIVES – MAMMOTH – BROWN/GREENITEM # 764430 1 X 11 lb Tub 101/110 PARTHENON

Brine cured very large brown-green olives.

BLACK OLIVES

Page 14: Olive guide

SPAIN

BLACK OLIVES - SLICEDITEM # 764705 1 X 10 lb. Can LA EXPLANADA

Mild black olives sliced and ready to use on pizza, salad and pasta.

FRANCE

NICOISES OLIVESITEM # 763310ITEM # 763325

1 X 11 lb. Pail1 X 4 kg. Pail

MINASSOMINASSO

Small, oval shape – ranges in color from purple brown tobrown black. Rich, nutty mellow flavor. Brine cured. They

are about the size of a dime.

EGYPT

JUMBO BLACK OLIVES - PITTEDITEM # 764715 1 X 10 lb. Can 5 STAR

Lye-cured. Imported from Egypt.

BLACK OLIVES

Page 15: Olive guide

MIXED OLIVES IN HERBSITEM # 763288 - WHOLE

ITEM # 763289 - PITTED

1 X 5 lb. Bag PARTHENON

1 X 5 lb. Bag PARTHENON

Black, green, Kalamata, water, sea salt, EVOO,sunflower oil, herbs and spices. A lovely mix of

Meditteranean olives from Greece.

TRI-COLOR CERIGNOLA OLIVESITEM # 763430 1 X 5 lb. Bag (1 BAG OF EACH) MADAMA OLIVA

Bright green, red, and natural green sweet and meaty Cerignola olives.

YELLOW CERIGNOLA OLIVES – W/LEMONSUPER MAMMOTH

ITEM # 763410 1 X 2.5 kg. Can 90/100 BELLA DI CERIGNOLA

Bright yellow sweet and meaty Cerignola with lemon used in the brine.

MIXED/OTHER OLIVES