With so many varieties to choose from, it's no wonder there are so many ways to process and prepare European olives. Pitted, chopped, sliced, whole or stuffed—the list goes on. Examples:
Green Olives Stuffed with Pimiento: The One with the Pimiento!
Green Olives seem to reach culinary perfection when pitted and stuffed with pimientos. Originating in 18th Century, olives stuffed with pimientos blend a nutty flavor with the sweet flavor and crisp texture of red peppers.
It's a true Mediterranean delight. These olives are commonly used for hors d’oeuvres and their balanced character work as well with sharp cheeses as they do with milder foods. And at 37 calories per 7 olives, the Green Olive is as guilt free as it is delicious.
Black Ripe Olives: A Different Kind of Olives
Not all olives are created equal and the Ripe Black Olive is no exception. This darkly colored and popular table olive owes its special character to a unique cultivation. Harvested before it reaches full ripeness, it's treated to bring out its special flavor. To make them black, they are plucked early and put through an accelerated ripening process. Once fully processed, the Ripe Black Olive is both mild and subdued and has a light, flexible flavor. They can be enjoyed any time of day—as a quick daytime snack or with an elaborate evening meal. They are the perfect companions for any plate.
Queen Olives: Bigger is Better
Rich, bold and silky smooth, the Queen Olive is the flamboyant member of the olive family. It's larger than most olives and boasts a wider taste profile. When pitted, it can be used for stuffing, cooking or just plain old snacking. Its unique processing produces an olive with a slightly drier texture and a nutty, spicy flavor. They're best served cold and are great with grilled meats or in roasted vegetable salads. And, of course, they're fantastic on their own as an anytime snack!
Green Olives: A Timeless Classic
Adaptable and sophisticated, the European Green Olive is a year-round favorite. It is flavorful enough to stand alone, yet adaptable enough to make any dish even more memorable. The flavor profile of this olive offers a bold, sharp, spicy flavor, and it possesses a silky, soft texture. No hors d’oeuvre tray or tapas table should ever go without this classic ambassador from the Mediterranean diet!
Sliced Black Ripe Olives: A Variation on a Theme
Sliced Ripe Black Olives are simply the recipe-ready version of this favorite. They can be artfully combined with countless foods and dishes to produce a nutty, complementary flavor. Add to pizzas, salads, tapas, hors d'oeuvres, pastas, sauces, meat dishes and more. There's almost no end to the list of foods that can benefit from a touch of this Mediterranean delight. Start tossing some into your favorite foods and taste the difference of European olives for yourself.
Stuffed Olives: Just Add Anything
When it comes to adding flavor to the olive, the pimiento is only the beginning. Almost any food can be combined with this Mediterranean favorite. Garlic, blue cheese, jalapenos, capers, anchovies and more. You can even mix and match to create the flavor that matches your meal or get together. So go ahead, get creative, and find out why European olives can add life to any party.
Thanks to the numerous options for presentation and the various types of processing methods used, a wide range of table olives are available. From pitted and chopped to sliced in segments, quarters or halves, or even just left whole, European olives come in all shapes and sizes.
Our 3 main varieties are:
- Manzanilla: It’s the variety most appreciated internationally for its quality and easy deboning. This delight is usually prepared in the Spanish or Seville-style with a variety of marinades.
- Hojiblanca: Its fruit is late to mature and the coloration goes from violet to black. The pulp is firm, and it’s very appreciated in the elaboration of black olives seasoned in the "Californian" style.
- Queen: It’s highly appreciated for the size of its fruit and the fleshy pulp. It has an oval shape and a slightly asymmetrical shape. Also known as " The Beauty of Spain".