Start the month of celebrating National Olive Day on June 1. Olives are a versatile and delicious culinary staple enjoyed all over the world. A moderate-calorie, nutrient-dense food high in healthy fats, a single olive contains roughly 4-6 calories. Since nobody eats just one, consider that 10 small to medium olives provide 40-60 calories along with disease fighting antioxidants. If you are watching your salt intake, keep in mind 10 small olives contain between 250-450 mg of sodium. Luckily, a few olives can go a long way to add flavor to salads, sauce, pizza and so much more.
Did you know that olives are classified as stone fruit, like cherries and mangos? Fun fact – olives start off green and darken the longer they stay on the tree. So, the darker the olive, the riper it was when it was picked. Raw olives are actually inedible due to a mouth puckering, bitter compound that acts as a natural defense mechanism for the fruit. Raw olives require curing, usually in a brine or in salt, to transform the fruit into the flavorful snack or ingredient that we love.
There is so much more to olives than the green pimento stuffed variety you grew up with or the black olives you find in a can. With 100’s of different olive varieties, use National Olive Day to embrace a new type of olive, or enjoy an old favorite. For those people who don’t think they like olives, they may not have tried the right ones yet.
Some of the more popular varieties of olives include:
- Kalamata Olives are from Greece. They are a deep purple color with a shiny skin and shaped like an almond. They have a rich fruit flavor that can be a bit smoky.
- Liguria Olives, also called Taggiasca Olives, are grown in the northwestern region of Italy. They are a bit smaller, typically served green and may be cured with herbs like rosemary, thyme and bay leaves.
- Mission Olives are from California and can be green or black. They have a mild and bright taste.
- Manzanilla Olives, with a smoky, almondy flavor, are grown in Spain. They may be stuffed with a pimento or cracked and dressed with olive oil.
National Olive Day is an ideal time to appreciate and enjoy some of McCaffrey’s recipes and/or visit the olive bar at McCaffrey’s. Bring flavor and flair to your table with this remarkable little round fruit.
- If you are looking for a great appetizer that can be made in advance, this rich Olive Tapenade is perfect – serve with some whole grain crackers or toasted baguette slices.
- Jump start any meal with this Peach, Tomato and Olive Salad. This healthy arugula salad can be made with Nicoise or pitted black olives. A homemade lemon vinaigrette gives this delicious salad a spark of citrus flavor.
- For a satisfying vegetarian meal, consider this Vegetable Medley with Polenta. Kalamata olives are a nice addition among an assortment of sauteed eggplant, squash, zucchini, and carrots served over a creamy polenta. This mild but filling recipe is also a nice side dish.
- This easy Tilapia with Olives recipe is packed with flavor. Tomatoes, olives, garlic and capers make a delicious topping that you can use on any other type of fish or poultry.
- This quick and easy Pasta with Olive and Beans recipe is full of rich fresh tomato flavor, zesty olives, and high-protein beans. Toss this pasta together in less than 30 minutes—perfect for a weeknight dinner or a picnic side!
There are so many ways to enjoy olives, whether tossed in salads, simmered in stews or sauces, plopped into a martini or popped into your mouth. The sweet, salty, sour, and savory flavor profile of an olive lends numerous opportunities to become an essential ingredient in any kitchen.
