Guide to Olives

.,
TO
S. F". e. \
vc
,.:'oo~
~'\ \ c..\.e.
Se.c.h D.,I\
p. 8"
BY CAROLYN ~ZiMA.
..,. n the past decml..
~ poured
.
Medih!mlllt~ml-styk
into the California
I
market
OUVL'Shaw
'['tIPse (Itty!;, with
~N'ONS
DIKrlption: 'Olis hrhl,'tl
I'.rt>rach()Hv l~ (hi~pn~lUt('r
[11i\"(,'II' till' M\.rlit.-rraIlP:ul.
UIIIIIIIIand medium .illl.tJl,
it's hlark.brown and iliglll
Iy shnwlc,1.
Textur.ondfla'lOri
Mt'HlY!
:'tt'wisol), nwll.in-your,
rUtlulh flUillilk~ Rir:hlv (>t'r
fllllll-'II iuut df'lkalt., wiUI
1IIIIu'.'ahL..:i..'iIC.
~ vpry IittJe spar('hing, YOII '~an fmet mon !J18It a dCYI):'n
vnriet.i.,s
oftpJI ~11iUP"fnuu'kets. n.'arly a.lwlIYs at
. spl'cialt;v
grc" :1'1' mId UI1~('aJpdelis.
Whell ~hoppmg, keep in mUld t.hat Jabeling is often
'I
hit-or-nriB.-; affair; till' sanw oliVl' may b., 1I11lfl«>Ied IIU'
d('\" if'llt'rallUll11e'i,
PKHOUffE ~
Oewiptlon: 'l1,i, hr."ed
FrI'lwhuliVt,I~small,
mort
T.xture and flava"
rehmv('fy
!'r1."IP;
II yon re not ~ttrl' jlL"l1«'ep looking
illild, huI1('I'Y. tt~hfly ~'lIh'd.
Uses: Vt:r.mtilf,.
fo'uw C..L!f'JI
ah'nr';ltfuuJUI
j,.tir
wI'1i
'0Il tind
Ih ~"'Wh.
grown for
nkc'
:\1"1I,W}fltlin
-\1; 'Urv\' ,hnrl1'; if "Hi~h'
'r~' ~II
TfJxturoundflovor
...;tlt\'
,u:'illh nutt.,,: '>'JUH 'hai
hiftt'r
..
Ut..: AJCOt)(tup"".tifoliv~
a1sc)tak,,'; w,'U to nuuinndl,' i'I~
,~flfBito ducti.u di~hi~
-- -.-
-~_-..
.AM'ISSA
.IONIAN
Delaiplion:,n.. hri,"~1
Gret'>k
ASCOWIE
.,
~
D.wipllon.
'nll. hrin..1
(I~k
olive.. i!lIArgt.>..round
..ud bhll'k'r""T"-.
Texture and flavor: 'l1.kk
o1iV(~ is 1U(~lillm.
la~e, round unci hright
gl't'('II,
Texlure Gnd flavar: I',rm,
"'~1
\..
oul.s.ide, hard iJISid.., (i(.'ntle
t1n\ Uf'!:1hit saJry \Vid, uu
hNhll1 aft"ruL')I.t~.
~
('risp; salLy and buttcl)'.
Uses: MRrinu,h' for apNili1"
nlin.'S; nh~(-'11(;('(.,,1for
St.'ufo!.11 fmhuls.
j
'Ii
~kin, lu.'nly l,,'xlnrt': filII,
fruily OnvIII
Uses: Ouud in p.1t~h~smilt
spn.'.ul.l'i.a",jIJlts'ii
marinatf'
iu uti .uhf ht'l"h.q [ur all !lIM'n
(ir; ('( lok 111'0lal1lh disht.,
Uses: Guod (o((."ating flUl uf
hand; nk-c in IJasta."wlcl
salldwkl~~s,
,
t.
r. r
~MORO«O
.KALAMATA
De~ription: "I'hi."ihriltl,tI
Ilali.;m 'Ilive is UU'41iu1U4
tllu('kilUI1,le allO alnulliti.
~ha()t'(1. It'MIL'iually ~lil ;uul
4'ur(>{liuhriut'.
Toxlll<O and flavar:
slnall,llnIWJI~IJlUl}lt~, rull
Hltc(shiny,
Textur. and flavor: 101nll
Uses: ~;xn~lI..nlin autipa
nh\'t' I-:L",h'!-j:ultl ~tHd\Yid,.
('S; ;lIs,t witl,l.lfu') .Jt' lish.
sal:ul..: alsu pa...ta sall«'I':'
wjllllfl"Ut!(U'S ;lIul ~arli,'
I II
u
(JUVf.\i.~ftfttln impm1f!d rCCIIII
Moruc('() and i~ ~iJllilCir in
st\'le to thp Morotwl1 oliVf.~
Toxturo Gnd flavor: Semi.
f)~rk and wrinkly, if's Ont'n
('ured wiUI hClhc.idt'
PftJVt.Uf'C,
Texlure and flavor; Rem.!lult ,uld saJl.y; sonll!whal
bilJ(~r with ~Ulht~rhaJ tlnvnr,
Uses: Jt;XCt,UNlt in olh't'
/XlSles IUld ."reads,
~tN\':itpiZ1.a,
. - - - rIItN-
r
I
fi.,h
hl:lf:k
TIlh> th"Y~('IIIl'd
'I!iV(' frolllll,I'&Jlllh
flf I'rnm'('
js 1.U'dilllll.~i:f.l1
aJul,nlf()I(..IJI.I4'k.
l'llriug,
H'SllftC'"
Pt'PI)(~r
umrinadt"
AOt.:r tlry.
:iflakt>ll
in a
Toxlure and flavor: s"n
Ilesh, lnrg~ IJit; lIIoisl,juky
IIIOIUII-fet.:'I,WiIIIIIPlfulIl('"
nurill .If(IIII<t<.IIulnavnr.
Uses:Tr)' ill:Utlhmsti,pi~,
P;I.')'8:mUt'CS",illl cremn,
11.
~f('ill ~prc..d for a sHcc ot ru:.lic ar(bom bremJ.
availahl,:
"'Morinat.,d,
'plced onves.1'bt>:'it'urt.
<:as)' to buy th~c tta)'s. hUI Maggie KJrin, own,,~ru( ()U\.dn resUmrdl)1 ill OakJ.mtl ~md ,It(Ihor or "The F{,us( or tll(' 01h'4',.. Ilk"$ makJuJ,t
her own. {t'lavormM hl~as; uh,..e nit wllh herbs
nhym~ or oregan...IInd red ddl(,\ tJ"kC5; a
~ROSSANE
Doscription:
,. d&1.
t'rea rt-'SOrn~(I"'f'k ways tO~fljt)Y Iht~ ri('hly
"Tapenado.1'his
Prm'f..I1t~"d1
(.'I;'~I<'t."'On'
sislSO( black olin'S. andtOvies. eaJk'rs, lemon
Juh'C. olive oil and soUletiwt."S tunCl. TnIJenndt~
is~&iY 10 makt. in :t fbud f)ro(-'t~$()r. and )'011
t~aQadjust tht'undlovl£>5 and (,-Opt.J"SIOBuit
)'our taste, Spread Ule puree on erostiui. ~erve
with crUlUt~.,. or n~c It dullop un grillt>d sword
rhh. Many ~ood t:lp"nud{lSart~m'ldlabl~com.
nu'rdally.
:UII' n,'shy; rit'h amlHln'1
witillitilUil't1r~lUllky
IW(
ItI'R'S,
SlIIf\U,h, firm h"XfUn'; fmiry
hHI tar1.
Uses: {irt,..t in Grt-'('k s:dillls,
De.cription: 'n,L, dry-""MI
suO I mt'aty; Jtigldy Halty and
biUer.
Uses: Ni(~ein 08v(' [~"L...h~
oud sl' a<L,;gOlldiu [L'lil
stews,
AGAETA
Description: 'ntj~IHiUt-'d
(..fet'k nli\'p is nu!diUlII.~il.(',
~NCH DRf"(UREO
Description: Tttis dry~,~lIn'cI
hlack (Iliveis nll'dilJm-largt~
""d iuky-hl.ck with wrinkled
.klu.
nnvu~ut ('olilinouly
.
Hi'Ulllpl('x
M('(l!tt'rrslu-':t.11 olives:
IKOISE ..
OeKrip tion: Thj~ hriJlf'fl
~lti1.'.(rtlln Nkl'lu Ih(' $uulh
IIf Fraru 't' i~ Iiny, brown ~
ht:wkitwll)(Jilllt.>tl.
rulu,.
ond flavor.
'~III! tho ...;Ii!(hfl.v,.,b",lIrlu
.kin Hil-thpit.ItNU(':11 m! I'
Brill}','#IJllt'wllldllill"r
U~'II: '{'t)' iIl'i:tl:uls, aUlil1iL";
lo plait 'K,pizza ; jlb"lIl
'hh'kt'llllr 1'lfU4Itlt'iI"W
~UlCQUE
Description: Thj~ hi IIIf:d
{<'c'Iwh, ,Iivt' ha 'HI'lfilllll
Description: 'ntis hrined
Italian oliVt, i..t;largp, round
."d Iori~ht gr."'n.
Texlure and flavor: Soil
,1(..1,-.\\'.....
,liv.,.' Ihat you cOllSislt,nUy Ukp, ~)oth IbI ~atjng
'1'((';111."1;11111 ttndwlf.h.....
--
U\"I: Honrt on KII)' :-u.riJlIL~
'p!;dt. i'XI""-I!PlIlm "IL',tt~
and ta.'iling until
,md cooking. 1I,.t'C ,; a gel"~ral guid" to Il,,' Me,literranc,UI imp.n1s
"'Htking
~itll rabhit.
Nyons
has a It.gaily dt't'ilU!d name' Jike French wine grapt.'S,
II S ..u1tivah~d aJld markett'd tlwl!,r "trid l'~gtllations,
VOUlh~diUII' nwtliulJI f(WI'II.
Sillfluth,
Only !lIP ('rmch
than 2,(J(J(Jyears and known as the king of oJiVl'S
wt>t'kluug SOjik iulcmull Juke, mhlt:t.>d garlic
aud J01sor black IWPpt!r, Jt;xlJerhllt'nt to find
cuml.iuuUons you Ukt"
"as.a
puttan.sea.
This nippy l)asta
sauce with iI (~Iorrul hislOrytlhl' ~111WrO\1aha
Iy Irau.shlt~as
"whurl!'sp<l.stu".t.'ombilw!l
oIiVt'ssu{'h n~ Kalmnut~l. NtroiS(' or GaNa wlLb
100nlltoe~. cal)(\~. ~llIebo\'le-;... nlih('ed Jl::JrHc
nnd chile fl1Ik~s.
.Red pepper antipasto.
Pair tiry,('urttl
hhwk oUvt.~ with ro~1It('d red PQPI,II~rs'bottled
b tine. hOIlll!mndl' b hctl1'r), and dru.zle with
f\:!elr:, \'lrRIIi nlivp ull :Iwt flSSPft.Vj' tll~rh~ Hu~h
uson.'~UIlf)nr IhYIII(~.
~Palta
with leta
and allvel.
Maggi"
Kiehl I
U... ""I,,,,,ry G£O:'''lIIe olive 'pit
led ond ronghly cbopp<'U \Vllh reto .!h,,('S<,.
beo\»' cream and rr""h b"sll ror a to." "",,'a
sallCI~,Juat betore~vlng.
sprlnklo on ~IUC
rreshly ground hlack IIeI'I'.r to o,""'ntnote
tho 0""0' of the olive,
.Ollve
OCIndwlch... 11,... canlH' oddll'
live. Try thatCoJlln eI.",Ic. Ihelllllrraletto.
by
cu"'bJlllngcb
"co~dcntsalld
n "salad" or
rnlm.'t'(llart olives. ~rli{', h~'rb ollv('I,n and
viocgar. Or try U.. ""taj!.
aloolluw'ed,ollt
baguette .pr;;ud wllh a mixture ur 011..",11. ,Lt.
:;.ortL>dbrilH">'.'m'ed nIiVt'S.lOlliutOf'S. garlic,
(>(1 IJePperb.IJUI1)le UIIIIJlUiulld l"3perk ";\'1:'11
oOlll<,thlng as slmplelLs chopped black allv,,,,
comhlrlf~ willi StIIltt~mn)'f)lmItISf'lnakE"f(8
"Watercr."oUv8
lalad. Klein fnvurs
tloe Nlt-ui..., olive tor a compo8f'fl..lad
or
oliced ""ars, wateICre" and oliv...; drizzle
with a vlnalgrelleur
olive 011and frogranl
Meyer lernllll Jnice Just betore.ervlng.
~Ollve butier. Allx flllcly chop""'1 Kala.
mat.. \ViU, snttelwd bntter as. lal'plng ror
fish.
'"An alone, Even olive exports "dunt
they love to shllply unt thmn out of hnnd. 1,ln.
un Sokorskl,1U311:1"t'r of tbe ))aM& Shopallht.'
Markeillall
in Oakland'sllorkridg,'dlstrlet.
~Iys the llalian Meolune i~ideal. And Klf'.n
tOUL, Ibe l'I,llnllueo.
tM p<rr..t ,'atin. ohw'
- wltb ligs and 0 crisp. dry wbite wlnc,
c.1.
-