Newsletter 25: Olives

Is there a difference in taste between pitted and unpitted olives?

To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: They tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here’s why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself.  On the other hand, pitted olives lend themselves very well to being stuffed.

Stuffed Olives

Nice large pitted olives

300g fresh breadcrumbs

40g anchovy fillets

Fresh garlic

Fresh parsley

Little olive oil

Little vinegar

Seasoning

Chilly, optional

Put bread parsley, garlic and anchovy into a blender, blend to smooth texture

Add seasoning, add some oil and vinegar. Mix well and fill the olives with a piping bag.

If you want to use chilly or chilly liquid add before blending.

Zebbug Mimli

Zebbug kbir minghajr ghadma

300g frak tal-hodz frisk

40g incova

Tewm frisk

Tursin frisk

Ftit zejt taz-zebbuga

Ftit hall

Bzar u melh

Chilly, jekk trid

Itfa it-tursin, tewm u l-incova go blender u hawwad sew sakemm tigi tahlita lixxa.

Zid il-bzar u l-melh, ftit zejt u hall.  Hawwad sew u imla iz-zebbug b’piping bag.

Jekk se tuza chilly, zidu qabel ma thawwad.