Newsletter 25: Olives
www.tisjir.com 28th july 2011 newsletter
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.
Nice large pitted olives
300g fresh breadcrumbs
40g anchovy fillets
Little olive oil
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 kbir minghajr ghadma
300g frak tal-hodz frisk
Ftit zejt taz-zebbuga
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.