Choosing Large Olives For Your Restaurant
Olives are an integral component of a Mediterranean diet. Packed full of healthy monounsaturated fat, Vitamin E and antioxidants, olives also prevent stomach ulcers while helping lower cholesterol.
Culled black olives feature a unique, mild yet intensely sour flavor with briny and pleasant bitter notes – ideal for creating puttanesca sauce and classic tapenade recipes.
Early Life and Education
Olive trees thrive in Mediterranean climate and need an adequate supply of rain; but this year’s drought has been especially harsh.
Early evidence of olive cultivation dates back to the Middle Bronze Age (2150 bce) and Late Bronze Age (1200 bce), when Linar B tablets and wood fragments suggest it was still rare at that time.
Early olive domestication coincided with societies transitioning to more complex societies that relied on agricultural surpluses for trade and wealth generation, necessitating high yielding, disease resistant varieties that bore fruit early, thrived even on poor soils, produced substantial annual yields and could easily propagated their trees. The olive may have also provided societies with an effective means of propagating trees themselves.
Olives add a delicious salty kick to many dishes – from pizza crust slathered with the fruit to fillings packed with nuts and cheese or accompanying charcuterie boards. Selecting suitable olives can enhance menu offerings while simultaneously increasing sales.
Olive trees have been domesticated for millennia by humans and can last over one millennia in human care. When their fruit is harvested and pressed into extra virgin olive oil, its healthiest properties become evident – it provides essential monounsaturated fats which have been shown to lower LDL cholesterol levels significantly.
Harvesting olives can be hard work. Depending on the size of your grove, this task could take hours using ladders or power tools to reach all trees. Once picked, olives must be stored either for 3 – 6 months in brine solution or water-cured for 10 days before curing begins.
Achievement and Honors
Olives are an extremely nutritious super-food, packed with antioxidants and heart-healthy fats that offer heart protection. Plus, according to Healthline, they boast anti-inflammatory and antimicrobial properties as well as being anti-inflammatory and antimicrobial. As part of an EU-funded project called OLEAF4VALUE in Spain, all the residue from olives will be processed into commercial products like food supplements, pharmaceutical drugs and beauty aids – turning olive waste into commercial offerings like supplements for supplement users or commercial products of pharmaceutical and beauty treatments alike!
Croatian olive growers have won big at the world’s premier olive-oil competition, the New York International Olive Oil Competition (NYIOOC). Tomislav Duvnjak of St. Ivan Oblica and Eva Marija Curin of Levantinka won 96 gold medals at this year’s NYIOOC, beating competitors from more established nations.
Jorge Pinilla, managing director of Sovena USA Inc at Griffiss Business Park announced this month that his company received accreditation from the International Olive Council (IOC). This allows Sovena USA Inc to conduct chemical analysis testing of olive oils at its American facility – something unique within this industry.
Contrary to popular belief, olives contain healthy monounsaturated fats that help protect against cardiovascular disease. According to Parthena Kotzekidou PhD professor from Aristotle University of Thessaloniki in Greece. “Olives are one of the most nutrient dense foods around and rich with these healthy monounsaturated fatty acids which offer protection.”
Olive trees can live for over 2,000 years and thrive even under harsh climatic conditions, including drought, storms, pests and fire. Their deep-root systems enable them to recover after damage occurs or they have been felled; also giving the trees the capacity to regenerate above ground once damaged or cut down.
An ideal cocktail party spread should include an assortment of cured meats and olives. Be mindful not to overindulge in olives, which contain high levels of sodium. Spottin bad batches is difficult but telltale signs such as wrinkles, shrinkage or an unpleasant aroma can indicate it should be discarded immediately.
Olives offer the ideal balance of sweet and savory flavors for making any meal more exciting, whether that be used to flavor drinks, add texture to salads and cheeseboards or used in slow-cooker stews and casseroles.
Canned olives can often be labeled with sizes based on weight (kilogram or pound in American terms), such as Small, Medium, Large, Extra Large, Jumbo Mammoth Colossal. Unfortunately this naming convention can lead to confusion for buyers until they realize that olive sizes are defined by diameter rather than weight.
Skyler may seem an unlikely proponent for olive oil, but love can change one’s career course dramatically. Today she and her husband run a six-figure harvesting olives business in Italy’s countryside.