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Italian Sweets
The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to...
Pleasures of Soup
Often our diets change during the cold weather. More hot foods then cold sandwiches grace the dinner table. Our schedules do not slow down so we seek out hardy, quick to prepare meals.
Making a pot of soup is a perfect solution for a healthy,...
Squid And Calamari
Like meat, fish and poultry, squid and octopus provide high-quality proteins with sufficient amounts of all the essential amino acids. Both have less saturated fat than meat and small amounts of omega-3 fatty acids, a group that includes the...
What to do Two Days before Thanksgiving
It is Tuesday before Thanksgiving and your home is a buzz with
excitement. Now is the time for a cool head and to start the
cooking. It may be hard to resist the temptation to taste all
the pies and treats a bit early but you can resist. You may...
What's So Special About Cinnamon?
I don't know about you, but just the smell of cinnamon makes me feel warm and fuzzy all over. My favorite cookies to make is Snickerdoodles because I just LOVE the smell of them baking. There's just something warm and delicious about it. The...
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Olive Varieties
Olives no longer come only in a can or jar waiting to be slid onto a child’s fingers or dropped into an awaiting martini. Gourmet olive varieties are widely available and come in an array of flavors.
Here are ten of the more common varieties of olives and a brief description of each.
Green olives with herbs de Provence: This vibrant citrus flavored olive is a good match with fish and in recipes calling for sweet spices. Herbs de Provence is a delightful blend of spices that can be used in every thing from eggs to soufflé.
Nicoises: This earthy rich olive is traditionally used in nicoise salad. It is a small black olive cured in red-wine vinegar.
Mount Athos green with Sicilian herbs: This olive packs a punch, it is flavored with rosemary, garlic, mustard seed, and red pepper flakes. It is an excellent olive for use in bruchetta topping, on salads, and in tapenade.
Mount Athos green stuffed with garlic: This is the classic martini olive stuffed with a clove of garlic. It is pitted then stuffed and perfect for pizzas, snacking, and a modern sophisticated martini.
Mount Athos green olives with sun-dried tomatoes: This rich heavy olive is ideal in salads and for snacking. The intense flavor of the sun-dried tomatoes blends delightfully with the intense flavor of the
olive.
Lucques: This olive is ideal for snacking. The pit is still in tact so care must be taken to not swallow the pit. It is a pleasure to chew this meaty light buttery olive.
Kalamatas: This tangy green to black olive is cured in red-wine vinegar and is soft but not mushy. Varieties grown in California are denoted by spelling with a ‘c’ rather than a ‘k’. Kalamatas are wonderful on pizzas, with feta or blended with cream cheese and fresh garlic for a tangy dip.
Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.
Halkidikis: This is a large dried black olive that is mild in flavor and less salty than some of the other varieties. It pairs well with mild sheep’s milk cheeses.
Sun-dried olives: This olive is rich and intense in flavor. It is used in sauces or can be drizzled with extra virgin olive oil for a bold snack.
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
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