OLIVESVictoria Di Llllo

HISTORY

They are native to the Mediterranean region They are known as “the noble fruit” Evoke feelings of harmony, vitality and health Symbol of peace, victory and endurance of life Important in Mediterranean culture for a minimum of

4,000 years Almost always handpicked, delicate situation They vary on size and texture based on type To be edible they must be cured (brined, lye cured, dry

cured sun dried), this can take six weeks to nine months or longer

GROWTH

Olives grow through out the country. Olives come from an olives tress which grown on average

between 40-50 feet They require long hot growing season for the fruit to ripen

correctly They are very delicate crop, a frost in spring can run-in

the crop, the winters have to be cold for the crop to set.

TYPE: CERIGONLA

Italy’s Puglia region (heel of the boot), large green, mild and vegetal flavor, and black, softer and sweeter pits easy to remove, pair well with garlic, cheese capers, and anchovies

TYPE: SICILIAN GREEN (COLOSSALS) Oversized olives that are dense with a sour and tart flesh

TYPE: CASTELVETRANO

Sicily, Italy’s most common snack olive, bright green, sweet flavor, go well with sheep milk cheese and crisp white wine

TYPE: LIGURIAN (TAGGIASCA)

grown in Liguria (northwestern most region) small size, cured with mixtures of bay leaves, rosemary, and thyme

TYPE: GAETA

small brownish black olives, hard to pit, flavor similar to nuts, can serve them over spaghetti with capers or as a snack

RECIPES WITH OLIVES:

Marinated Olives Pasta with Olives and Bread Crumbs Antipasto Fried Olives Olive Oil

OLIVE BREAD

Ingredients:

Preparation

1 cup of warm water 1 tbsp olive oil 1 1/2 tsp salt 1 tbsp sugar 3 cups of all purpose flour 1 1/4 tsp active dry yeast kalamata olives, halved lengthwise cornmeal 1 egg white 1 tbsp water

Place all dough ingredients (through yeast) in the bread machine in the order listed. Select thedough cycle and press start.

Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.

Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Place the kalamata halves evenly all over the dough.

Carefully roll up the dough in jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, about 30 minutes.

Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over the loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.

http://www.fortheloveofcooking.net/2011/06/kalamata-olive-bread.html