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You have probably wondered before in your many grocery trips why olives come in two colours – one black, one green. The simple answer is that green olives are picked early on, before they are able to mature and turn black. Whereas black olives, well, they are those left on the tree for longer until they reach maturity. [1]
This blog is about which of the black and green olives is the best match for whatever dish you had in mind, based on their flavour profile. After all, adding a bit of olives in your dish gives it a rich umami flavour – chop them and they add a nice crunch to salads and keep them whole as a garnish for various entrees.
Humble Beginnings
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Despite its widespread use and popularity in Mediterranean cuisine, olives actually originated from Asia. This 6,000-year old fruit also has a deep history with many Judeo-Christian and Islamic religions [2], which just goes to show how olives essentially connected the east and the west with its versatility and taste.
Dark as Night: What goes best with Black Olive?
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Black olives are a popular variety known for their rich, slightly tangy flavor and soft, meaty texture. They are typically harvested when fully ripe, resulting in their deep, dark color. This variety is often enjoyed for its versatility in a wide range of culinary applications.
In Mediterranean cuisine, they shine in dishes like Greek salads, where their briny essence complements fresh vegetables and feta cheese. Black olives are excellent in tapenade, a flavorful spread made by blending them with capers, garlic, and olive oil, perfect for serving with crusty bread or as a dip for appetizers.
Try with: Antipasto Platter
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We already know black olives go with pizza as well as cheese goes well with wine – but if you want to appreciate the pure flavour of black olives, you’d benefit from trying it with an antipasto platter. Combining the rich, savoury and slightly tangy flavour of Borges Whole Black Olives with cheese and cold cuts makes for a sophisticated dining experience.
Try with: Bruschetta
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In keeping with the theme of appreciating black olives for their flavour, you can create a quick and easy bruschetta sandwich and make our Borges Pitted Black Olives the star of the show. Simply chop up these beautifully black gifts of nature and prepare yourself this Italian appetizer staple – black olives go well with the flavours of tomatoes, garlic, basic, olive oil, balsamic vinegar, peppers, mushrooms and cheeses!
Green and Young: What goes best with Green Olive?
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Green olives are a flavorful variety typically harvested before they ripen, resulting in a bold, slightly bitter taste with a briny finish. Their vibrant color and distinct flavor make them a versatile ingredient in many dishes.
Green olives can also have a refreshing crispness that brightens up dishes, adding a zesty element. Some varieties may exhibit fruity undertones, enhancing their complexity. Overall, the combination of tangy, salty, and slightly bitter notes makes green olives a delightful addition to many culinary creations, providing depth and character to your meals.
Try with: Tapenade
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Tapenade is a flavourful spread made primarily from olives, capers, and olive oil, often enhanced with garlic, herbs, and anchovies. Originating from Provence, France, this versatile condiment is celebrated for its rich, briny flavour and creamy texture, making it an excellent addition to various dishes.
Achieving that iconic briny flavour is easy with our Borges Green Sliced Olives!
Try with: Focaccia Bread
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Focaccia bread, with its golden-brown crust and airy, pillowy interior, is a true culinary delight. The aroma wafting from the oven is irresistible, inviting you to savor each bite. This particular version, adorned with vibrant green whole olives, elevates the experience to new heights.
As you break into the focaccia, the crust gives way to a soft, tender crumb, dotted with pockets of air. The olives, glistening with a hint of brine, provide a delightful contrast to the bread’s buttery texture. Their meaty, slightly tangy flavor infuses the dough, offering bursts of savory goodness in every mouthful.
Drizzled with high-quality Borges Extra Virgin Olive Oil and sprinkled with coarse sea salt, the focaccia is perfectly seasoned. Fresh herbs, like rosemary or thyme, often accompany the Borges Whole Green Olives, adding an aromatic freshness that complements the richness of the bread. Each bite is a harmonious blend of flavors and textures—a crunchy exterior followed by a moist, flavorful interior!
Green and black olives are not just staples of Mediterranean cuisine; they are versatile ingredients that can enhance a wide array of dishes across various culinary traditions. In Mediterranean dishes, they add depth and character, but their potential doesn’t stop there.
Olives can elevate a simple dish into something extraordinary, infusing it with a burst of flavor. Their adaptability makes them a perfect match for various cuisines, from Middle Eastern to Latin American, where they can enhance salsas or complement grilled meats.
Don’t be daunted by the bold taste of green and black olives; embrace their potential! Start by adding a handful to your favorite recipes. You might be surprised at how they bring a delightful complexity to your meals. So, unleash your creativity in the kitchen—experiment with olives, and let their rich flavors inspire your culinary adventures!
References:
[1] https://sporked.com/article/green-olives-vs-black-olives/
[2] https://spoonuniversity.com/school/northwestern/black-vs-green-olives/