they use as appetizers, ingredients for dishes, salads and spreads.
These fruits may be green, black or aubergine in colour and are sold
whole, pitted and stuffed. What makes these fruits sought after are
their high nutritional values, fine taste, and unique appearance.
Origins
Hundreds of olive varieties exist worldwide, most of which are of
Mediterranean origins. These fruits were mainly produced in Italy,
Spain, and Greece but are now widely grown in some parts of Australia
and the US, areas that are blessed with warm summers.
Gourmet varieties
- Brined green olives
These are brined immediately after harvesting without going through
several water rinses. The brining process for this type will take
longer than usual in order to remove the bitter principles.
- Cracked green olives in brine
These are pitted green fruits that are split before brining to
immediately release the bitter principles. Splitting results in a
faster brining process and the fruits are often stuffed with garlic,
lemon, oregano and other spices for added flavour.
- Black olives in brine
Production
- Fruit selection
Only the best looking and mature fruits are hand picked for producing
gourmet olives. These must not be damaged and not show signs of
bruising. The fruit is lightly squeezed to see if it produces some
fluid at the stem tip, a sign of maturity. Some producers subject the
fruits to a second and more determinative test, by making a cut around
the fruit and twisting it in half to release the stone. If a free
stone effect occurs, the fruit is considered mature.
- Water treatment
The selected fruits are immediately washed to remove dirt and foreign
particles. After cleaning, these are subjected to a cool water
treatment which helps remove some of the bitter principles. Depending
on the cleaning methods used by the producer, the water may be changed
a few times before the fruits undergo brining.
- Brining process
Unlike other members of the fruit family, olives cannot be eaten right
after picking and must be brined for months to remove the bitter taste
and tenderise the flesh. Immediately after cleaning the fruits, these
are submerged in a container filled with a salt water solution known
as brine. The brining process is monitored for months and the solution
changed every two weeks or more frequently to prevent bacteria
formation and maintain acidity levels.
The same brining technique used for water-treated fruits are applied
to black olives which reduces the intensity of its black colour to a
pinkish or yellow hue.
Spices and other flavours may be added to the brining solution of
gourmet olives, but only after the fermentation or curing period to
prevent bacteria from forming and spoiling the fruits.
consistently shown that it can decrease your risk of many degenerative
diseases and even prevent the onset of those such as diabetes. Olive
oil comes from the olive fruit which, in the past, were mainly grown
in Mediterranean countries such as Spain, Italy and Greece. There are
more than 800 olive varieties worldwide but only a few are used to
produce olive oil.
Varieties found in Australia
Australian olive oil comes from 10 varieties, mostly of Italian and
Spanish origins, such as:
* Arbequina
* Barnea
* Coratina
* Corregiola
* Frantoio
* Koroneiki
* Lecino
* Manzanillo
* Pendolino
* Picual
Most olive trees are grown in regions with dry summers and wet winters
and are harvested when they turn yellow green to black. The successful
Australian producers are very careful about the timing of the harvest
and observe a 6-week window, sometime between the end of summer and
the beginning of autumn. Only mature olives that readily express a
liquid when squeezed are picked for olive oil production.
Extra virgin olive oil
Olive oils come mainly in two kinds: Extra virgin and Pure (or
`light’). Extra virgin oil has the best quality because it is obtained
by extracting the oil from the fruit immediately after it is picked
and washed. The immediate extraction contains the highest level of
antioxidants and plant sterols which make it healthier than the `pure’
type. Extra virgin oils have a fruity aroma and flavour.
Nutritional information
Olive oils contain phytosterols (plant sterols) which are known to
reduce cholesterol absorption, thus preventing heart disease. These
contain 13 fatty acids, notably:
1. Oleic acid: which is named after the olive fruit. A recent study
found that this monounsaturated fat is not only good for the heart
but it also wards of hunger pangs, making it suitable for weight
loss diets. Extra virgin oils contain the highest concentration of
oleic acid.
1. Palmitic acid: which keeps olive oil stable for longer shelf life.
Low levels of this fatty acid are found in extra virgin oil.
1. Linoleic acid: this is a polyunsaturated fatty acid that does not
stay stable for long but is a good source of Omega-6 fatty acids
for disease prevention, anti-ageing and weight loss.
1. Linolenic acid: which is a good source of Omega-3 fatty acids,
similar to the ones found in fatty fish.
Regardless of olive varieties used in oil production, health experts
recommend choosing extra virgin olive oil because of its superior
antioxidant properties.
appetizers, consider buying kalamata. Not your usual green or black
olive, kalamata has a deep black-purple hue similar to the colour of
an eggplant. It is considered a superior olive variety because of its
rich flavour, sweetness, unique colour and meaty flesh.
Like most olives, this variety thrives well in countries with sub
tropical climates like Greece, Turkey and certain parts of the US and
Australia.
Selection and harvest
The ripe fruits must be handpicked to ensure:
* maturity
* reasonable firmness
* fine appearance without damage or bruise
Squeeze test
The fruit is squeezed using the thumb and forefinger to check if some
fluid is readily secreted at the stem end. If it does, then the fruit
is considered mature and ready for processing.
Washing and debittering
The fruits are immediately washed and cleaned using cool water
treatment to remove dirt, debris and some of the bitter principles.
Brining
After cleaning, the fruits are brined in a salt water solution for
months. This process changes the colour from a deep purple to dark
brown or black. The brine is monitored closely and changed every two
weeks. Towards the end of the brining process, vinegar may be added to
the solution to increase the acidity of the fruits and to add some
flavour.
These may also be split before brining to allow the brine to penetrate
the flesh and stuffed with spices like garlic and peppers to add
flavour.
Health benefits
Health experts recommend improving one’s diet by adding the
olive. Kalamata is a rich source of oleic acid, a monounsaturated fat
and tyrosol, an antioxidant, both of which prevent the following
diseases:
* Coronary heart disease
* Inflammatory bowel disease
* Hypertension
* Diabetes
* Colon cancer
Recent studies also reveal the following benefits:
* Protection against cell damage: this is due to the
anti-inflammatory properties of tyrosol, a polyphenol that
naturally occurs in olives.
* Aid in weight loss: Better than consuming a low fat diet, the
oleic acid has the effect of sating the appetite so that you eat
less and makes a good partner in keeping the weight off
permanently.
The dinner table comes alive with this fleshy, fruity and colourful
olive. Kalamata tastes great marinated in a little olive oil and
garlic and can be eaten on its own, stuffed, or sliced and added to
dishes. Chop it finely and mix it with olive oil for a great tasting
tapenade, a popular Mediterranean spread for breads.
400 gram pouches $9
1kg pail $18
Wholesale quanities and prices are available on request.
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400 gram pouches $9.00
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100gm pouches. $6.00
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100gm pouches. $6.00
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100gm pouches. $6.00
100gm pouches. $6.00
100gm pouches. $6.00