fruit
Olive
In a nutshell
Olives, from the olive tree, offer salty, savory flavors whole or as oil.
Flavor profile
warm2
sweet0
pungent1
bitter2
floral0
earthy2
citrus0
smoky1
Aroma: fruity, savory
Good to know
Origin: Mediterranean
Forms: whole, oil, paste
Storage: Store in brine or oil; refrigerate after opening.
How to use olive
Sauteing
Saute with olive oil for a fruity richness.
Salads and Tapenades
Add olives to salads or blend into tapenade for a complex salty-savory depth.
What goes with olive
- Feta. Salty feta and briny olives are a Greek classic, both sharp and fatty.
- Capers. Capers and olives share a salty, briny punch in tapenade and sauces.
- Tomato. Olive's briny salt contrasts with tomato's sweet acid.
- Lemon. Lemon's acidity sharpens olive's natural brininess.
- Rosemary. Rosemary's piney notes contrast olive's rich flavor.
- Garlic. Garlic adds pungency to olive's bold flavors.
- Anchovy. Anchovy's umami deepens the complex flavors of olives.
- Oregano. Oregano's pungent oils complement olive's salty bitterness in Greek dishes.
- Orange. Orange's sweet citrus balances olive's salty bitterness.
- Pasta. Olive's briny salt seasons pasta in puttanesca-style sauces.
Mistakes to avoid
- High heat makes olive oil smoke and acrid.
- Stale olives taste rancid.
Ideas for tonight
- Make a tapenade for bread.
- Toss olives into a garden salad.
- Top pizza with mixed olives.
Olive: questions
What does olive taste like?
Olives, from the olive tree, offer salty, savory flavors whole or as oil., with an aroma that is fruity, savory.
What goes well with olive?
Olive pairs best with feta, capers, tomato, lemon, rosemary. Salty feta and briny olives are a Greek classic, both sharp and fatty.
How do you use olive in cooking?
Sauteing: saute with olive oil for a fruity richness.
How should you store olive?
Store in brine or oil; refrigerate after opening.
What is the most common mistake with olive?
High heat makes olive oil smoke and acrid.
