Varieties of olives
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
See Directions |
Directions
~-Cracked Green. The Ubiquitous countryside olives, picked just before their color changes from light to dark green. Strong and sharp, they are an ideal meze to serve with ouzo. or marinate them for a few hours in olive oil, a few drops of red-wine vinegar, bay leaves, a little crushed coriander seed, and slivered garlic. --Ionian Green:Grown on the Ionian islands, picked young, and cured in a light brine. Lovely mild, mellow olives to serve just as they are. Or sprinkle with lemon juice, olive oil, and a little finely chopped preserved lemon and parsley. --Nafplion Olives: Grown in the eastern Peloponnese and picked in September when young and underripe. Their mild and slightly nutty flavor is good in salads and Nafplion is the traditional olive to serve with taramosalata.
~-Occasionally I like to mix them with a little finely chopped preserved lemon, olive oil and crushed coriander seeds. --Rosemary Barron recommends Agoureleo Extra-Virgin(Peloponnese brand) olive oil. Among the less expensive she suggest you look for greek olive oils made from Kalamata or Amfissa olives.
Recipe By : The Flavors of Greece by Rosemary Barron File
Related recipes
- About potato varieties
- Chile peppers varieties
- Christmas cookie bonanza (22 varieties) part
- Christmas stollen (quick-bread variety)
- Couscous varieties
- Flan varieties
- Green olives
- Homemade easter eggs (2 varieties)
- Market varieties of citrus fruits
- Mushroom varieties
- Strawberry varieties
- Unbaked chocolate cookies-coconut variety
- Vanilla variety
- Variety coleslaw
- Variety pack popsicles
- Variety spice muffins
- Variety sponge cake
- Vegetable: summer squash, varieties and description
- Winter squash varieties
- Zucchini varieties casseroles