Black is Black, not!!!

Black olives are not just ripe olives found in a can; in fact, there are plenty of interesting cured black olive varieties to choose from.

One is the Liguria, a black olive that is salt brine cured with a vibrant flavour, and sometimes packed with their stems. Another Italian black olive is the Ponentine, salt-brine cured and then packed in vinegar; it has a mild flavour. The Gaeta is also a ripe olive; it is dry salt cured and then rubbed with oil. It has a wrinkled appearance, mild flavour, and is often packed with rosemary and other herbs. And one black Italian olive that is popular at tastings is the Lugano; it is usually very salty and sometimes packed with olive leaves.

Perhaps a more common brine-cured olive is the Kalamata, a Greek black olive that is harvested fully ripe. It is a deep purple colour and almond shape, with a rich and fruity flavour. The French Niçoise olive is also often found on the bar counter; this small black olive has a rich, nutty, and mellow flavour with a high pit-to-meat ratio. It is a bit wrinkled and is often packed with herbs and stems intact. So enjoy your olives even more now that you know a black olive is not just another ripe olive…