Napa Valley: olives and olive oil
The history of olives and olive oil can be traced back to at
the least biblical times. When the waters of the great flood
subsided and Noah sent forth a dove it was an olive leaf she
returned carrying in her mouth. It is known that as long as 6000
years ago olive oil was used as fuel in lamps. Maybe it was this
olive oil that created such a beautiful Genie for Major Anthony
Nelson to rescue in the popular television sitcom I Dream of
Genie.
Today in modern grocery stores there are dozens of gourmet
olives widely available. Gone are the days of canned black
olives and green olives with pimentos as the only choices. For
those of us who remember the days of opening a can of black
olives and placing one on each finger then systematically biting
them off here is the new olive.
Nicoises: Is a earthy rich olive commonly used in salad. The
curing of this olive in red-wine vinegar gives it a distinctive
taste.
Green olives with herbs de Provence: This vibrant citrus
flavored olive is a delightful blend of herbs de Provence spices
and large green olives. It is an excellent choice to use in surf
dishes and with sweet spices.
Mount Athos green with Sicilian herbs: This is a second olive
that utilizes herbs to dominate the pallet. Rosemary, garlic,
mustard seed, and red pepper flakes give this olive a spicy
appeal.
Mount Athos green stuffed with garlic: For a modern twist on the
martini this olive is an excellent choice. It is stuffed with
rich flavorful garlic and lends itself well to pizza as well as
martinis.
Mount Athos green olives with sun-dried tomatoes: Sun-dried
tomatoes give this heavy olive an intense flavor that is
sophisticated and ideal for snacking.
Sun-dried olives: The drying of this olive gives it a rich
flavor that blends wonderfully in sauces for serving over pasta.
Kalamatas: A tangy black olive cured in red-wine vinegar that
can be from Italy or California. The California variety is
denoted with a 'c' spelling rather than a 'k'.
Alfonsos: This robust winey tasting olive is soft and similar to
the kalamata. It is a popular choice in antipasto salads.
Halkididis: Very similar in flavor to the kalamatas this olive
is excellent blended with cream cheese and garlic for a
flavorful dip.
Lucques: This meaty buttery olive contains pits but is still a
wonderful choice with provolone cheese and bruchetta.