A little fruit with a long history
Few foods are as closely associated with Mediterranean life as the olive. Served alongside a meal or dressed with herbs and extra virgin olive oil, olives have been enjoyed for thousands of years.
Archaeological evidence suggests that people were preparing olives for the table as far back as 6,500 years ago. At an ancient submerged settlement in the eastern Mediterranean, researchers discovered thousands of olive pits within stone structures believed to have been used for processing the fruit. The findings suggest that salt or seawater may have been used to cure the olives, making this one of the earliest known examples of table olive production.
Over the centuries, Mediterranean communities developed their own varieties and methods of curing. From the rich, dark olives of Greece to the bright green varieties of Italy and Spain, each has its own character. What makes these olives different?
Getting to know the table olive
An olive is the fruit of the olive tree, Olea europaea. Botanically, it is a drupe, a fruit with a fleshy outer layer surrounding a hard stone, much like a cherry or plum.
Unlike most fruits, olives are naturally very bitter. This is due to a compound called oleuropein, which makes them unpleasant to eat straight from the tree. Curing reduces this bitterness and allows the olive's distinctive flavours and textures to develop.
Some varieties are prized for the table, while others are grown primarily for oil. Some are used for both.
Four Mediterranean olive varieties
There are hundreds of olive varieties grown throughout the Mediterranean, each with its own characteristics, flavour and texture. Some are cultivated primarily for olive oil, others for eating, and some are suited to both. Here, we've selected four well-known table olive varieties that offer a taste of the diversity found across the Mediterranean.
Kalamata, Greece
Perhaps one of the most recognisable Mediterranean olives, Kalamatas are elongated and deep purple to dark brown. They have a rich, fruity flavour with a savoury depth and are traditionally cured in brine.
Manzanilla, Spain
Round, medium-sized and firm, Manzanilla olives are among Spain's best-known table varieties. Their balanced, gently nutty flavour makes them particularly well suited to stuffing with pimento, garlic or other ingredients.
Nocellara del Belice, Sicily, Italy
Recognised by their vibrant green colour and generous flesh, these Sicilian olives are prized for their crisp texture and mild, buttery flavour. They are also used to produce extra virgin olive oil.
Gordal, Spain
Often called the Spanish Queen olive, Gordals are particularly large, plump and generously fleshed. Their firm texture and mild flavour make them a popular choice for stuffing or serving whole.
From tree to table
When an olive is picked makes a difference to its colour, texture and flavour. Table olives are generally harvested at one of three stages of ripeness.
Green olives are picked before the fruit begins to change colour, once it has reached full size. They tend to have a firm texture and a fresh, more pronounced flavour.
Olives turning colour are harvested as their skin changes from green to shades of pink, purple or brown. This transitional stage is known as veraison.
Fully ripe olives are left on the tree until they reach maturity. Depending on the variety, their colour can range from deep purple to brown or almost black, and their flesh is generally softer.
As olives mature, oil content generally increases and water content decreases. Table olives are often picked by hand to help protect the fruit from bruising and damage before curing.
How olives are cured
Fresh olives are naturally bitter, so they need to be cured before they reach the table. Across the Mediterranean, different methods have developed to reduce bitterness and bring out the fruit's flavour and texture.
Natural brine curing
Olives are immersed in saltwater. Over time, naturally occurring microorganisms ferment sugars in the fruit, producing acids that help preserve the olives while developing their flavour. The process can take several months.
Spanish-style curing
A popular method for green olives, particularly in Spain, begins with a carefully controlled alkaline treatment to remove bitterness. The olives are thoroughly washed and transferred to brine, where fermentation develops their flavour. This method is commonly used for varieties such as Manzanilla and Gordal.
Dry-salt curing
Traditionally used for fully ripe olives, this method involves packing the fruit in coarse salt. The salt draws out moisture, leaving olives wrinkled, chewy and concentrated in flavour.
Water curing
In some traditional preparations, olives are soaked in repeated changes of water to draw out bitterness. They may first be cracked or slit to help the process, then seasoned or transferred to another preservation method.
Brined, dry-salted or dressed in olive oil?
Brined olives are kept in a saltwater solution, while dry-salted olives are cured without liquid and develop a more concentrated flavour and texture.
Extra virgin olive oil is often used after curing to dress or pack olives, adding richness and carrying flavours such as herbs, garlic, citrus and spices. It is a finishing touch, not a method of curing fresh olives.
Whole, pitted, stuffed or cracked?
Olives come in several presentations.
Whole olives retain their natural shape, with the stone still inside. Pitted olives have had their stones removed, making them convenient for cooking, salads and easy eating.
Stuffed olives are pitted and filled with ingredients such as pimento, almond, garlic or anchovy. Cracked olives are gently opened while keeping the stone intact, allowing marinades and seasonings to penetrate the flesh.
A little more about the olive
Table olives contain monounsaturated fats, mainly oleic acid, as well as fibre, vitamin E and naturally occurring plant compounds known as polyphenols. Their nutritional composition varies with the variety, ripeness and curing method. Brined olives can also contain significant amounts of sodium.
Bringing olives to the table
Olives are wonderfully versatile, equally at home served simply in a bowl or used in Mediterranean cooking.
They are a natural addition to antipasto, alongside good bread, cheese and roasted vegetables. In salads, they bring a savoury contrast to tomatoes, fennel and citrus, while their flavour pairs beautifully with fish and seafood.
In warmer dishes, olives add depth to pasta sauces, roasted vegetables and slow-cooked dishes. They can also be transformed into spreads. The best-known is tapenade, a Provençal speciality traditionally made with olives, capers, anchovies and olive oil, sometimes with garlic or herbs.
The Greek olive paste available from Olivetta is much simpler, allowing the rich flavour of Kalamata olives to speak for itself. Made with Kalamata olives and salt, it is delicious spread over toasted bread or served alongside cheese and other Mediterranean accompaniments.
Sometimes, though, the simplest way to enjoy a good olive is just as it is.
From the grove to your table
From ancient groves to the modern Mediterranean table, the olive has travelled through centuries of cultivation and tradition. Its variety and versatility make it an enduring ingredient of Mediterranean food culture.
At Olivetta, we celebrate the simple pleasure of good Mediterranean food. Our mixed olives preserved in extra virgin olive oil are available to purchase online. In store, discover our selection of beautifully flavoured brined olives from Western Australia's Vasse Virgin.
Explore our mixed olives online, or visit Olivetta in store to discover the Vasse Virgin selection.
