Olive. It’s a simple word for a small and simple fruit. Yes, that’s right; the olive is a pitted fruit. Due to its ability to adapt to almost any sunny and temperate climate, as well as the fact that it thrives in a wide variety of soil conditions, the olive is capable of growing pretty much anywhere. Because of its versatility, the olive tree is one of the heartiest and oldest species of fruit trees on the planet.
The history of the olive actually exists in the great legend and lore of Greek mythology. According to legend, Zeus credits Athena with having populated the earth with these amazing and plentiful trees. There is also relevant archaeological evidence that indicates olive trees were found in Mediterranean civilizations dating back over 4,000 years. However they came to be, the olive and its oil became an integral part of all civilizations to the point of being revered as almost a holy and sacred symbol.
The olive branch was often given to visiting dignitaries to symbolize peace and unity. The Old Testament of the Bible recounts the dove returning to Noah with an olive twig in its mouth, indicating that the waters were receding and the land would be fruitful. Olive oil was revered in ancient times as it was said to have healing effects along with assisting in the quest for fertility and power. It is still used today in many religious ceremonies as well. The Greeks were known for using olive oil in their grooming habits; it conditions hair and skin and was perfumed for a variety of purposes. The olive, as well as perfumed versions of its oil, have even been found in the tombs in the great pyramids of Egypt.
From Italy, Greece, Spain, France, and Egypt, to California, Bermuda, and even in Japan, a fabulous variety of olives are grown. Colors, textures, and tastes are as varied as the trees themselves. The freshly harvested olive, regardless of species, is a very bitter fruit, eaten directly from the tree. Despite the fruit’s mass popularity, its taste is one that most people do not care for. The color of the olive you eat is determined by the length of time it remains on the tree. Olives begin with a pale yellow-green color and ripen to the deep black color that so many people savor. That’s part of the magic of the olive. It can be picked when young or when very ripe.
To this day, olives are usually harvested manually, without much more than a rake. From the picking, they are sent to either be pressed for oil or sent for curing to become a table-ready snack. Olives acquire their unique and wonderful flavors and textures during the curing process. Most olives are placed in a brine solution for many months. The brine may be flavored or just plain salted water. The flavored brine can be infused with a wide selection of herbs, spices, and lemons; however, when curing olives, creativity is key. Olives can also be sun dried, turning them into a slightly sweet and chewy addition to a recipe.
Whether you are enjoying a martini with a skewered green olive, kalamata or colossal black olives in a salad or an antipasto plate, savor the flavor and be awed that you are eating something that your ancestors treasured.
At Christini’s Ristorante Italiano, you are sure to savor the most authentic Northern Italian cuisine in the Orlando area. Our dishes are prepared with the highest quality olive oils, and our expert staff is very knowledgeable about our ingredients, as well as the perfect wine pairings for your dining selections. Savor the flavors of authentic Italian cuisine in your own backyard with Christini’s today, and experience true fine dining Orlando by making a reservation today on our reservations page.
What’s your favorite variety of olive? Share with us why you love olives and we’ll share your opinions with our olive-shy followers.