The branch of the olive tree has long been a symbol of peace. The olive dates to the 17th Century B.C., where it first appeared in print in Egyptian records. Native to the Mediterranean region, the olive is a small, oily fruit containing a pit. It's grown both for its fruit and oil in subtropical zones, including the United States (Arizona, California and New Mexico) and Latin America. Italy, Spain and Greece are the largest olive producers in the world.
Olive varieties number in the dozens: manzanilla, kalamata, niçoise, lugano and picholine, to name a few. While all fresh olives are bitter, the final flavor of the fruit depends on how ripe they are when picked and the processing they receive. Olives are pickled or preserved using oil, water, brine or dry-curing methods.
Unopened olives may be stored at room temperature for up to two years. Once opened, olives can be refrigerated in their own liquid in a non-metal container for several weeks.
Kalamata(greek own) olives, called for in this recipe, typically are packed in olive oil or vinegar. They are a deep-purplish color and about a half-inch long. You can buy them with or without the pits. To easily remove the pit, place the olive on a clean work surface. Place the back of a chef's knife on the olives and press down on the back of the knife with the palm of your hand. The pit should break through.
Sodium watchers take note: Don't overdo this delectable fruit. Ten large olives supply more than 20% of your day's maximum requirement of sodium.
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