The Wonderful World of Olives

Beef Wine and Olive Stew

To accompany our feature, ‘The Mediterranean, Gluten-free’, we thought an article solely on olives, the jewel of the Mediterranean, was appropriate.

The three ingredients without which traditional Mediterranean cooking would not be Mediterranean cooking are garlic, olives and olive oil.

Throughout the Mediterranean, olives are eaten in different styles and in many different foods. Marinated or cured, in food or eaten separately, olives are added to a wide array of foods throughout the area.

Olives can be picked green and unripe and then added to different solutions to soak. They can be picked later and will be purple and then turn to black. Olives are soaked in brine or oil to eliminate their natural bitterness. Olives can be stored and marinated with many different herbs; rosemary, bay leaves, fennel, oregano or with lemon or orange peel. They can be stuffed with just as many ingredients; almonds, pimento, peppers, even anchovies.

Many canned black olives found in grocery stores are not gluten-free. The Clan-Thompson gluten-free foods list, lists B&G Olives as gluten-free, but I have never seen them in the stores I frequent. Recently, I was delighted to find a gluten-free brand, ‘Santa Barbara Olive Company’s California Jumbo Pitted Ripe Olives. I’m not sure about their availability, but they can be reached at their web site; www.sbolive.com, or at 800 624-4896.

Olives are known for their distinctive flavors originating from culinary Mecca’s like France, Spain, Italy or Greece. All throughout the Mediterranean olives are prized and they enhance thousands of incredible recipes that would not be the same without them.

Try the following recipes and celebrate the olive.

Beef Wine and Olive Stew

Spaghetti with Olive Sauce

Tepenade

Marinated Olives

– Glutenfreeda