All about olives

What exactly is an olive?

To begin, it's worth clarifying that olives are a type of drupe, like mangoes, peaches, and pistachios. There are many varieties of olives: some are butterier and milder (like the Castelvetrano), while others have a more pronounced, smoky, and fruity flavor.

The color of the olive indicates its degree of ripeness; green olives are usually harvested at the beginning of the season, while purple or black olives ripen on the tree. Olive ripening offers a second way in which the color changes: olives darken when exposed to oxygen and a stabilizer called ferrogluconate.

Maturation processes

Freshly picked olives are bitter and hard to the touch. The ripening process helps soften the skin and reduce the strong bitter taste caused by a compound called oleuropein. Olives are ripened in brine or alkaline water, sun-dried, and preserved in olive oil, although sometimes they are simply covered with salt. They are then placed in jars or cans, with additional olive oil or brine, for several months.

Most of the world's olive trees, known as Olea europaea, grow in the Mediterranean region, where the growing seasons are warm and the winters are moderately cold. At least 6,000 years old, olive trees have withstood the test of time (including natural disasters and wildfires).

How long does olive oil retain its shelf life?

Unopened canned olives will keep for up to two years and do not require refrigeration. Even after opening, if properly sealed and refrigerated, they will remain edible for 12 to 18 months. If you buy olives by the pound, make sure they are brined, although they will only last for about three weeks. If the brine runs out, prepare a solution of one part salt to ten parts water and pour it over the olives.

Some jars of olives may indicate a shorter shelf life due to different processing methods. Never ignore these instructions. If you find even a small amount of mold on an olive, discard the entire jar, not just that one olive!

What can we do with the soaking water?

Once you've finished eating the olives, it's a good idea to use the slightly salty and flavorful juice they've been soaking in. Like pickle juice, it can be used to make various cocktails, such as a dirty vodka martini. The juice can also be used in soups, sauces, and vinaigrettes.