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Easy Weeknight Meal Recipes
Spring is busier than ever and you still need time to enjoy the weather. Try a quick weeknight meal.
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Picholine Olive
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An almond shaped olive that has a medium green smooth appearance, which changes to a reddish-black when it is allowed to ripen. As a table olive, it is sold when it is green. This olive is grown in France where it is most often marinated with herbs and spices while being salt-brine cured. The California grown olive is typically marinated in citric acid and is salt-brine cured, but is occasionally lye-cured. The olive has firm textured meat with a slight salty and nutty flavor that goes well with poultry dishes, some stews, or as an appetizer.
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Picholine Olive Glossary Term - Related Content
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Olive oil has been a staple in the Mediterranean diet for centuries and has also become very popular in the United States as well.
Miscellaneous Olive Oils
There are other olive oils available to the consumer that are sold as value added products, such as light oils and flavored oils. The names given to these products do not necessarily determine the quality or grade of the oil, although the name may include the grade of the oil such as "Light Extra Virgin Olive Oil" or "Mild in Taste, Virgin Olive Oil".
Refined Olive Oil
Three types of olive oil are available as a result of refining processes:
Refined Olive Oil
Olive Oil
Olive Pomace Oil
Refined Olive Oil
Olive oil known as "Refined Oil" is obtained from refining virgin olive oil that has defects.
Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural acidity levels are greater than extra virgin grades, ranging from 1.
Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand pressing are the only methods used to obtain extra virgin olive oil.
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