|
|
| back to Glossary Index |
 |
|
|
|
|
For olives that are to be served as table olives, generally the olive is chartreuse colored when it is ripe and harvested. It can then be turned black through a curing process involving oxidation. The majority of olives to be picked for producing the higher quality olive oil are most often harvested at the red-ripe stage, but there are some olives to be processed for oil that are picked while they are green in color. Olives that are overripe bruise easily, but are often used since they can be detached easily form the tree.
|
|
|
|
|
|
|
Ripe Olive term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." ... |
|
|
|
|
|
|
|
| A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil. Decorative or plain in design, an Olive Oil ... |
|
|
|
|
|
|
|
| A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor. After the loaf is formed ... |
|
|
|
|
|
|
|
| A kitchen utensil made to remove the stone or pit from small round fruits, such as cherries or olives. The pitter is commonly made of plastic or stainless steel that is formed ... |
|
|
|
|
|
|
|
| Descriptor of a balanced wine with the highest degree of varietal characteristics present. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| Marketing Methods | Quality Factors | Purchasing Tips | Read the Label
Olive oil has been a staple in the Mediterranean diet for centuries and has also become very popular ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
| Try this easy bread with feta and a slice of ripe tomato. Makes one 7" round loaf. |
|
|
 |
|
|
|
| A small variation on a simple bread. |
|
|
 |
|
|
|
| Flavorful, moist cornbread cake great as a snack or dessert with rosemary. |
|
|
 |
|
|
|
| Quick, easy, nutritious--and colorful! |
|
|
 |
|
|
|
| This quick salad is colorful and delicious. The salty tang of olives and vinaigrette give a new and refreshing taste to oranges. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
