Olives have a deep-rooted history in the Mediterranean, where they've been cultivated for thousands of years and are central to the culinary traditions of ancient Greece, Rome, and beyond. Harvested at various stages of ripeness–green, brown, purple, or black – this ancient fruit remains a cornerstone of Mediterranean cuisine and is now beloved worldwide for its depth of flavor and versatility. Today, olives are among the world's most widely cultivated crops, .
Approximately 90% of harvested olives are used for oil production, yielding a variety of , while the remaining 10% are enjoyed as table olives. Fresh olives, however, are far from palatable and are too bitter to eat straight from the tree due to a compound called oleuropein. To transform this sharp fruit into the richly flavored table olives we know and love, they undergo curing processes like water, brine, dry, or lye curing, each designed to remove bitterness while creating textures and flavor profiles unique to the method.
This curing process resembles fermentation, converting the olives' natural sugars into lactic acid and adding layers of depth to their taste. Archaeological evidence from Haifa, Israel, shows that olive curing dates back 6,600 years, underscoring the fruit's historical and cultural significance. At an ancient site submerged underwater, researchers discovered structures filled with olive pits, a testament to olives' enduring appeal.
Let's explore the art of olive curing and the distinctive flav.
