Culinology - June 2018 - 26

INGREDIENT trends

Branching out with olives
by Donna Berry

Chorizo-stuffed olives
©Olives from Spain

26 |

Culinology | JUNE 2018

Olives are the fruit of one of the oldest cultivated trees, growing in regions
surrounding the Mediterranean basin where long sunny days and temperate winters
combined with rich, fertile soil are idyllic for growing.
Fermentation makes the pulp of olives edible. Fermentation takes place via a brine,
which is usually prepared with a dressing of aromatic herbs so that the meat acquires
an appetizing and characteristic flavor.
Chefs recognize olives for their diversity and versatility, as they
complement savory and sweet foods. They infuse dishes with a
unique depth of flavor, with the salty brine bringing out subtle
aromatics that might otherwise go undetected.
"Whereas a large portion of olives are used solely
for the purpose of oil extraction, a select few are
deemed suitable enough to be processed and
eaten as table olives," said Paula Sánchez,
marketing and promotion for Olives from Spain,
Sevilla, Spain. "Making the grade depends
on a variety of factors, such as the fruit's fat
content, the size of the pit in comparison to
the flesh, how easily the pit can be removed,
as well as the skin's overall characteristics.
"Traditionally the microbiota responsible for
the fermentation was that which was naturally
present on the fruit or in the environment,"
said Ms. Sánchez. "The process is still
spontaneous in many cases. However, the
use of specific starter cultures with properties
that may contribute to product improvement is
strongly encouraged nowadays."
The color of an olive is an indication of its
ripeness, and ripeness influences flavor. Green olives
are harvested early in the season and have a firm texture
with a nutty, almost smoky flavor, whereas semi-ripe olives,
with a pinkish, wine-colored hue, are collected before complete
maturation. Ripe olives are fully matured and come in a range of reddish
black colors that vary by growing region. They have a robust, profound flavor and tend
to be softer, richer and meatier.
"The flavor of olives varies due to the production of volatile and non-volatile
compounds by the microbiota," said Ms. Sánchez. "The olive variety also impacts
flavor."
In addition to being used diced, sliced or whole as a topping on everything from
breads to salads, olives are often used as a garnish with meat, poultry and fish. Puréed
or finely chopped, olives can be blended with capers, olive oil and other flavorful
ingredients to make a tapenade spread. And, there's the muffaletta sandwich, a New
Orleans original made with charcuterie and a spicy olive salad.
Olives can also be pureed into a cream and used in recipes instead of mayonnaise,
sour cream or plain yogurt. Think deviled eggs, enchilada sauce and tzatziki.
Innovative uses for this ancient, fermented food are limitless, including drying olives in
the oven at low temperature and chopping them into crouton-like pieces for salads
or pastas. *



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
http://www.nxtbook.com/sosland/rca/2019_12_01
http://www.nxtbook.com/sosland/rca/2019_09_01
http://www.nxtbook.com/sosland/rca/2019_06_01
http://www.nxtbook.com/sosland/rca/2019_03_01
http://www.nxtbook.com/sosland/rca/2018_12_01
http://www.nxtbook.com/sosland/rca/2018_09_01
http://www.nxtbook.com/sosland/rca/2018_06_01
http://www.nxtbook.com/sosland/rca/2018_03_01
http://www.nxtbook.com/sosland/rca/2017_12_01
http://www.nxtbook.com/sosland/rca/2017_09_01
http://www.nxtbook.com/sosland/rca/2017_06_01
http://www.nxtbook.com/sosland/rca/2017_03_01
http://www.nxtbook.com/sosland/rca/2016_12_01
http://www.nxtbook.com/sosland/rca/2016_09_01
http://www.nxtbook.com/sosland/rca/2016_06_01
http://www.nxtbook.com/sosland/rca/2016_03_01
http://www.nxtbook.com/sosland/rca/2015_12_01
http://www.nxtbook.com/sosland/rca/2015_09_01
http://www.nxtbook.com/sosland/rca/2015_06_01
http://www.nxtbook.com/sosland/rca/2015_03_01
http://www.nxtbook.com/sosland/rca/2014_12_01
http://www.nxtbook.com/sosland/rca/2014_09_01
http://www.nxtbook.com/sosland/rca/2014_06_01
http://www.nxtbook.com/sosland/rca/2014_03_01
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http://www.nxtbook.com/sosland/rca/2012_12_01
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http://www.nxtbook.com/sosland/rca/2012_06_01
http://www.nxtbook.com/sosland/rca/2012_03_01
http://www.nxtbook.com/sosland/rca/2011_12_01
http://www.nxtbook.com/sosland/rca/2011_09_01
http://www.nxtbook.com/sosland/rca/2011_06_01
http://www.nxtbookMEDIA.com