"Green olives, which are picked when they're under-ripe, tend to be more bitter than black ones, but that bitterness also brings with it depth and complexity. Many of the cheaper olives I tasted have a strong, wine-vinegar acidity that I don't really enjoy straight from the jar. I do, however, appreciate that punch when they're paired with other ingredients: sliced on pizza, tossed into salads or, my favourite, skewered with an anchovy and a pickled guindilla pepper to make that classic Basque pintxo, the gilda."
"Best overall: Realfoods by Organico organic green pitted olives 3.80 for 230g at Ocado (1.65/100g) A large Greek olive with a speckled skin and fresh aroma. Floral and salty, with almond and artichoke notes. The texture is perfect meaty with a good, fleshy bite. Certified organic, B Corp and a Planet-Score of A for sustainability. Good value with impressive certifications, which earns them a bonus point."
Green olives are picked under-ripe and often present more bitterness than black olives, adding depth and complexity. Cheaper olives commonly show a wine-vinegar acidity that can be harsh straight from the jar but becomes valuable when paired with pizza, salads or a gilda of anchovy and pickled guindilla pepper. Salty olives season tagines and tapenade-crusted roast chicken, but dishes should be seasoned after olives impart salt. Tasting revealed wide variation: some olives show rich olive-oil and woody-herb tones with meaty texture, while others combine strong acidity with sweet apple notes. Selected supermarket picks include Realfoods by Organico and Epicure manzanilla.
Read at www.theguardian.com
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