The Symbol for Peace, Longevity and Excellence

"Except the vine, there is no plant that bears a fruit of as great importance as the olive." ~ Pliny (AD 23-79)


The cultivation and origin of the Olive dates back to about 6000 years ago and is essential to the Mediterranean economy.  Typically, October through March is harvest season.  Green olives are picked from September-November, blonde olives are collected from October-November, and black olives in November-February. 

Because freshly picked olives (traditionally done by shaking the tree) are quite bitter and unhealthy, curing is necessary to sterilize and soften the olive, making it more palatable.  There are several curing processes, such as Brine-curing (packing the olives in plain salt for one month), Salt-curing (packing the olives in salt water solution for a few days) and Freshwater-curing (bathing and drenching the olives in water which is changed daily).  They can then be flavoured by soaking them in herbs, spices such as pimento, lemon zest, wine, garlic, vinegar, and even anchovies!

Throughout history, the Olive has been used not just for food but for medicine, fuel, ceremonial anointments and cosmetics as well!  In Greece alone, there are about 120 million olive trees in Mytilini, Kriti, Corfu and the Peloponnese.  There are over 850 million olive trees that are being grown in the world including France, Spain, Portugal and beyond the Mediterranean Basin. 


Simple Recipes for Cheese Stuffed Olives and Memorable Moments with Family & Friends:


Ingredients:

1/2 cup goat cheese
1/4 cup mascarpone cheese (or cream cheese)
1/4 cup parmesan cheese

8 basil leaves

1 bulb garlic

S&P to taste

8 oz. extra large olives
1 oz. cheerfulness for every olive 


Directions:

1.  Place all ingredients in the food processor and pulse until smooth and well-blended.

2.  Spoon the filling into the olives.

3.  Serve with vini rossi or bianchi, and finally...

4.  ENJOY and share the love!!