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| − | {{fruit}}
| + | #REDIRECT [[wikipedia:Olive|Olive]] |
| − | [[Image:Olives au marche de Toulon p1040238.jpg|right|thumb|Olives on sale at the farmers' market in Toulon, France]] | |
| − | The '''olive''' is a bitter, tart, and/or savory fruit. Many varieties are grown, and a large number of preparation methods exist. Most olives are simply pressed for [[Cookbook:Olive Oil|oil]].
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| − | The fruit is naturally quite bitter; processing is necessary to reduce this bitterness to tolerable levels, though a noticeable amount remains in gourmet olives. [[Cookbook:Fermentation|Fermentation]] and osmosis are methods of destroying and extracting this bitterness, respectively.
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| − | Osmosis methods resemble [[Cookbook:Pickling|pickling]] or salt curing, but are carried further since the goal is the removal of bitter water-soluble chemicals, rather than water alone. Olives are bruised and then either leached repeatedly in [[Cookbook:Brining|brine]] or packed in [[Cookbook:Salt|salt]] for long periods of time.
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| − | The green olive and black olive are the same plant; green olives are pickled before ripening, where black olives are pickled after being ripened.
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| − | In mixed drinks it is the famous garnish of the [[Bartending/Cocktails/Martini|Martini]]; it may be used in [[Cookbook:Mortadella|Mortadella]] and is commonly used in [[Cookbook:Bread|bread]]s as well.
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| − | Olives are a mainstay of Mediterranean cooking, a simple ingredient that
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| − | can add complex flavor to a wide variety of dishes. [[Cookbook:Tapenade|Tapenade]] is a mixture of olives, [[Cookbook:Anchovy|anchovies]] and [[Cookbook:Caper|capers]].
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| − | {{Wikipedia|Olive (fruit)}}
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