The recommended amount of salt per day is 6g, and on average, 5 olives contain 0.5g salt. What’s the difference between pitted olives and other olives? These kidney-shaped small green olives are good table olives and have a mild nutty sweet taste. Some people say that the taste of Lucque olives is similar to almonds or buttery avocados. Fat isn’t the enemy,” Peart notes. “Some types of fat, like the fat in olives and olive oil, are actually heart healthy.” Olives are about 80% water, and around 10-15% fat. The fat is monounsaturated - a good kind of fat which has many associated health benefits. These include lowering bad cholesterol, which in turn reduces the risk of heart disease.

Manzanilla olives come in various sizes and are often the olives served with a martini. It is the most common variety which you will encounter because its tree bears a lot of fruit. Olives right after harvesting. Aragón Olives For me, there is no better martini olive than a Castelvetrano olive from Sicily,” says Pete Stanton, head bartender at Ai Fiori at The Langham, New York. Grown specifically in the Castelvetrano region of Sicily, the fresh seaside air adds a distinct mild salinity to the olives. "At Ai Fiori, we use whole Castelvetranos in brine (with the pits in) because they deliver a delicious buttery flavor that classically pairs well with the aromatics of a proper gin martini," Stanton says.Campo Real Olives are usually preserved in brine solution and then seasoned with different aromatics. Spanish olive trees. Hojiblanca Olives

Noshing on olives can be a good move for your heart, too, as olives also contain oleic acid. 2. Provides you with healthy fats Due to the fact that Gordal olives are not a variety of an “oily olive,” they are not used to produce olive oil. Brown olives from Italy are often types of Leccino olives that have a sweet spicy taste and meaty flesh. These small brown or dark orange olives are cured in brine to enhance their fruity flavor. Because they contain a lot of oil, most of the olive production is used to make olive oil.

Fat and Calories

From their home in modern-day Lebanon, the Phoenicians spread the trees throughout the Mediterranean. In Spain, the first trees were planted in southern Andalusia, which is still the capital of Spanish olives today! Morales-Sillero, Ana; Pérez, Ana G.; Casanova, Laura; García, José M. (2017). "Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards". Food Chemistry. 237: 1216–1225. doi: 10.1016/j.foodchem.2017.06.073. hdl: 10261/167700. PMID 28763973. Arauco is a type of dark green olive that grows in the La Rioja region of Spain or in the Arauco region of Argentina. Halkidiki olives generally have a bright green color that becomes yellow the more the fruit matures. Halkidiki olives are cured in salted brine to help lose the bitter taste of raw olives. As they ferment in the brine, these bright green olives develop a slightly spicy taste with hints of fruity aromas. Now that you know which Spanish olives to try, how exactly should you eat them? I'm not talking about the perfect way to chew them, but the best way to enjoy them like a true Spaniard.

The color of Manzanilla olives may range from light, straw green to yellow-green. It comes in a variety of sizes. A classic martini olive, this plump green fruit owns a firm and meaty texture with a briny, bitter flavor with smoky notes of nutty almond. The size of this type of olive is in the medium range. It is not usually made into oil because you cannot garner much from it. Instead, it is eaten as it is. The Arabs, during their trip to the southern part of Spain, have gifted Spain with several other varieties of olives. AmfissaThe Amfissa olive is exclusive to fruits grown and prepared in Delphi, Greece, from a specific kind of tree named konservolia. The brine-cured variety can be found in most local households for soups and meat stews. Niçoise olives are a type of French olive that is actually the same cultivar as the Italian Ligurian olive. It is the curing method that differentiates this French olive from its Italian counterpart.

Verdial Olives

Gordal olives are large plump green fruits from the Andalucía region of Spain. In fact, they are the largest type of olives to grow in Spain. Similar to Cobrancosa olives, Cordovil olives are mainly used to produce good quality olive oil. Extra virgin olive oil from Cordovil olive has an intense fruity taste. Galega Olives