As our town becomes more and more food savvy, larger groceries have added gourmet sections and antipasta bars containing a wide selection of olives. Olives are grown in many varieties, each with a different flavor and purpose.
Like grapes and the wine made from them, each type of olive has its own character based on varietal, the terroir where it is grown, how mature it is at the time of picking and the way in which it is processed.
Some olives are grown primarily for oil extraction, while others are meant to be eaten at the table. Some varieties, such as the Kalamata of Greece and Arbequina of Spain, can be used for both. According to the International Olive Council, olives can contain up to 30 percent oil. They also contain oleuropein, a bitter substance that must be neutralized before eating. Anyone who has vacationed where olives are grown and popped one in their mouth from the tree has experienced the awful power of oleuropein.
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