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Table Olives



Table Olives are olives grown to be used in cooking or eaten out of the hand, as opposed to being grown for pressing into oil. While olives to be used for oil can be mechanically harvested, olives destined for table use must be picked by hand to avoid damaging them. Some olives are best for Table Olives, some are best for oil, some are dual purpose.

The olives must first be cured either in lye or in brine before they can become Table Olives.

The opposite category is "Olives for Oil." Less than 10% of the olives grown in the world are destined to be Table Olives.


Table Olives

Aglandau Olives; Agogio Olives; Al Koura Olives; Amfissa Olives; Arbequina Olives; Carolea Olives; Cellina di Nardò Olives; Cornicabra Olives; Dolce Baresana Olives; Elitses Olives; Empeltre Olives; Gordal Olives; Itrana Olives; Kalamata Olives; Lesvos Olives; Manzanilla Olives; Megaritiki Olives; Mission Olives; Nabali Olives; Nocellara del Belice Olives; Nostraline Olives; Ortice Olives; Passalunara Olives; Picudo Olives; Pimolas; Ponentine Olives; Salonenque Olives; Santa Caterina Olives; Sourani Olives; Souri Olives; Table Olives; Taggiasca Olives; Tanche Olives; Thrubolea Olives; Tonda Iblea Olives; Toscanelle Olives; Verdale Olives; Verdial Olives

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Also called:

Pickled Olives; Prepared Olives

Citation

Oulton, Randal. "Table Olives." CooksInfo.com. Published 07 August 2004; revised 09 September 2005. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/table-olives>.

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