Description
To be consumed, green olives must undergo debittering treatments, as they are not edible in their fresh state. The most common methods include fermentation in brine (a water and salt solution), preservation in vinegar, or maceration in olive oil. These processes not only reduce the bitterness but also enhance the fruit’s natural flavor, transforming green olives into a delicious and versatile food.
Green olives are a key ingredient in Mediterranean cuisine, used in a wide range of culinary preparations, from salads to side dishes, as well as appetizers and main courses. They are often paired with fish, white meats, or cheeses and are commonly served as a snack or aperitif, either on their own or alongside other pickled goods and traditional products.
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