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 solution of water and salt), preservation in vinegar, or maceration in olive oil. These processes not only reduce 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 in appetizers and main courses. They are often paired with fish, white meats, or cheeses and are commonly served as a snack or appetizer, either on their own or accompanied by other pickled items and traditional products.
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