Olive, You Man! (All About Olives)

Recently we read a twitter exchange between some folks theorizing on how black olives become black when they start out green. One participant hypothesized that the olive was bruised. Seriously? Today we give you a bit of a olive education. After all, we can't have you Greek cuisine loving people out hypothesizing silly things with your Twitter friends.

First though, we have to tell you that the word olive refers to both the tree and the fruit of the tree. Much like the word pecan here in Texas. Olive trees are native to the coastal areas of the eastern Mediterranean and are of major agricultural importance in the region as the source of olive oil. Today olive trees are grown in temperate places all over the world, even California. In fact, the United States ranks as the twelfth biggest olive cultivator.

If you read any kind of western literature like Homer's Odyssey, or the bible, you'll find that olives are the most frequently mentioned trees and fruit. And you likely know that the phrase 'extend an olive branch' derives from the historic belief that olive leaves and branches symbolize abundance, glory and peace. In ancient times olive branches were given as offerings to Gods and powerful people. They even found olive branches in Tutankhamen's tomb.

Olives grow very slowly, which we think explains why we have so many colors of olives. You see, whether the olive is green, blonde or black, they are all grown from the same tree. They are just in different stages of ripeness. We suspect someone was a little impatient for a taste of olives and picked the fruit a little early. When that impatient picker discovered the tart and powerful flavor of the green olive they decided there was no need to wait for all the olives to ripen to black. Some could definitely be enjoyed sooner. Here at Zizikis we will be eternally grateful to that impatient olive farmer. We just can't imagine a world in which green olives didn't exist!

Olives should never be eaten directly from the tree due to their natural bitter flavor. Before eating, olives are fermented or cured to make them more palatable. Green olives are allowed to ferment before being packed in a brine solution. Black olives are not fermented, which is why they taste milder than green olives.

Generally, an olive's flavor depends on what type of curing or fermenting they under go. They can also be flavored by soaking in marinade or pitted and stuffed. Popular flavorings include herbs, spices, chili, lemon zest, lemon juice, wine, vinegar, and juniper berries; popular stuffings include feta cheese, blue cheese, pimento, garlic cloves, almonds, and anchovies. You can eat olives a million different ways...and here at Zizikis we do! Come on over the next time you get that salty olive craving. We know how to satisfy it! Opa!

Think Of Greece - Think Of OLIVES!

When you think of olives, you imagine a little bowl on a bar counter, ordering a small bowl to go with your meal at a restaurant, or in your martini . They are also very popular because of the oil that they produce, but what do you really know about where they came from?

Olives are grown on olive trees that are native to the Mediterranean area. They are an evergreen tree or shrub that is very short, usually no taller than 50 feet. These trees are incredibly strong. Olive trees last for many years, but usually don’t start growing the actual fruit until they are about 6 or 7 years old. These trees are grown in abundance in the Mediterranean countries. There are about 18 million tons of trees produced each year with 95% of them being from the Mediterranean area.

Every type of olive comes from a different area, therefore there are not all kinds of different olive trees in one area. The different kinds of olives are Empeltre, Hojiblanca, Lechin, Picual, Cornicabra, Verdial, Arbequina, Picudo and varieties. There are also the most common olives in the United States, which are the black and green olives. Each one of these olives have a different taste depending on where they are grown, inside or outside, the heat, and the soil. These are all factors that change the taste of olives! Olives are harvested at the green stage but can be left to ripen which darkens their color and we get what we know as black olives.

Olives are used in a variety of ways. They can be eaten whole or cultivated into oil. In kitchens all over the world, olive oil is the most common cooking oil. It is also very common to have olive oil salad dressings. Just like traditional mediterranean kitchens, Ziziki’s uses olive oil for cooking too. For example- our calamari is lightly sautéed with olive oil, white wine, and lemon. Another favorite dish with olive oil is our shrimp, it is marinated to perfection with olive oil and herbs. If you are looking for a delicious appetizer that is sure to please your Greek craving the artichoke dip & pita bread should be your number one choice; it is even served with whole kalamata olives. You can also just order a few olives on the side with any of our dishes if you would please.

After all, the Ziziki’s menu would not be so perfect unless it served foods that were full of strong flavors, like olives and garlic. These are the backbone to the every Greek meal, So come on “oliver” and eat a "Big Fat Greek Dinner"!

OLIVE You, DAD!

Olives aren't just for martinis! They're the staple of a great meal - and diet. This Father's Day - say "OLIVE YOU, DAD" and treat him to a healthy, rich GREEK meal! OPA!

Why are olives important in the Greek diet? Well, as a cooking medium - olive oil is the most common cooking oil used in kitchens world-wide. Certainly - olives can be eaten whole, or used as a garnish - but they are most common in oil form and in salad dressings. Just like traditional Greek restaurant, Ziziki’s uses olive oil for cooking too. For example- our calamari is lightly sautéed with olive oil, white wine, and lemon. Other Greek dishes and appetizers (or, mezzes) are served with whole kalamata olives.

But where do olives come from? Olive trees typically were abundant throughout history in the Mediterranean area. The trees are super-strong, and live many years. Different types of olives come from different areas: Empeltre, Hojiblanca, Lechin, Picual, Cornicabra, Verdial, Arbequina, Picudo and varieties of each. There are also the most common olives in the United States, which are the black and green olives.  Depending on where it's grown, the soil - there are tons of factors too, that go into how the olive will taste. They all have a unique and distinct flavor on their own.

Don't forget our special Brunch Menu just for Dad this Father's Day. Bring him over and say "OLIVE YOU!"

The Greek Olive—Little Fruit With A Big Taste

Greek and olive go together like Feta and cheese.  Although the delicious Feta is a relative newcomer to the dining table (a mere couple of centuries old), use of the olive in Greek cuisine dates back to Minoan times.  When?  Oh, about 3,500 B.C.  Given our human propensity to want to improve on everything, you’d think there would have been changes to the little fruit over the past 5,500 years. 

Not so.  The only difference between the olives used at Ziziki’s and those of yesteryears is the number of them growing on a tree.  The trees have gotten broader and more expansive, which means more olives for us.  These delicious fruits from the drupe family are similar apricots and peaches.  You sure wouldn’t know that at a glance, but if you open each of these fruits up you’ll find a pit with a seed or two inside of it. 

The best food olive—almond-sized Greek Kalamata Olives—range in length from a half to one inch.  Their excellent flavor has a rich and fruity taste.  Unfortunately you can’t grow this eggplant colored olive in your back yard.  It’s found exclusively in Greece.  If you live in 30° to 45° latitude, you might have success with one of the other types of olives your local nursery can recommend.  Or, you can just go to Ziziki’s and enjoy a delicious Greek meal with a friend.  While dining, impress your friend by asking if he/she knows the difference between a Black Olive and a Green Olive.

Oh, the answer . . . None beyond when they’re picked.  Green olives are, well, picked green.  Black olives are picked when they’re ripe.