Split olives are cut or lightly bruised before curing to absorb the curing materials more quickly. Any type of olive can be split, and they can be salted, dipped in olive oil, or marinated. Split olives are used as snacks, side dishes, and in hors d’oeuvres.
Split olives are olives that have been cut or lightly bruised before curing in order to absorb the curing materials more quickly. As a result, they’re ready to eat much more quickly, yet their meat is still fully flavored. Many traditional olive curing techniques include splitting, which involves a two-part process, first curing the olives and then transferring them to a storage medium. Any type of olive can be snapped, too, from the large green olives of Sicily to the small black ones of France.
Labeling for split olives may call them split or sliced olives, depending on the region where they are produced. Typically, the olives are cut by hand or with a machine and a very small crack is made which penetrates all the way to the pit. Olives can also be broken through crushing, which requires a light hand as the producer does not want to split the olive wide open.
After splitting, the olives can be salted, salted or dipped in olive oil. After the olives have reached a producer satisfaction point, they are packaged. Marinated olives can take up to eight weeks to reach maturity, even after splitting, as the marinade can still slowly penetrate, and it’s important to make sure all olives are evenly ripened so consumers don’t unexpectedly get a bitter olive. . After curing, the olives are transferred to a light brine or herb oil for preservation, or they can be packaged dry.
Two classic split olives are Nafplion olives, ripened in olive oil, and Provençal olives, pickled with herbes de Provence, a popular French seasoning. These olives have a tendency to become salty if they are mishandled, as the crack which promotes rapid curing can also leave a large amount of salt or brine in the flesh of the olive. Stored in good conditions, cracked olives can last quite a long time, although they can also start to become salty if stored too long. If the split olives have become too salty, they can be soaked in fresh water before use.
There are a number of uses for split olives. Many are cured and sold with pits intact, so caution should be used when eating them or preparing to cook. Many bars in the Mediterranean offer dishes of split olives as a snack and also accompany salads and similar dishes as a side dish. Olives can also be arranged in a variety of small plates for people browsing hors d’oeuvres, or preserved as a savory and savory snack.
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