By olives we'll mean both kinds.
There really is a lot of oil in olives — along with vitamins A (carotene), C, B, and E and other useful trace elements such as Ca, F, K, Fe, and Na and their salts, plus proteins, sugars, phenolic carboxylic acids, and omega-6 linoleic acid, the most important one for people. If you want to pick olives with the greatest benefits, choose fruit with pits and thick flesh that separates easily. Pitted olives aren't as healthy or as tasty as untouched fruit. But for a variety of flavor combinations, they're stuffed with pieces of cheese and lemon, salmon and gyrfalcon, anchovy and salmon.
By eating
olive dishes
daily, we lower the risk of heart attacks, angina, and cancer. A handful of olives before meals on a regular basis is good prevention against stomach ulcers. That said, because of the standard salting olives undergo for preservation, you shouldn't overdo them.
Recipes with olives
usually include
vegetables
,
spices
, seafood, or
meat
. These fruits reach our table already prepared (canned), but canned olives aren't the limit.
By trying different preparations and pairings with other foods, you can "dress up" olives. Recipes that use olives to garnish dishes are simply beyond counting. For example, arrange
tartlets
in the shape of a shell, tuck a "clam" of grated cheese and eel inside, and add an olive in place of a pearl. Or make a sunflower salad with chips for petals and olives for seeds.
Garnish, surprise — cook at home: tasty, fast, and healthy!
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