Cured black olives are known for their superior taste and quality. They tend to have a more intense flavor than canned black olives and can be used to add depth and richness to dishes. Canned black olives have a more one-dimensional flavor and may not be of high quality.
According to this article in National Geographic, “Black olives, though labeled as “ripe” on supermarket cans, actually aren’t: these, a California invention, are green olives that have been cured in an alkaline solution, and then treated with oxygen and an iron compound (ferrous gluconate) that turns their skins a shiny patent-leather black. Ferrous gluconate [is used] to stabilize color.”
Overall, cured black olives are a superior option. They are higher in nutritional value and have a richer flavor. For these reasons, cured black olives are the preferred choice for many chefs and home cooks.
You can find cured olives at many supermarkets at an olive bar, but I find these Barral brand olives in a jar are top-notch with an unparalleled taste.
BARRAL S.A. has been a family-owned and managed company since 1883. They are based in the industrial estate of Carros, near Nice on the French Riviera. Barral offers a complete range of olive oil and olives and is worth exploring for stocking your pantry. You can learn about Barral products here.
There is always a jar of Barral black olives in my pantry. A must-have ingredient for Pasta Puttanesca. The ingredient list is transparent and pure:
Ingredients: olives, salt, olive oil, Provence herbs. Barral olives are the next best thing to fresh from a French farmer's market.
If you would like to learn more about how to shop for food and how to stock your pantry with high-quality ingredients, write to me and let me know what you are most interested in learning about.
Pasta Puttanesca with Barral Olives
