- 1). Explore the sources and regions from which olives are cultivated. Each region has a distinct shape and flavor. Italian olives are notably sourced as Calabrese, Gaeta, Ligurian and Sicilian. The French are known for their Lucques and Nicoise olives, among others. Greece, Lebanon, Morocco and Spain are also some of the tastier regions to look into.
- 2). Sample a few of the different varieties. Within each region, olives are grown with a certain shape and texture. You might easily recognize the two (or three) most obvious distinctions: Green and black (sometimes brown). From there, you might find dull green, dark green, black and dark brown. Small are very small while others grow large. Three notable textures are cracked, wilted and shiny. Oil-cured, salt-cured or dry-cured are further breakdowns particularly common in Moroccan olives.
- 3). Understand the flavors to know when and how to eat them. Olives are fairly versatile in that almost every kind works with a salad, as a pairing with wine or with a cheese plate. Still, personal preferences may vary. Some olives offer and earthy, herbal note, while others are sharp and bitter. Some have a fruitier taste--though, not necessarily sweet--compared to the saltier punch of some French and Greek olives.
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