The Green Beldi Olive
Grown in Morocco, the Beldi is a firm olive with a crisp bite. It is a light-green, straw color with a fruity taste.
- The Beldi is grown predominately in the Marrakech and Fes provinces of Morocco.
- This tree matures to fruition by its fifth year. The yield productivity is medium with alternating crops with some irregularities occurring from year to year.
- Harvest of the green Beldi begins the first week of October and extends through the middle of November.
- Then green Beldi is first washed in caustic soda (lye) solution for de-bittering purposes. The fruit is then thoroughly washed to remove any traces of lye. From there, the olives are put into 250-liter drums for lactic fermentation. The curing process of the Beldi typically takes less than 3 months and is complete when a pH of 4.2 or less and an acidity that is greater than 0.8% is achieved.
- Green Beldi olives are ovoid and slightly asymmetric in shape with a round base and a pointed apex.
- This olive's color spectrum ranges from straw-colored to light green.
- As with many green olives, the texture is firm and crisp to the bite.
- Sizes vary because of the large crop (over 40,000 MT) but the most desirable fruit is between 160 and 200 units per kilogram.
- The flavor of this olive is mellow and fruity with a briny finish.
Pairings & Recipe Ideas:
- Cheese pairing: Manchego
- Wine pairing: Sauvignon Blanc, Chardonnay