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Get to Know: Oil-Cured Beldi Olives

Olive Facts, Recipes and Pairing Ideas

POSTED August 5, 2016

Known for their wrinkly, black skin and intense olive flavor, Oil-Cured Olives are chewy, briny and pleasantly bitter, perfect for pairing up with other Mediterranean antipasti or adding a new dimension to roasted chicken recipes.

 

ORIGIN
Morocco

 

DELALLO VARIETIES
Oil-Cured Olives, Pitted Oil-Cured Olives, Oil-Cured Olives with Truffle Oil, Italian Sun-Dried Olives.

 

QUICK FACTS

  • A deep hue ranging from dark brown to black with a distinct wrinkled appearance from curing.
  • First, olives are alkaline treated to reduce their bitter compounds.
  • Unlike the name “oil-cured,” olives are actually cured between layers of sea salt in large drums. These drums are rolled 3 times a week for a period of 3 months. Once cured, olives are rinsed and packed in olive oil.

 

TASTE & TEXTURE
Oil-cured Beldi olives own an irresistibly chewy texture similar to sun-dried tomatoes. Their rich and intense flavor is pleasantly bitter with a salty bite.

 

PAIRING IDEAS
In kitchen creations, these salty gems are perfect for pairing up with vibrant citrus and sweet caramelized onions. As a ready-to-entertain antipasto, serve them up with ricotta salata, orange slices and a bold-flavored Cabernet Sauvignon.

 

IN THE KITCHEN

  • Mediterranean Quinoa Salad with Olives, Roasted Red Peppers & Feta
  • Roasted Chicken Thighs with Olives & Pancetta
  • Caramelized Onion & Olive Focaccia
  • Garlicky Couscous with Olives & Roasted Tomatoes
  • Warmed Oil-Cured Olives with Caramelized Onions and Black Pepper

 

DID YOU KNOW…?
Oil has nothing to do with the curing of these “oil-cured” olives. It’s all about the sea salt. Olives are packed in oil, after curing, to preserve their intense flavor and chewy texture.