Brine-cured olives

Brined olives are olives that have been preserved in a water and salt solution, which allows them to ferment slightly and develop a characteristic, slightly acidic and salty flavor. This process not only aids in their preservation but also enhances their taste, making them ideal for use in a wide variety of Mediterranean and Latin American recipes.

Olives come from the olive tree, a tree native to the Mediterranean region, specifically from countries like Spain, Italy, Greece, and Turkey. Thanks to their popularity and widespread cultivation, they can now be found in many parts of the world, including Latin America.

From a nutritional standpoint, brined olives are rich in healthy fats, primarily monounsaturated fatty acids, which are beneficial for cardiovascular health. They also contain antioxidants, such as vitamin E and polyphenols, which help combat oxidative stress in the body. Furthermore, they are a source of minerals like iron, calcium, and sodium, the latter being present in higher amounts due to the brine.

In different Spanish-speaking countries in Latin America, brined olives may simply be known as brined olives, although they are also called olives in brine, brine-cured olives, or saltwater olives. In some places, the term preserved olives is used to refer to this type of preparation.

In cooking, brined olives add an intense flavor to salads, stews, pizzas, pastas, and appetizers. They are a key ingredient in classic recipes like tapenade, Greek salad, or picadillo. Their firm texture and salty taste make them versatile for combining with other ingredients, enhancing the flavor profile of dishes.