Olive pickle is prepared by different methods in which the olives may be salt-cured, preserved in vinegar, brined or even stored in oil to make pickles.
History
Olives were grown plentifully in the Mediterranean region where they were an integral part of the diet. Olive oil and olive based dishes were very popular. Due to the large harvests, a method to preserve the fruit became very essential. It could have been that a few of the berries dropped into a salt pool during high tide. The next day, an observant peasant would have picked out the berries and noted that the berries had become edible, soft and quite tasty. As a result, olives were preserved in brine or salted water, or cured with solid salt, with lye solutions and even with vinegar and oil to from different regional variations of olive pickles.
Olive Pickle: Ingredients Used and Preparation Overview
Olive pickle is prepared by picking and washing the fresh olives. The exact preservation technique for the pickle will depend on the pickle recipe or the variety of olives that are used. A few of the more popular preservation techniques to produce pickled olives include the following:
Pickled Olive: Health and Nutrition Facts
A 2g serving of olive pickle contains 4 calories. The sodium content is 39mg.