October 17, 2023
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By Ujjainee Roy
Olives add a lot more than colour to your salads. Not only are they rich in antioxidants, they're also a source of good fats and Vitamins A and E; olives can help keep your heart healthy and can also protect you against cancer and osteoporosis. Here's a helpful guide on using olives for salads.
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The almond-shaped olives are usually brine-cured and their savoury profile makes them ideal for salads that use a sweet dressing.
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These naturally Greek black olives are sun-dried and cured with salt and vinegar. Their mild oaky flavour works wonders with herbaceous green salads.
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These Spanish olives are widely deemed to be some of the most delicious olives; they're ideal for salads that have cheese, garlic or some savoury element.
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Also known as Tanche varietal, these olives are often dry-cured and are best used in light summer salads or veggie appetisers.
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One of the most widely available olive variants in France, the citrus-y Picholine is usually used for tapenades and in dry salads.
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Though small, these olives can be quite juicy and you'll usually spot them in Niçoise salads which have tuna and eggs or in veggie tarts.
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These oversized brine-cured Italian olives can be difficult to cook with but can add an interesting accent to a green salad.
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These Chilean olives are first cured in brine and then cured in red wine and vinegar. They're best paired with balsamic-dressed salads featuring tomatoes and greens.
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