Olives
Olives are small yet mighty fruits, rich, briny, and complex, with a balance of bitterness, fruitiness, and subtle sweetness. Their flavor adds depth, umami, and vibrational energy to plant-based dishes. Each olive carries the sun, soil, and centuries of cultivation within its flesh.
VOLUME
Moderate
FLAVOR PAIRINGS
Garlic, onion, shallot, chive, rosemary, thyme, sage, oregano, basil, parsley, tarragon, bay leaf, black pepper, white pepper, paprika, chili, cumin, coriander, turmeric, lemon, lime, vinegar, tomato, bell pepper, zucchini, carrot, pumpkin, sweet potato, eggplant, broccoli, cauliflower, spinach, kale, collard greens, arugula, avocado, tahini, cashew cream, coconut cream, olive oil, avocado oil, walnut oil, almond oil, sesame oil, quinoa, rice, millet, amaranth, oats, buckwheat, chickpeas, lentils, tofu, tempeh, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, vegan soups, stews, sauces, plant-based casseroles, and savory baked goods.
SELECTING
Choose firm, plump, and glossy olives. Check for even color and aroma. Organic and unpasteurized olives retain higher flavor and vibrational integrity.
HOW TO USE
Eat raw as a snack, add to salads, grain bowls, plant-based casseroles, tapenades, spreads, sauces, or roasted vegetable dishes. Pair with herbs, acid, and oil to enhance flavor.
STORING
Store in brine or olive oil in a cool, dark place. Once opened, refrigerate and consume within weeks for best flavor.
SUBSTITUTIONS
Capers, sun-dried tomatoes, or pickled vegetables for briny, umami flavor.
HEALTH BENEFITS
Rich in monounsaturated fats, antioxidants, and anti-inflammatory compounds. Supports heart health, digestion, and cellular protection. Energetically, olives ground, balance, and uplift vitality.
CONCERNS
High sodium in brined olives; rinse if reducing salt intake.
HISTORY
Cultivated for thousands of years in the Mediterranean, olives have been a cornerstone of cuisine, medicine, and culture. They continue to be essential in plant-based and high-vibration cooking practices.
