Mission olives, those plump, dark beauties often adorning Mediterranean-inspired dishes, are a common sight. But are they edible straight from the tree? The short answer is: no, not without processing. While the fruit itself technically contains the olive's flesh, which is edible, its naturally high levels of oleuropein make it extremely bitter and unpleasant to eat raw.
Oleuropein is a phenolic compound found in olives that contributes to their characteristic bitterness. This bitterness is a natural defense mechanism for the olive, protecting it from pests and diseases. The high concentration of oleuropein in unprocessed Mission olives makes them inedible in their raw state.
How are Mission Olives Made Edible?
The process of transforming those bitter, inedible olives into the delectable treats we enjoy involves a series of crucial steps:
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Curing: This is the most important step. Curing involves removing the oleuropein, reducing the bitterness, and developing the desired flavor profile. Methods vary, but generally include:
- Lye Treatment (Alkaline Hydrolysis): This is a common method that uses lye (sodium hydroxide) to break down the oleuropein. This process significantly reduces bitterness.
- Lactic Acid Fermentation: This method uses lactic acid bacteria to ferment the olives, creating a naturally sour and less bitter taste. This process is slower but produces a unique flavor.
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Brining or Other Preservation Methods: After curing, olives are typically brined (soaked in a salt solution) to preserve them and further enhance flavor. Other methods like oil packing are also used to preserve olives.
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Additional Flavoring: Many manufacturers add herbs, spices, or garlic to enhance the flavor further.
What are the Different Types of Mission Olives?
While the term "Mission olives" often refers to the fruit of the Mission olive variety, it's also important to understand that the final product can take various forms:
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Green Mission Olives: These are olives harvested earlier and usually undergo a milder curing process, resulting in a less intense flavor than their black counterparts.
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Black Mission Olives: These are olives left on the tree to ripen fully before harvesting. The curing process for these is typically more involved, creating a richer, more intense flavor.
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Stuffed Mission Olives: These are olives with various fillings such as pimentos, garlic, or almonds.
Frequently Asked Questions
Here are some common questions surrounding Mission olives and their edibility:
Can you eat green Mission olives straight from the tree?
No, green Mission olives are still very bitter when picked straight from the tree due to the high oleuropein content. They require the curing process to become palatable.
Are all Mission olives cured the same way?
No, curing methods vary, affecting the final taste and texture of the olive. Some producers employ traditional methods, while others use more modern techniques.
Are there any health benefits to eating Mission olives?
Yes, Mission olives, like other olives, are a good source of healthy fats, antioxidants, and fiber. They also contain various vitamins and minerals.
What is the best way to store cured Mission olives?
Store cured Mission olives in a cool, dark place, submerged in their brine or oil. This will help maintain their quality and prevent spoilage.
In conclusion, while the fruit of the Mission olive tree is technically edible, its raw form is far too bitter to consume. The curing process is essential to remove the bitterness and create the delicious olives enjoyed worldwide. Remember to always purchase commercially cured olives to ensure safe and enjoyable consumption.
