What is Pimento Stuffed Olives?
Pimento stuffed olives savory olives filled with tangy pimento peppers. A delightful combination of briny and slightly sweet flavors. The smooth and firm texture of the olives contrasts with the soft and vibrant pimento filling. These olives make a delicious addition to salads, antipasto platters, or as a garnish for cocktails. Perfect for adding a burst of flavor to your culinary creations.
What does Pimento Stuffed Olives Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
There are many types of green olives and not just the sliced rings found in a jar or can. The Manzanilla, Cerignola and Picholine are just a few of the kinds of green olives found in cuisines today. Green olives have a thin firm flesh, some are soft, yet still hold their shape. Every olive has woody pit that is sometimes removed, or can be spit out. The flavor of each olive varies from buttery to tart, though green olives are often milder than black olives and every olive tastes briny and salty.
The cherry pepper is a small, red round pepper with a moderately hot heat comparable to the mid level intensity of a jalapeño. They have a hint of sweetness and a thin skin and crunchy flesh. Their name comes from the cherry-like shape they hold. They can be used fresh and are also made into a pickled item to pair with savory foods.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
Provence herbs, also known as herbs de Provence is an herb blend from the Provence region of France and consists of rosemary, marjoram, thyme, oregano, savory and basil. The blend may vary some to omit and include various herbs. The tiny chopped and dried herbs are a muted green and blend together to create a savory and mild seasoning that is spicy, green, zesty and sharp. It is used for meat, seafood, grains and vegetables.
There are a number of spices used in cooking and baking. Spices generally refer to a variety of seeds, barks, fruits and roots that are used to add specific flavors to food. Some spices are sweet, spicy, pungent or savory. The flavors range greatly and spices can be used whole or ground and are usually cooked, but generally cooking them is not required.
Lactic acid has a number of different uses in food production. It is used as a preservative, to stop decontamination, to cure and flavor food and help in the process of fermentation. Lactic acid is naturally present in certain foods, but when added to an item it is manufactured. Lactic acid is a white powder and has a sour taste. A small amount is used in food production and it is never a main component.
Sodium benzoate is an additive used to preserve food items and is commonly found in pickles, sauces, soda and a variety of bottled and canned items. This compound is white and both crystalline and powdery. Sodium benzoate is naturally occurring in tiny amounts in certain fruits and vegetables, but for general food preservation use it is lab made.
