At Three Farms Island, we are always on the lookout for unique treasures in our agricultural pursuits.
Recently, during our harvest, we stumbled upon a remarkable find: a leucocarpa olive tree. This rare specimen, especially at the age of 100 years, has captivated our attention and sparked our curiosity about its significance.
It was while searching for old recipes involving olives that I came across this one:- De agricultura by Cato the Elder, 160 B.C.E.
Epityrum
Select some green, black and mottled olives and remove the stones. Chop them well. Add a dressing of oil, vinegar, coriander, cumin, fennel, rue and mint. Cover with oil in an earthenware dish and serve. ”
– De agricultura by Cato the Elder, 160 BC.
and it was also a surprise to find even an ancient recipe enthusiast on You tube reproducing it,
Well, here Cato, talks about Black, Green and White Olives which then created some questions, happy to have found the answer inside our farm. Such ancient places like these, like Sicily, can still be treasures of biodiversity and as such can still give something that serves for the preservation of places, tastes of territories and our planet.
The Leucocarpa olive, also known as Leucolea, this is the botanical name for white olives, is a rare and fascinating variety of olive that stands out for its unique characteristics.
The most striking feature of the Leucocarpa olive is its ivory-white fruit, which remains white throughout its ripening process. Unlike most olives, which turn dark or green as they mature due to the activation of anthocyanins and flavonoids, Leucocarpa olives do not undergo this color change. They maintain their pale hue, which can sometimes trend towards yellowish due to lipid oxidation if left on the tree for extended periods.
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- Historical Significance: This olive variety has deep roots in Mediterranean history, particularly in southern Italy and regions like Calabria and Sicily. Often 2 regions exchanging a lot in the past. The white olive was cultivated near churches and monasteries due to its association with purity, making it a popular choice for religious ceremonies and rituals. The oil produced from these olives was prized for its low smoke emissions, making it suitable for use in lamps within sacred spaces.
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- Culinary Uses: While the oil derived from Leucocarpa olives is similar in composition to other olive oils, it is noted for its light fruity flavor and pleasant spicy notes. It is often used in blends but can also stand alone as a unique culinary ingredient. The oil is colorless and has a mild taste, distinguishing it from more traditional green or black olive oils.
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- Cultivation Challenges: The Leucocarpa olive tree is not only rare but also challenging to propagate. Traditional grafting techniques yield low success rates, making it difficult to cultivate new trees. Despite these challenges, there is a growing interest in reviving this ancient variety, with efforts underway to plant new trees and promote its heritage among younger generations.
- Nutritional Aspects: While the Leucocarpa olive does not have particularly unique nutritional or organoleptic properties compared to other cultivars, its rarity and cultural significance make it an interesting subject for both culinary enthusiasts and historians alike.
In summary, the Leucocarpa olive is a captivating variety that combines historical richness with unique characteristics. Its distinctive color and cultural importance make it a valuable part of the Mediterranean agricultural landscape, inspiring renewed interest and efforts toward its preservation and cultivation.
INGREDIENTS:
- 2 cups (290 g) pitted olives, whatever kind you like
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon chopped cilantro
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fennel leaf
- 2 teaspoons chopped rue*, dried or fresh
- 1 tablespoon chopped mint
- Feta or fresh Pecorino, for serving
Instructions:
- Chop the olives as fine as you like. You could even grind them up so it’s more the texture of a tapenade and still be period appropriate.
- Mix the olive oil, vinegar, and herbs and spices well.
- Pour the dressing over the chopped olives and stir to combine.
- Good to give half on hour before to serve