Olive Dishes Phoenix AZ

Too bitter to eat right off the tree, olives are first fermented and cured in oil, salt, or brine (a combination of salt and water or wine). The method and ingredients determine the olive’s final flavor, texture, and color. While olives come in an amazing variety of sizes, colors, textures, and flavors, their nutrient profiles are remarkably similar.

Safeway
(602) 274-7422
520 W. Osborn Road
Phoenix, AZ
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,seafood,starbucks,Sushi bar,Olive bar, DVDPlay Kiosk,Coinmaster,wi-fi,U.S. Bank Branch
Store Hours
5:00 AM-Midnight
Pharmacy #
602-277-4457
Pharmacy Hours
Mon-Fri 8:00AM-8:00PM;Sat 8:00AM-6:00PM;Sun 10:00AM-6:00PM

Costco
(602) 293-4524
1646 W. Montebello
Phoenix, AZ
 
Trader Joe'S
(602) 912-9022
4821 N. 20Th Street
Phoenix, AZ
Store Hours
8:00 am - 9:00 pm

Walmart Supercenter
(602) 973-0774
6145 North 35Th Avenue
Phoenix, AZ
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(602) 973-6561
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Alberston Market
(602) 678-0895
8035 North 19Th Avenue
Phoenix, AZ
 
Supertarget
(602) 308-3604
5715 N 19Th Ave
Phoenix, AZ
Store Hours
M-Fr: 8:00 a.m.-10:00 p.m.Sa: 8:00 a.m.-10:00 p.m.Su: 8:00 a.m.-9:00 p.m.

Walmart Supercenter
(602) 246-1700
1607 West Bethany Home Rd
Phoenix, AZ
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(602) 246-6601
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Safeway
(602) 955-6455
3132 E. Camelback Rd
Phoenix, AZ
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,starbucks, DVDPlay Kiosk,Coinmaster
Store Hours
5:00 AM-Midnight
Pharmacy #
602-954-7412
Pharmacy Hours
Mon-Fri 8:00AM-8:00PM;Sat 8:00AM-6:00PM;Sun 10:00AM-6:00PM

Costco
(480) 293-2123
3801 N. 33Rd Avenue
Phoenix, AZ
 
Safeway
(602) 331-0134
810 E. Glendale Ave.
Phoenix, AZ
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,seafood,starbucks,Sushi bar,Olive bar, DVDPlay Kiosk,Coinmaster,Wells Fargo
Store Hours
5:00 AM-1:00 AM
Pharmacy #
602-331-0434
Pharmacy Hours
Mon-Fri 8:00AM-8:00PM;Sat 8:00AM-6:00PM;Sun 10:00AM-6:00PM

Ode to an Olive

Provided by: 

By Lisa Turner

In the late spring, throughout the rocky terrain of the Mediterranean, the gnarled limbs of the Olea europaea tree begin to bud with olives. Too bitter to eat right off the tree, they’re first fermented and cured in oil, salt, or brine (a combination of salt and water or wine). The method and ingredients determine the olive’s final flavor, texture, and color.

While olives come in an amazing variety of sizes, colors, textures, and flavors, their nutrient profiles are remarkably similar, says Marc David, a nutritionist and the founder and director of the Institute for the Psychology of Eating. Like olive oil, they all contain monounsaturated fats that boost “good” HDL cholesterol and reduce the risk of heart disease. Olives are also a great source of polyphenols and vitamin E, both of which play an important role in neutralizing free radicals in the body. Olives’ anti-inflammatory properties can also help reduce the severity of asthma and arthritis symptoms.

Even better, olives are modest when it comes to calories—a medium-size green or black olive packs only four—and their fat content derives mainly from heart-healthy monounsaturates. But before you pop this delicacy with impunity, keep in mind that olives contain lots of salt; a serving of 10 holds 370 mg of sodium, or 20 percent of the recommended daily amount. If you’re sensitive to sodium or have high blood pressure, eat olives in moderation, says David, and cut back on the salt when you use them in recipes. Or you can remove some of the salt by rinsing the olives well, placing in a glass container, and covering with filtered water. Then, soak overnight, drain, and rinse before serving. To fully celebrate olives’ versatility in flavor, color, and texture, try them in these dishes:

Kalamata
Boasting a rich color and assertive flavor, kalamatas have a plump, juicy flesh and a winey bite. They’re best known for their role in Greek salads, where they’re paired with tomatoes, cucumber, and feta.
Try it: Puree kalamatas with capers, olive oil, basil, and garlic, and serve on grilled ciabatta bread with Manchego cheese and arugula.

Moroccan
Their deep, smoky flavor conjures up raisins and wine. Dry-cured in salt—a process that gives them their distinctive wrinkled texture—these olives are then soaked in olive oil and herbs to enrich and soften them and mellow their intensity. As a result, they have an especially high sodium content, so use them in small quantities to enhance dishes with neutral flavors, such as pasta and rice.
Try it: Toss Moroccan oil–cured olives with hot fettuccine, minced basil, sun-dried tomatoes, grated Asiago cheese, and olive oil.

Niçoise
These purplish-black little olives boast a bright, tangy flavor that has earned them the starring role in the eponymous French Niçoise salad and in pissaladier, a Provençal pizza-style dish of olives, onions, and anchovies on flat bread.
Try it: Add Niçoise olives to shrimp sautéed in olive oil and...

Author: Lisa Turner

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