Jungle Jim's popular Olive Bar is well-stocked with imported olives from around the world: bulk, sliced, whole, pitted, chopped and marinated, plus a variety of Jungle Jim's homemade antipasta. Treat yourself to olives from Italy, Greece, Sicily, California with over 50 different items daily at Jungle Jim's self-serve Olive Bar! New items constantly arriving! Stop by and ask for a sample!
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The Olive
The olive (Olea europea) is an ancient fruit worthy of the lore and acclaim that surrounds it. Marvelously versatile, it is enjoyed as a condiment, served as an appetizer, ground into spreads, tossed into salads, simmered with stews and sauces and, of course, popped into Martinis. It yields heart-healthy olive oil and satisfies all five tastes-sweet, sour, salty, bitter and pungent. Its traditional reputation as a health food is being borne out by modern science, as studies on the olive-consuming Mediterranean peoples have shown.Nutrional Value
Olives are as good for you as they taste. While most folks never considered this to be true about olives, the fact is that olives are packed full of goodness. Olives are a smart snacking alternative. When reaching for chips or nachos, you might want to consider olives as a tasty change of pace from the run of the mill snack items.Calories
Olives are a great choice for a low-calorie snack or recipe ingredient. They add flavor and variety with only 7 calories per extra large olive (21 calories per serving). Most folks think olives have more calories than other foods. Recent research reveals that many consumers think black ripe olives have more than five times the number of calories than they actually have. The truth is olives are a great low calorie food. This just goes to show that not everything that tastes good has too many calories.Fat & Cholesterol
At only 2.5 grams of fat per serving (4 Large olives), olives are a great low fat alternative to traditional snacks. Not only are olives a low fat food, but they are an excellent source of the good fats that help lower the bad cholesterol. The fatty acids in olives are highly monounsaturated. The 2 grams of fat in a ½ ounce serving of olives are 75% monounsaturated. Monounsaturated fats such as olive oil have been found not to have the artery damaging LDL-cholesterol, and to leave the beneficial HDL-cholesterol level unaffected or even at a higher level. Also, olives are a cholesterol-free food.Olive Varieties
In general, olive types get their distinctive qualities based on their genetics, the conditions of their origin and how they are cured, resulting in hundreds of varieties. Factor in the common practices of marinating, seasoning and stuffing and the menu of olives grows infinitely! Here are some of our favorites:Arbequinas
A popular Spanish olive, small, crisp texture, slightly bitter bite.Beldi
A small, fruity olive from Morocco. Brine-cured, it is often used in olive mixes and in cooking.Bitetto
Named for the Southern Italian town from where olives have been grown since Biblical times, Bitetto Olives are sweeter than most. They bear the regional qualities of delicate fruitiness and almond tones.Cerignola
Harvested in Cerignola, Italy, just north of Bari, in the Puglia region. These green olives are extremely meaty, giant-sized Italian olives. The large size and deep, bright green color are the Cerignola's most distinguishing qualities. A milder, meaty taste makes them a satisfying appetizer, and an impressive accompaniment to any antipasto. They're also good for stuffing with garlic, cheese, peppers, capers, anchovies, tuna or almonds.Gaeta
A small, Italian olive that packs a salty, flavorful punch. When brine-cured, Gaetas are smooth and a brownish-purple color. They are fun to snack on but difficult to pit for use in recipes.Halkidiki
A tangy green olive grown only on Greece's Halkidiki peninsula. Often served as an appetizer with wine and feta cheese.Kalamata
From the Peloponnese peninsula of Greece, these popular purple-black olives are cured in a red wine vinegar brine to create their rich and smoky flavors. The classic choice for Greek salads, olive bread, pizza, puttanesca or any hearty fare.Manzanilla
This is the familiar medium-sized green olive from Spain. Brine cured, they offer a refreshing crispness and a slight smoky flavor. Manzanilla olives are commonly grown in California as well as Spain. Traditionally, they are stuffed with sweet peppers (pimientos), but are also delicious plain.Mt. Athos Green Olives with Kritamo
Green olives paired with kritamo, also known as rock samphire, a wild herb that grows on the rocky shoreline of Crete.Nioise
These famed tiny, meaty olives from Nice, France, are tree-ripened to create their intensely rich flavor. Toss with anchovies, potatoes, green beans, tuna and Dijon mustard vinaigrette for the summer classic, Salade Nioise.Nyon
A small, jet black, shiny variety from southern France, Nyon olives have a mild, salty bitterness. They are usually dry-cured and packed in a little olive oil, which makes them easy to crack and pit.Picholine
These French green olives are wonderfully crisp and crunchy, with a refreshingly tart flavor, similar to Granny Smith apples. Simple and elegant, they make perfect hors d'oeuvres for holiday gatherings.Sevillano
A giant, pale green Spanish olive, often grown in California. The most common green olive in the U.S., often sold stuffed with the sweet peppers called pimientos. Mild and crisp.
