Like much of the olive-friendly Mediterranean basin, Florida has sandy, well-drained soils, lots of sun and generally sufficient rainfall.
According to University of Florida Institute of Food and Agricultural Sciences, olives have been grown in Florida for years on a small scale, they are a relatively new commercial crop in Florida.
The olive has gained popularity as an alternative crop to citrus. The Sunshine State is home to more than 400 acres of olives.
Olives are very high in Vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer. The healthy fats in olives are extracted for olive oil.
Celebrate Olive Day by trying this recipe from Fresh From Florida.
Pan-grilled Grouper with Green Olive Cream Sauce
Ingredients:
4 (6-ounce) grouper fillets
1/2 cup rice flour
kosher salt to taste
fresh ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cubed and chilled
1 teaspoon fresh lemon juice
1 tablespoon flat-leaf parsley, chopped
1/4 cup green olives, sliced
3 tablespoons capers, drained
4 strips cooked bacon, crumbled
Directions:
Season fillets with salt and pepper and dredge in rice flour.
Heat oil and butter in a large sauté pan over medium heat.
When butter foams, add fillets; cook four minutes per side or until opaque in center.
Transfer fillets to a platter and keep warm.
To make the sauce, add the wine and shallot to saucepan; bring to a boil over medium heat and cook until reduced by half.
Add the cream and cook sauce until just thickened.
Reduce heat to low; add cubed butter a little at a time, whisking until blended into a smooth sauce.
Stir in lemon juice, parsley, olives, capers and bacon.
Spoon the sauce over the fillets and serve.