Olives - is the fruit of an evergreen tree andshrubs of olive family. Among the six dozen species of plants exist European Olive (olive cultural) - tree height from 4 to 12 meters. The bulk of the olive harvest falls in the production of olive oil. The other part - on the table. But not fresh. Fresh olives are very bitter because of the presence in them of glycoside okuropeina. Therefore, the olives go a long treatment process before it reaches the table. Their pour alkaline solution for several hours to remove bitterness. Then washed with brine and poured. After the fermentation process, they packed.


Olives or olives?

1. Green and black olives - are one and the same.

The word "olives" comes from the Greek root of oleum(butter). Because Slavs and named fruit olives. The tree, which grow fruit, called olive or olive. In modern Russia stuck opinion that olives differ in color: olive - green and black olives - black. In the rest of the world they are called only olives (green or black).

2. Green and black olives [caption image]

Black olives - not necessarily ripe. On the way color affects processing. Olives just saturated with oxygen, and from this they darken. Although there are varieties that are collected for preservation in the form of a nearly mature and dark in color, but they have very specific tastes, and therefore rarely come to the Russian market. In mainly mature fruit and dark oil going to production. And those black olives, what we eat, got color is processed.

Olives on the table
Olives - this is a very good snack for aperitifs, delicious ingredient for salads, pizza, and a great addition to fish and meat dishes.

Only stuffed green olives and black, it is believed, can not stand the taste combinations, as they themselves have a very strong aroma and taste. Black good as self-starters and for decorating dishes.

The olives are useful?
They contain about 100 active substances(Especially many vitamins E, A and C). In the pulp of olives - 50-75% fat, sugar, proteins, pectins. Regular consumption of olives has a beneficial effect on the digestive organs and the liver, reduces the number of diseases of the heart, circulatory system, reduces the likelihood of heart attacks, cancer.
Olives helps metabolize fats and salt.
It is believed that the olives are a strong aphrodisiac.
In olives contains many POLYPHENOL preventing the formation of blood clots in the vessels.
Vitamins E and A, as contained in the olives, strengthen the hair and make it smooth.

Olives are harvested by hand to avoid damaging thepeel. Therefore, we must pay attention to the look: quality olives smooth and even. They typically have a thick juicy flesh. Bone from olives should be well separated, but not fall.

Only "Kalamata" olives variety is always incised. This is done so that they released their bitterness. In addition, it is the only variety that is always sold with a stone, as it is very inconvenient to remove.

Variety of olives
There are several dozen varieties of olives. Quality is determined by the location and size of the harvest. The largest class - Greek "mamus". The best table varieties - "manzanilla" and "gordal" (in Spanish), "pichcholiny" and "tadzhiaska" (in Italian), "la Nyon", "repents" and "tansh" (in French), "kalamata" (in Greeks).
"Kalamata" can be found on the oblong shape. Its good to use as a snack habits.
"Manzanilla" - very good for stuffing, as it is very juicy and have a refined taste.

The size
At the bottom of the banks or to the side, there are two three-digit numbersthrough fraction. This is the size of olives. 180/220 inscription reads as follows: 1 kg of fruits should be not less than 180 and not more than 220 pieces. That is, the smaller the number, the bigger the rewards. the number, the larger the olives. Standard Gauge: 240/260 and 280/320. Caliber 180/220 are particularly large olives Super.


* Do not eat the olives, if they have expired shelf life. The bones eventually begins to produce harmful substances.

* Keep an open olives better in the liquid, but shifting of tin in glass dish.

* If you like pickles, pay attention to the pH. It must be low, that there is no stomach discomfort.

* If you bought the olives in oil, the oil must be discarded after opening, because it very quickly bacteria multiply.

Once upon a time known that olives containcomplex substances that strengthen cell membranes. Due to the content of these substances, we have eaten every olive has a beneficial effect on the functioning of the cardiovascular system, liver and digestive organs.

To clean the intestines and get rid of smallstones in the gallbladder - a daily swallow a few olives, without removing bone. This tool is also useful for the elderly - to strengthen bone tissue and improve liver function.

Cooked olive oil - the most useful of all
vegetable, because even when it is not heated,allocates carcinogens. Because olive oil and olives regulate the absorption of salt and fat, they were used for weight loss. If you want to lose weight - every morning on an empty stomach drink a teaspoon of olive oil or olive Eat 10-12, and the result will not have to wait long!