Olives… Black olives… Did you know that they are actually the same product? From a botanical point of view, the fruits of the olive tree are no different.
In the Russian language, a distinction has been established: the green fruits of the olive tree are “olives”, and the black ones are “olives”. In their Mediterranean homeland, all fruits of the olive tree are called olives. If they are black, they are Black olives, and if they are green, they are Green olives.
Color clue: why are olives black and olives green?
The color of olives depends on their ripeness. The darker the fruit, the more ripe it is. That is, the fruits collected in early autumn (September-October) will be green. Black olives are harvested later, in November or December.
However, do not think that olives are only green and black. In fact, their color range is much richer! Unripe olives gradually change color from yellow to deep green, and ripe ones – from purple to deep black.
And at each stage of ripening they are tasty in their own way. Green olives have a brighter, sharper and sharper taste, while black olives have a rounder and milder taste.
Be careful! Not all canned black olives get their color naturally. Olives are often artificially colored green fruits. The coloring process occurs using caustic soda solution. On the packaging of these olives you will find the designations E524, E579 and the inscription oxidized olives.
Why aren’t olives eaten raw?
Olives are eaten only salted or canned. It’s all about oleuropein, a substance found in these fruits.
Oleuropein has a bitter taste and may even cause laryngeal spasms. Salting and canning neutralize oleuropein, making olives tasty and safe.
There are several dozen varieties of olives in the world, each of which has a unique taste and aroma. The name of the variety usually reflects the region in which it was grown.
Among the leaders in olive production are: Spain, Italy, France, Türkiye, Tunisia and Greece.
Olive variety. Experts distinguish several types of olives according to the processing method:
• Whole (with bone);
• Pitted (without pit);
• Cracked (crushed) and sliced (cut);
• Stuffed (stuffed).
Olives differ not only in taste characteristics, but also in size, which is calculated based on the number of fruits in one kilogram.
The largest Atlas caliber is 70-90 pieces per kilogram.
The lowest caliber of Bullets B is 380-410 pieces per kilogram.
What is healthier – olives or black olives?
Both products are incredibly useful. Natural antioxidants contained in olives slow down the aging process and also help resist the effects of free radicals, reducing the risk of developing cancer.
The fruits contain Omega-3 and Omega-6 fatty acids, which strengthen the cardiovascular system. And their moderate calorie content (115 kcal per 100 g) makes them ideal for a snack.
In addition, olives are rich in fiber, which normalizes the gastrointestinal tract, as well as vitamins E and C. Olives contain calcium, copper, iron, manganese, zinc and magnesium.
They reduce the level of “bad” cholesterol, increase immunity, regulate blood pressure, and have anti-inflammatory properties.
What is olive oil made from?
For the production of oil, oil-bearing varieties of olives are used, which must be absolutely ripe – black in color.
Varieties of green olives are used for canning. There are also combined varieties. Such fruits can be used both for canning and for oil production.
