Gone are the days when they were considered a delicacy. And they were served on holidays, showing guests their exquisite taste. Now it is a product of daily demand. But for many, they still raise a lot of questions. We have collected the most burning ones, and gave truthful answers to them.

Are olives and olives the same thing?

Only in Russia green fruits of the olive tree are called "olives", and black - "olives". In fact, they are one and the same fruit. It's all about the degree of maturity. V october dense and elastic olives with a light, almost white flesh are removed from the trees. They have already reached the standard size (caliber) for their variety, and the color ranges from green to straw yellow. V November olive groves are colored in all sorts of shades of pink, interspersed with light chestnut. December rich in maroon, reddish black, dark purple and dark chestnut colors. The olives are now fully ripe. These are the most expensive and high-quality olives, which differ from others in their dark pulp and the fact that they are not stored for long. There are also green olives that have undergone special processing and turned black, but be aware that regardless of color, they are still olives.

There are table olives and technical olives. What is the difference between them?

For canteens, juicy, tender pulp and an easily detachable bone are characteristic. They are used for preservation, both in pure form (with or without pits), and for stuffing with nuts, peppers, lemons. Technical type olives are smaller and harder. They go to production olive oil.

How do green olives turn black? Is chemistry used for this? Is it safe for the body?

Green olives harvested in October, after being harvested and sorted, are subjected to oxygen oxidation... As a result of this procedure, which lasts from 7 to 10 days, the olives turn out black. Such fruits are called so Black Oxidized Olives, that is, "black olives oxidized with oxygen."

To stabilize the color, add ferrous gluconate- food additive E579. Its maximum allowable level in the product is 150 mg / kg. The E585 also performs a similar function. iron lactate .Both additives are approved for use in food.

However, it is easy to calculate that 150 grams of olives (the dry weight of olives in one standard 300-gram can of canned fruit) contains 22.5 mg of iron, which is more than the recommended daily value. Keep this in mind choosing olives in the store.

And if you like and taste exactly black olives, then try to buy expensive, fully ripe fruits that are dark in color by nature itself. They have a more refined and richer taste and a juicy, non-porous pulp. In addition, the liquid in which they are located is clear and almost colorless.

There are olives with seeds, and there are no olives. Which is better?

It is believed that it is the pulp near the stone that greatly affects the natural taste. In addition, pitted olives are much more saturated with brine, which means they have new flavor notes. If you want to try a quality product, then your choice- whole olives. Seedless fruits are best used for salads and appetizers that use rich dressings rather than olive oil. On the other hand, it is in the bones with a long shelf life of the product that substances harmful to the body accumulate. Therefore, it is better to use pitted olives as early as possible.

How not to be mistaken when choosing canned olives in the store? What should you pay attention to?

1. Olives are sold in glass and cans. Glass is, of course, more expensive. Glass containers give you the opportunity to evaluate the product even before purchasing. The surface of the olive should be smooth and free from severe, sloppy damage at the site of the removed pit.

2. Ripe black olives are duller and less glossy than "colored" olives. They may also have color spots, since natural fruits have every right to do so.

3. The size of the fruits in one package (jar) must be the same. By the way, by the size of olives, like shrimps, you can estimate their number in one kilogram. The lower the numbers, the better, because these olives are large and heavy. The maximum size is 60/70, the minimum is 360/400. Although, there are exceptions: in Greece there are excellent varieties of 70/90 size.

4. There should be no rust on the can. If there is one, this is a signal that the storage conditions have been violated, and therefore the olives may be spoiled.

5. It is possible to evaluate the quality of olives during the first visual inspection already at home. The bone should not fall out of the fruit. If this happens, then the olive is stale.

There are a lot of stuffed olives in the shops. What are the most popular fillers? And how does the stuffing process take place?

The most affordable and cheapest are olives stuffed with garlic and anchovies. The most expensive ones are with almonds, in this case the filling is more expensive than the olives themselves. Usually, the bones are removed mechanically during stuffing, and the filling of the olive with the filling is done manually.

There are many varieties of olives, so counterfeits are possible. How is the identification of the varietal affiliation of a particular olive tree fruit?

There are varieties that differ very much from each other: by size, oil content, taste, chemical characteristics, ripening time, bone-to-pulp ratio... It's easier with them. And there are varieties that are so widespread and popular that it is quite difficult to keep track of their modifications in different geographic locations. It is these varieties that are susceptible to falsification. Now there are special banks in Spain and Morocco, World Olive Germplasm Banks where DNA samples of all the world's olive varieties are stored. The reliability of the product can now be determined by genetic analysis.

In addition, there are olive varieties, such as kalamata, which have been given the status Protected Designation of Origin (PDO), that is, they have an accurate geo-reference to their place of origin.

All kinds of preserves are often prepared from table olives: toponade, pates, spreads and so on. Are there any specific varieties of olives that are used for this purpose? And what are the rules governing the production of these products?

There are no certain varieties that are only used for preserves. At the same time, of course, olives are chosen that have a lot of tasty, fleshy pulp, for example, "Gaeta". Today, there are no laws regulating the production of preserves, and each manufacturer is free to choose ingredients and recipes.

The most popular varieties of table olives from Europe:

Gordal Sevillana, Spain... Caliber 100/120, the weight of one giant olive reaches 12 grams. Fleshy with a mild flavor. Often stuffed, picked green.

Manzanilla, Seville, Spain. Medium in size, oval in shape, reminiscent of the shape of an apple (hence the name of the variety "apple"), the pulp is dense with an excellent texture with a rich, memorable taste. Often used for stuffing. They are collected both green and almost black.

Hojiblanca, Andalusia, Spain. Medium sized olives. The pulp is smooth and tender, with a pleasant bitter taste. It goes well with white meat and fish. Olives of this variety are often harvested already ripe. They also go to the production of oil.

Picholine, Provence, France. Medium to small size olive with a delicate exquisite slightly salty taste. Often canned with Provencal herbs or lemon juice (acid).

Le Cailletier, Nice, France... Known as Niçoise Olives, since olives of this particular variety are recommended to be used for the salad of the same name. Fruits are medium in size with a large pit and a small amount of sour pulp. They are harvested when ripe, brown-purple or brown-black in color. They are always sold with a seed in olive oil, often with the addition of herbs.

Kalamata, Peloponnese Peninsula, Greece... Large fruits with juicy pulp, when ripe, turn purple, their shape resembles almonds. Olives with a rich characteristic, rich fruit flavor. They are often marinated in red wine vinegar or olive oil. They are always sold with a bone.

Black Gaeta, Lazio, Italy. Often naturally dry, therefore wrinkled. They come in olive oil with herbs such as rosemary. They have a moderately sour taste. Always available bone.

Loved all over the world. But in our country they have two names. In this regard, the question arises: "How do they grow on the same tree or not? It is not difficult to answer these questions. We will reveal all the secrets of the olive tree and its fruits, as well as the benefits of eating them.

Olives or olives

It is mistakenly believed that olives are black fruits and olives are green. In fact, there is only one name in the world - olives. So what's the difference between olives and olives? Only at the level of fruit ripeness. If harvested before they are fully ripe, they will have a color ranging from green to yellow. Black olives are harvested when the fruits have reached full ripeness. There is another type, which is called combined olives. They are pink to brown in color. They are harvested during the ripening period. But why are canned olives green, black olives? Initially, when harvesting, the fruits are sorted. Black olives, which have reached full maturity, are used for oil production. Green olives are canned. But since we see two types of products on the shelves, a reasonable question arises: "What is the difference between olives and olives?" It all depends on the technological process of conservation. As a result of processing, green olives turn black. This is due to oxidation, which gives the fruit this color, softens it and changes its taste. This is the difference between olives and olives.

Beneficial features

Raw fruits have a slightly bitter taste. Therefore, in order for them to acquire the form in which we are used to seeing them on our tables, it is necessary to salt them. They are soaked in a saline solution for 5 months, and after that they are weathered in the fresh air for 24 hours. Further, the conservation process takes place. It takes longer when black olives are cooked. Sometimes the fruit is stuffed or spices are added. Which is healthier - olives or olives? There is practically no difference here. The fruits of the olive tree contain proteins, antioxidants, unsaturated fats, phosphorus, iron, potassium and a group of vitamins.

It has a beneficial effect on the entire body. Unlike animal fats, it does not raise cholesterol levels, but strengthens the heart and blood vessels. It reduces the risk of cancer, heart attack and diabetes. Therefore, the cost of quality cold-pressed oil is very high. It is used as a salad dressing. In this case, all the benefits of this product are retained. Drinking one spoonful on an empty stomach reduces the effects of alcohol. It takes 5 kilograms of olives to produce one liter of this valuable product. The fruits of the olive tree owe their popularity to the presence of a large number of useful properties and richness of taste. Even in ancient times, they were used in cosmetology. They were used to make soap by mixing with ash and talc. Today, many cosmetic preparations contain olive extract, which gives all the beneficial properties accumulated by nature. It is no longer possible to imagine modern cooking without this product, which is added to salads, first courses and sauces. These are the healthy and very tasty olives.

Olives ... From one word, Ancient Greece rises before my eyes. Its flowering, its culture and the taste of olive oil, not without reason called "liquid gold". According to some sources, it was there, in Greece, that the olive culture began to be cultivated.

Others claim that the olives were brought to Greece by merchants. Still others are sure that olives were just domesticated there for a long time, and every self-respecting farmer had olive trees.

Olives, by the way, are considered. And the entire coast, all these southern European countries cannot live a day without them. They are the basis of their beauty and good nutrition.

Olive tree or cultivated olive

The olive itself is considered a plant of the olive family. European olives are certainly included in our diet. But the varieties themselves, there are over forty species.

The olive tree bears fruit and, of course, lives for a very long time - two thousand years. The olive itself is green, oblong, fleshy inside. There are small, and there are also very large olives, so their size is very, very diverse.

In Russia, olives are called both olives and olives, the fruits of the cultivated olives. The olives are black. The olives are green. True, this division is incorrect, but more on that later.

Olives are grown, both for oil production, and for simple, salting or preservation. Fresh olives, rarely anyone can eat and not wrinkle - they taste bitter. But salty - why not? Green olives are salted for about six months, while ripe olives take only two to three months.

Olives and olives: what is the difference

So what is the difference between olives and olives?

We answer.

At first, more than a superficial, undemanding glance, they are very similar. But once we look closely, the similarities melt away.

Let's start with color. The olives are practically black. The olives are green. This gives rise to two whole delusions.

• The first states that olives and olives are different fruits.
• The second states that they are one and the same, just different varieties.

Both are wrong. Olives - there are unripe olives. So there is still a difference, albeit insignificant.

Olives are harder than olives and contain less oil. The same olive oil is made, by and large, from olives.

Culinary preferences are also different, some prefer olives, and some like olives. Unfortunately, on our counters, and, accordingly, in our stomachs, counterfeit olives, chemically colored black olives, are supposed to be considered olives. And what is the use of them, only harm to the liver and gallbladder ...

About chemical composition

Olives contain unsaturated fatty acids, ash, organic acid, dietary fiber, vitamins (such as PP, C, E, A, K), magnesium, potassium, phosphorus, iron, copper, calcium, sulfur, sodium, manganese and, of course the same, all sorts of other useful substances.

And now let's talk directly about the benefits and dangers of olives for the body ...

The benefits of olives - olives for the body

• Unsaturated fatty acids remove excess cholesterol from the body, which prevents the incidence of atherosclerosis.

• Olive oil is excellent for regulating digestion.

• Improves the condition of patients with arthrosis and arthritis, degenerative diseases of the spine.

• Calcium strengthens bones.

• Manganese restores articular cartilage.

• Olives have an effect on the health of the joints. Due to the fact that vitamins C and E are strong antioxidants that fight free radicals that tend to accumulate in inflamed joints.

• Olives have a powerful anti-inflammatory effect that reduces swelling and pain.

• They prevent stagnation of bile and stone formation, which improves the activity of the gallbladder and liver.

• Olives have a rejuvenating effect thanks to vitamin E, and also fill the entire body with the energy it needs so much.

• Olives normalize the functioning of the female reproductive organs.

• Linoleic acid contributes to the body's regenerative functions and heals everything from bruises to cuts.

• Olives have a positive effect on the functioning of the vestibular apparatus.

• Olive fruits accelerate metabolic processes. And they perfectly satisfy hunger. A diet based on olives (calorie content of only 143 kcal) is used all over the world, precisely because it is able to normalize weight without much harm to health.

• Squalene, contained in the pulp of olives, prevents all sorts of neoplasms like skin cancer.

Oddly enough, even canned olives have useful properties.

The benefits of olives and canned olives

• The pectins contained in the fruits help cleanse the body of toxins, toxins, heavy metal salts, fiber normalizes the digestive system, especially the intestines.

• A high saturation with B vitamins contributes to the normalization of the nervous system, improves mood and increases efficiency.

• Olives, when consumed regularly, prevent the development of other breast tumors.

• Olive men will delight with improvement.

• The fruits of the olive tree improve the elasticity of blood vessels, the work of capillaries.

• General immunity increases, the content of hemoglobin in the blood.

Often, with an overdose, the benefits of olives can turn into harm, so you should eat no more than 10 pieces a day.

The benefits of pitted olives

• Olive pits, even without preliminary grinding, can be beneficial. It promotes the removal of sand and small stones from the kidneys, urinary and gall bladder.

• Men are so encouraged to treat.

• Constipation, intestinal atony is treated with a simple daily consumption of 7-8 olives with pits.

As for the harm of olives, it concerns mainly the violation of manufacturing technology, individual intolerance.

The harm of olives

Olives that have practically no contraindications, nevertheless, have their drawbacks. For example, people suffering from cholecystitis should refuse them because of the choleretic effect.

It should also be remembered that olives with a lot of spices, excess salt, marinade and vinegar will not be good for your body.

The harm of the same olive oil can come from where it was not expected. It is high in calories. Highly.

One point should also be stipulated. There are also artificially blackened fruits. Their benefits are minimal. These are olives representing chemically processed olives. Therefore, they are harmful, although inexpensive.

To summarize, olives or olives, when consumed regularly, but in moderation, will bring maximum benefit to supporters of healthy and balanced nutrition.

Many people are interested in the answer to the question: is there a difference between olives and olives? And, if so, which one?

At first glance, they look very similar, these exotic olives and olives. However, there is still a difference. Firstly, it concerns the color of the product. Everyone knows that olives are almost black, while olives are green. In this regard, there are two misconceptions at once. One says that olives and olives are completely different fruits. It is enough to get to the homeland of these fruits to understand that this is absolutely not the case. In fact, they all grow on the same tree - the olive tree. Initially, they were distributed only in Greece. We all remember that even the first winners of the ancient Olympic Games were greeted with olive branches in their hands. However, the fruits of the olive were very quickly appreciated, and valuable trees began to be grown in Africa and the American continent.

The second misconception is that olives are nothing more than ripe olives. This is not entirely true. Yes, olives are much more ripe than olives, but this is not the reason for their black color. In fact, this color is acquired exclusively under the influence of chemical treatment. By the way, this does not happen with all olives, only the Halkidika variety is suitable for the production of olives. To be completely objective, it is worth noting that there are still certain varieties of olives that turn black when they finally ripen, but these are not at all the olives that we buy in stores.

So what else, besides color, are olives and olives different? The difference is not that great. The so-called olives contain a much higher percentage of oil, it can even go up to eighty. Therefore, it is from them that the famous most useful is obtained. Actually, this explains the emergence of the name of the olive. By the way, it is interesting that nowhere else in the world there is such a division into olives and olives. The difference is emphasized only by the name of the color of the fruit. Therefore, do not look for olives in Europe, you simply will not be understood. For a European, these are black olives and nothing more.

All olives, from which oil is not produced (and this is only about three percent of the total harvest), are canned. The fact is that it is simply impossible to eat them in any other way. They are incredibly bitter and hard. Ideally, the processing of olives takes a very long time. For more than six months, they have to be soaked in a salt solution. Unfortunately, modern manufacturers do not want and cannot afford this, so various oxides and stabilizers are used to speed up the process. In this regard, olives and olives are processed in the same way. The only difference is in the exposure time, for green olives it is less.

On the shelves of shops you can see a huge selection of jars of olives. They have long ceased to divide only into fruits with and without seeds. Modern manufacturers have turned on their imagination at full capacity, trying to invent all the new products that can be stuffed with olives. The choice of filling is a matter of taste for each individual person. Olives cannot boast of such a variety. They are never stuffed with anything. There were attempts, but the filling only spoiled the taste, so this idea was quickly abandoned.

The taste of olives is soft, buttery. Olives, on the other hand, are most often quite spicy, even sour.

If we talk about the benefits, then modern olives and olives are absolutely equal. It is a very high-calorie food that boasts an incredible wealth of vitamins. Both are recommended for the prevention of many diseases: liver, stomach, heart problems and even cancerous tumors.

What is the difference between olives and olives? What are the benefits of olives and olives?

It is believed that the olive is a tree that is responsible for the mystical connection between earth and sky, and that says it all. Oliva was adored and revered at all times. This mighty beautiful tree is still considered a symbol of nobility, maturity and wisdom. The ancient Greeks planted wreaths woven from olive branches to the winners of the Olympic Games. It is believed that olives and olives began their journey around the world from Greece. Thanks to the guests of Greece, who took away and planted this tree at home, it appeared in America, Africa and other continents.

In religion, the olive is recognized as a symbol of rebirth, since the dove brought the branch of the olive on board Noah's ark, announcing the end of the flood.

Difference between olives and olives

From a practical point of view, the olive tree is a beautiful tree that gives people wonderful fruits called olives. And on what tree do olives grow?
Olives grow on the same tree - on an olive. These fruits differ quite a bit: the only difference is in the degree of ripeness and oil content. Of course, we are talking about olive oil. There are oil varieties of olives, which contain up to 80% oil, and pickling varieties.

Olive is a very tenacious tree, and can grow from a small root that remains after uprooting an old tree. The olive is a long-lived tree. There are legends that there are still olive trees under which Christ prayed.

Where do olives come from

In the spring, during flowering, this wonderful tree is decorated with white graceful flowers, later in their place you can see poisonous green fruits. As they ripen, the olives become grassy green, purple, and only then only black. In addition, the black color of olives can have different shades: purple, brown or reddish. And also olives can be, depending on the variety, brown and red.

Local gourmets can easily afford a trip to another village to purchase a particularly favorite variety of olives. And there are many varieties of olives, their difference, in other words, in oiliness, meatiness, taste and color. Green olives are firmer, but they don't contain very much oil. As they mature, they soften and the oil content increases. Therefore, they are called olives.
One tree can be harvested from 15 - 50 kg of fruits, and to obtain one liter of oil, 5 kg of olives are required.

Only canned olives are eaten because they are very bitter when raw. Cooking olives and olives is a rather laborious and time-consuming process, as well as making oil. This is the reason for the considerable cost of the products received.

Olive oil

You also need to know about the varieties of olive oil. When people talk about the health benefits of olive oil, this only applies to Extra Vergin and Vergin oils. Oil of the second grade is obtained after heating the cake, and the cheapest third grade is a mixture of the first grade and refined oil. It is advisable to use only the highest quality oil for preparing salads.

The use of olive oil has a beneficial effect on the entire body. Thanks to the oil, the blood is purified, blood vessels are strengthened, immunity is increased, the digestion process is normalized, and the aging process of cells is suspended. The use of olive oil helps prevent heart attacks, diabetes and even cancer.

Why olives and olives are useful

Olives and olives are very rich in vitamins and minerals. They include pectins, proteins, vitamins C, E, B, sugars, P-active catechins, as well as macro and microelements: salts of phosphorus, iron and potassium. Due to their high content of unsaturated fatty acids, olives are highly coveted foods on our table. However, do not forget that canned olives contain a large amount of table salt.

Let's try to figure out how the beneficial substances contained in olives and olives work.

Pectins are active helpers that remove various toxins from the body, including salts of heavy metals. Therefore, pectins are necessary for people living in conditions of poor ecology. Thanks to pectins, the intestinal microflora is improved.

Proteins are known to be the building blocks of the whole organism.

The vitamin complex found in olives is a classic example of proportion and benefit. Vitamin B soothes the nervous system, invigorates, helps the skin and hair to maintain a fresh and youthful appearance for a long time. Vitamins C and E are antioxidants, they help prevent various malfunctions of the body, including preventing cancer.