Many people know that olives and olives are fruits of the same tree, olives. It is interesting that only we call them olives. From time immemorial, the olive was called the olive tree, hence the origin of the olives. At home, these are black (black olives) and green olives (green olives).

We believe that green olives are unripe fruits, and olives are fully ripe olives that have turned black. But it is not so. The black color of the vast majority of olives in Russia is unnatural. As a rule, these are all the same green unripe olives that have undergone special processing with chemicals. Which ones?

- Fresh olives are inedible because of the very bitter and at the same time useful substance oleoropein, - says Alexander Miller, nutritionist, Ph.D.... - To remove it, olives were traditionally soaked in salt water. This natural removal of bitterness took 3-6 months for ripe olives and 6 months to a year for green olives. Food scientists have figured out how to compress this time to a few days. To quickly wash out the bitterness, they began to add alkali (caustic soda) to the brine. And if oxygen is passed through the brine at this time, the olives will turn black and become as if ripe. So, most of the olives sold under the guise of olives do just that. In general, the vast majority of our olives are made by an accelerated chemical method. This is unfortunate, because traditional olives are better, they contain more nutrients.

Knowledge is power

It is difficult to find out how the olives sold here are made. Olive producers and their suppliers to Russia are in no hurry to reveal their secrets to us. It seems that they prefer to remain silent about the production technology so as not to damage the reputation of the product in Russia - we are their largest importers in the world. But there are rules to help you make the right choice.

Rule 1. Accelerated olives are usually cheaper and are more often produced in iron cans (unfortunately, there are exceptions to this rule).

Rule 2. Artificial black olives can be distinguished from mature olives without opening the can. They always contain iron gluconate (additive E 579) - this is a chemical for fixing the black color, without it the olives will turn pale. These olives are very black and often even shiny. This is an unnatural color.

Rule 3. Natural ripe olives are duller, brownish and unevenly colored: the barrel facing the sun is brighter and darker - it ripens faster, and the one hiding in the shade is paler.

Rule 4. Traditional olives are not only black and green, but also pinkish, slightly purple or brownish. These are olives of medium ripeness.

Rule 5. Another type of traditional olives without chemistry is Greek olives. They are dried and somewhat wrinkled. They are not sold in brine (like all those listed above), they are simply poured into jars, often with a small addition of oil. Their taste is slightly more bitter.

In the Mediterranean countries, almost everywhere where olives are grown, I have repeatedly observed one interesting eating habit - some people swallow several olives with the pits while eating, '' says Anatoly Gendin, specialist in national food cultures... - There is an opinion among the people that it is useful and even protects against cancer. Although the local doctors do not confirm the usefulness of this.

I could not find scientific evidence for the usefulness of such a habit, '' says Konstantin Spakhov, gastroenterologist, candidate of medical sciences... - Some argue that the bones are digested and release nutrients. I tried to split the pits of the olives and made sure that it is very strong, and, most likely, it is too tough for the digestive enzymes. On the other hand, olives can contain useful substances in the kernel - the contents of almost any seeds, be they nuts or seeds, are very rich in them. Therefore, maybe it is better to chop olive pits like nuts? Fortunately, for most, bones are harmless, but in people with adhesions, constipation and sluggish intestines, they can become that "growth point" around which a bezoar forms - a foreign body in the stomach and intestines. Sometimes this leads to digestive problems, up to intestinal obstruction. And pay attention to the shape of the seeds, in some varieties of olives they have sharp ends and can hurt the mucous membrane. By the way, the Mediterranean diet is very healthy and therefore protects against cancer and other diseases in and of itself.

Why olives are useful

Olives and olive oil form the basis of the Mediterranean diet, recognized as the healthiest in the world. Olives contain over 100 substances, not all of which have been studied yet.

A unique set of three types of phenolic substances:

• simple phenols (hydroxytyrosol, tyrosol);
• secoiridoids (oleoropein, aglycones);
• lignans.

Squalene- protects against the development of skin cancer.

Monounsaturated Fat, Vitamin E- lower bad cholesterol and increase good cholesterol, protect blood vessels from atherosclerosis.

Oleocanthal- anti-inflammatory and analgesic effect.

Oleic acid- prevents the development of breast cancer.

Many are confused in two names - olives and olives. What is the fundamental difference between them, how do olives differ from olives? In fact, both olives and olives are the fruit of the olive tree, which grows in countries with mild climates. The differences are only in the degree of ripeness of the fruit. The division into olives and olives is typical only for our country; in the rest of the world, olive fruits are simply called olives.

Differences between olives and olives

The fruit of the olive tree is a drupe with a fleshy pulp and a small bone. They are called olives. What then do we call olives? This term has developed only in our country. The fact is that unripe, firm fruits are characterized by a green or light yellow color, we call them olives. As they ripen and in the process of canning (processing), the fruits acquire a black tint. They also become softer and more oily. This is where the word "olive" comes from. That is, olives are the same olives, only ripe or overripe fruits.

On sale olives are found only with pits, pits, or halves. Their taste is spoiled if any ingredient (minced meat) is used inside them. The situation is completely different with olives. They are stuffed with anchovy and other additives, as a result of which the taste of olives only improves. Therefore, you can find a wide variety of stuffed olives on sale, especially in Mediterranean countries.

How olives are grown

An olive tree that bears fruitful fruits, a unique plant in its own way, home to the sunny Mediterranean coast. The beneficial properties of the olive, apparently, were noted and used by primitive people. According to archaeological data, olive trees began to be grown on the island of Crete as early as three thousand years BC. In the era of the domination of the Minoan kingdom and the Phoenicians, the olive gradually spread along the entire Mediterranean coast.

An important feature of olive trees is their endurance and resilience, which our ancestors were amazed at. Such trees, under favorable conditions, are able to live for two millennia, so they were popularly imagined as trees that never die. No wonder in Ancient Greece the olive was revered as a sacred tree, which was given to people by the goddess Athena herself. Only the righteous were allowed to harvest rich olive crops. Those who, for whatever reason, cut down the olive tree, were sent to hard labor.

Until now, the Mediterranean region plays a major role in olive cultivation - 98% of the land allotted for the cultivation of olive trees is located in the Mediterranean. There are more than five hundred million olive trees here. The olive tree is usually harvested between November and March. Most of the harvested fruits are intended for making butter, so they are immediately sent to the press. The remaining olives are subjected to a certain treatment. The main producers of olives today are Greece, Italy and Spain, but they are also cultivated in Africa and America.

How olives are processed

Fresh, harvested olives are not edible - they taste too bitter. Therefore, they are processed. Different countries use their own processing technologies. But most often the collected fruits are poured into huge containers and poured with saline. In this state, they are kept for about a month, after which the olives are laid out in barrels. There they are kept for several more months, after which they are already packed in jars, adding a special brine there.

It is in this canned form that we buy olives. However, manufacturers often do not adhere to this time-tested technology, but process the fruits with the help of stabilizers and oxide. Thus, the processing of fruits is significantly reduced in time. Canned olives taste like salted green tomatoes, they contain quite a lot of salt, which must be taken into account.

Useful properties of olives

In principle, green olives are healthier than ripe fruits, but only if they are processed according to classic recipes with long-term aging in a saline solution. And when using modern processing technologies, the benefits of olives and olives are about the same. They are rich in vitamins A, C, E and B, fiber, proteins, and useful minerals. The fruits of the olive contain all the substances necessary for the full development of the body. Moreover, valuable components and elements are present both in the pulp of olives and in the seeds, which, when eaten, are painlessly and easily processed in our stomach.

You can talk a lot about the benefits of olives. Their use helps prevent a wide variety of diseases - from cancer to heart or stomach problems. The pectins contained in the fruit help to remove toxins from the body. Olives contribute to the overall strengthening of the body, stimulate digestion, and lower blood cholesterol levels. In addition, the fruits of the olive tree normalize the functioning of the nervous system, strengthen bone tissue, and inhibit the aging process in the body.

Olives in cooking

The taste of olives can be different, the taste depends on their variety and the way they are processed. Indeed, in the canning process, both a variety of brines and vinegar and spices can be used. Olives can taste salty, pungent, or tart. Olives are traditionally a great addition to drinks - wine, sherry and dry martini. They can simply be eaten as a separate dish, or they can be used as an addition to various dishes. In particular, olives are great for cold appetizers, salads, casseroles, meat and seafood dishes. They are used to prepare the filling for pizza and rolls. In many countries, olives are pickled with spices, herbs and citrus fruits. It turns out to be a very spicy, nutritious dish.

Of course, stuffed olives are considered a special delicacy. The choice of minced meat for them is striking in its variety - olives can be stuffed with anchovies, tuna, shrimp, salmon, cheese, citrus fruits, onions, nuts and other ingredients. This is a great snack that goes with wine and other drinks. Olives are also used to make sauces. For example, the famous Sicilian sauce puttanesca. Olives and olives are added to soups. In particular, in hodgepodge, as well as in fish and seafood soups. Among other things, olives can also be used to prepare various baked goods - bread and snack dough. They add a wonderful flavor to any baked goods.

Oliva is a tree known to mankind since time immemorial. It is mentioned several times in the Bible. Wreaths made from its branches were awarded to the winners of the Olympic Games in Ancient Greece. Its branch is the first plant that the dove brought to Noah after the Great Flood.

Although the homeland of the European Olive is the Mediterranean, it has taken root in both America and Africa. Fruits and oils are exported all over the world. Living in Alaska, Iceland or in the north of the Eurasian continent, you can easily enjoy the original Mediterranean cuisine, which simply cannot be imagined without olives or olive oil.

Where and how they grow

The homeland of the olive is the southeastern Mediterranean. The tree was first cultivated in Ancient Greece, from where it spread throughout the world. The tree begins to bear fruit about two decades after germination. The fruit of the tree in the botanical classification is called drupe.
The olive is known as a long-lived plant. The lifespan of some individual trees is not even calculated in centuries.

The inhabitants of modern Israel claim that in Gethsemane, the place where Jesus was captured, eight olives still grow, which were already bearing fruit in those distant times.

There is an olive tree in the Nikitsky Botanical Garden, which is 2000 years old.

Did you know? The fruits of the black olive tree are called "olives" only in the territory of the post-Soviet space. In the rest of the world, drupes of varying degrees of maturity are called olive, adding a clarification - color.

The olive tree blooms once every two years. Depending on the specific climatic conditions, the tree blooms from early May to late June. Fruits ripen 120-150 days after flowering.

Difference between olives and olives

There is no difference as such between an olive and an olive. We can say that olives are the fruits of the olive tree that have reached full ripeness.

Conversely, olives are not fully ripe olives. The green fruit (olive) has a more elastic structure, but contains less oil.

Change color when preserving only Halkidiki olives. The rest of the varieties do not change color during processing and conservation. It should be understood that the familiar "black" color of olives is acquired as a result of processing with preservatives before they are sent to the jars.

Those olives that ripen on the tree on their own have different shades - from brown to purple, almost black.

How olives are made

From all the olives harvested in the world, they produce:

• oil - 90% of the crop;
• and pickled olives - 10%

Fresh olive, just plucked from a tree, has a not very pleasant, bitter taste. Therefore, they are eaten only in canned form.

If you have a jar of pitted black olives in front of you, then these are oxidized olives - black oxidized olives. The fruit of this variety was harvested green, but changed color during preparation, pickling and conservation.
With the help of caustic soda, olives get rid of bitterness, while oxidation occurs - enrichment with oxygen.

Drupes, which have matured naturally on the tree, can be of various colors, even red. In such olives, the bone is not removed during conservation. Their flesh is too tender.

Important! Olives grown in Greece are salted for six months to a year, resulting in a pungent taste. In Spain, the fruits are harvested green, treated with alkali and get oxidized olives.

Types of olives

All olive varieties can be divided into three main categories:

• oilseeds - olive oil is pressed from such fruits;
• universal - suitable both for eating and for obtaining oil;
• canned olives - this type of olives is used for canning, pickling and eating.

In turn, canned olives can be:

• Whole - whole fruits with pits;
• Pitted - pitted olives;
• Cracked - crushed;
• Sliced ​​- cut;
• Stuffed - stuffed with various fillings.

Depending on the color and time of collection, the fruits are divided into:

• green and light yellow - the collection is made just before ripening;
• combined (slightly red to brown) - harvested before full maturation;
• black - harvest fully ripe fruits;
• black oxidized - harvested unripe, black color becomes after chemical treatment.

Another characteristic of olives is the size, or an indicator of the size of the fruit.

In accordance with accepted standards, olives are:

• especially large - from 70 to 110 pcs. in 1 kg;
• large - from 111 to 160, respectively;
• medium - from 161 to 260;
• small - from 261 to 380 pcs.

Composition and energy value

The fruits of the olive tree contain the following substances:

• water: olives 60-80%; olives 50-70%;
• fat, respectively: 6-30%; 10-29%;
• sugar: 2-6%; 0%;
• protein: 1-3%; 1-1.5%;
• : 1-4%; 1,4-2,1%;
• ash content: 0.6-1%; 4.2-5.5%.

Minerals contained in 100 g of olives:

• - 740 mg;
• - 9 mg;
• - 85 mg;
• copper - 250 mcg;
• - 3.2 mg;
• - 4 mg;
• - 20 mcg;
• - 3 mg;
• - 1 mcg;
• - 0.21 mg.

Pitted green fruits have a caloric value of 113 kcal / 100 g. The pits contain many different fatty acids. They account for more than half of the total chemical composition of the bone.

Did you know? The olive tree came to the New World in 1560, where it is successfully grown to this day, mainly in Peru and Mexico.

The calorie content of pitted canned olives is about 130 kcal. The energy value of a fruit that has reached its maturity on a tree is 155 kcal.

But the same ripe olives, but without pits, have a slightly lower calorie content - 130 kcal.

Beneficial features

• The antioxidants found in the fruits of the olive tree prevent the oxidation of fat and cholesterol, thereby reducing the risk of cardiovascular disease, including heart attack.

• The fatty acids found in olives are monounsaturated. Such fats have the ability to break down intracellular fat, which helps to lose weight.

• Eating the fruit of the olive tree every day can help you satisfy your hunger faster without overeating.
• Antioxidants and significantly reduce the negative effects of free radicals, neutralizing oxidative processes in the body. As a result, the likelihood of developing oncological processes significantly decreases.
• Anti-inflammatory agents and antioxidants can provide pain relief. The reason is in oleocanthal - a substance whose action is similar to that of non-steroidal analgesics. 2-3 st. tablespoons of oil are similar in their action to the action of the Nurofen tablet.

• Vitamin E, contained in the fruit, perfectly protects, nourishes and regenerates the skin and hair.
• Olive oil is a natural histamine receptor blocker that reduces allergic reactions in the body. The oil is used for anti-allergic diets. The anti-inflammatory properties can increase blood flow and make breathing easier in asthma.
• They have a beneficial effect on the gastrointestinal tract. 250 g olives contain 1/6 of the amount of fiber required for proper intestinal motility. The same fiber creates favorable conditions for the development and vital activity of the necessary microflora.

• The iron contained in olives is necessary for our body for oxygen metabolism. And, as you know, all the processes of our life are connected with oxygen.
• Vitamin A prevents the formation of age-related degenerative changes in our eyes. A jar of olives (300 ml) contains a tenth of the required daily value of retinol (vitamin A).
• Glutathione has a beneficial effect on the immune system, prevents toxins from entering the cell, and improves the quality of lymphocytes.
• Linoleic acid has a healing effect, helps the regeneration of the skin.

Cautions, harmful properties

There are some restrictions on the use of olives. One of them is cholecystitis and other manifestations of gallstone disease.

Important! The bark of the olive tree is used instead of cinchona, the oldest remedy for malaria, and the leaf infusion normalizes blood pressure and respiration.

The high fat content of olives can be laxative.
And, of course, you should not get carried away with olives with individual intolerance and allergic reactions. As you can see, there are very few restrictions and contraindications.

A man has been cultivating olive for a very long time, eats its fruits, crushes oil. In the countries located on the eastern and northeastern coast of the Mediterranean Sea, a kind of cult of veneration of the olive tree has developed over several millennia. There, the attitude towards olive is similar to our attitude towards bread.

And although the bread on our tables is irreplaceable and more familiar, let us also join the culture of the ancient civilizations of Rome and Greece, sometimes indulging ourselves with the fruits of a noble olive.

Evergreen trees

According to legend, Pallas Athena planted a tree in the Acropolis, which has since been considered a link between people and gods. And this tree is named - olive. Olives are long-lived. There are legends that those age-old trees are still alive, under the crowns of which Jesus Christ prayed. From Greece (from the island of Crete), the fruits of these trees have spread and gained fame for their culinary properties throughout the world. Probably due to the fact that olives are from the olive family, a second name appeared in Russian - "olives". So how do olives differ from olives? Let's make a reservation right away that only in Russia and the post-Soviet space the name "olive" means black olive, and in all countries of the world, as well as in producing countries, green and black fruits are called olives. They grow on the same tree, but the collection is carried out depending on the ripening of the olives. Unripe fruits are harvested and processed in brine or alkaline solution to make them edible. As a rule, they are stuffed with peppers, garlic, cheese, gherkins to enhance the flavor. And they now occupy a place of honor on our table. These wonderful fruits: both olives and olives (the difference does not matter) add some special piquancy to the dishes.

How are olives different from olives?

Color is one of the differences and depends on the maturity of the harvested fruit. Green, unripe olives are denser and more bitter than olives. In order for them to turn into those olives to the taste of which we are accustomed, they are soaked in a saline solution for a long time, up to six months. The taste and density depend on the method and duration of processing to which the olives and olives are subjected. What is the difference after this treatment?

In taste, in salt content. There is more of it in olives. They should not be consumed by people with high blood pressure and cholesterol problems. Green olives are more nutritious than black olives. How are olives different from olives? There is a huge selection of canned olives on the market, but there are no stuffed olives on sale. They are dryish and do not benefit from the filler in taste, therefore they are found on sale in cans and by weight only with seeds and without seeds. They are served with meat dishes, as they are more piquant in combination with game dishes than olives. Green olives differ from olives in that they complement red tart wines, and the former are more suitable for cognacs and liqueurs. Serve olives stuffed with anchovies, lemon or other toppings with whiskey.

Interesting

It is believed that olives are easily absorbed by the body. No matter how different they are: green, black, purple, lilac - they are very useful as valuable food products. A real unique product obtained from olives is olive oil. It contains unsaturated fatty acids necessary for the life of the body. And the main component of this oil, oleic acid, makes the skin elastic, reduces the risk of oncology, and prevents the occurrence of a heart attack. Include olives or olives in your diet and stay healthy and young!

People quite often add olives to them when preparing various salads. Some recipes require green olives, while others require black olives. Based on this situation, many begin to think about whether it is necessary to buy olives of the exact color specified in the recipe, because, despite the color differences, they are the same fruit, and accordingly the taste should also be the same. But everything is not so simple, because, despite the similar shape and the same name, these fruits have a lot of differences.

What are black olives?

Black olives are fruits that grow on trees such as the olive or olive. These fruits acquire black color only when they become ripe or overripe.

All over the world, this fruit is called black olives, but on the territory of the Russian Federation there is a separate name - olives. From what time black olives got their second name is not known for certain. It should be noted that not in all cases black olives are ripe fruits; for a faster sale of these products, the olives are "blackened" with the help of oxidation.

Have a mild and rich taste... They are eaten only in canned form, as their raw taste is incredibly bitter.

According to their condition, they are quite soft and oily. It is from this type of olive that olive oil, known for its beneficial properties, is created. It is strictly forbidden for people who suffer from diarrhea to consume black olives as they have some laxative properties.

Features of green olives

Green olives are fruits obtained from trees such as the olive or the olive. As a rule, these fruits have a green color during incomplete ripening. Olives are grown only in countries with a mild climate. Such olives have pungent and pungent taste... Like black olives, they are eaten only in canned form.

According to their condition, they are quite elastic. For the manufacture of olive oil are not used.

What do black and green olives have in common?

Black and green olives have both common elements and differences. It is worth noting that there are much fewer common elements than differences:

1. Both types of olives grow on the same tree.
2. Black and green olives are divided into six groups according to their size - small, medium, large, very large, giant and colossal.
3. Both types of olives contain a large amount of minerals - sodium, iron, potassium, magnesium, iodine, vitamins A and others.
4. Raw black and green olives have a very bitter taste, so it is recommended to eat them only after preserving them.

It is these similar elements that make people think that black and green olives are interchangeable, and when preparing a dish, it is not necessary to buy olives of the color indicated in the recipe.

The main differences between black and green olives

Despite the fact that black and green olives are very similar in shape and composition, they have a number of differences:

1. Regardless of the fact that these types of olives grow on the same tree, there is a difference in their condition. Black olives are already ripe and overripe fruits, green olives are fruits that have not yet reached ripeness.
2. Green olives have no other name, but black olives in the CIS countries are called "olives".
3. Black olives have a very mild and quite rich taste, but the taste of green olives is more pungent and bitter.
4. Green olives are firmer and harder, while black olives are softer.
5. Due to their oiliness, black olives are used to make olive oil. Green olives are not suitable for making olive oil, so they are used only for canning.
6. When preparing olives for sale, they are processed in completely different ways. Green olives are soaked in an alkaline solution and then kept in brine for 6 to 12 months. The longer the green olives are kept in brine, the less bitter they will be. After aging in brine, green olives are (most often) pitted and stuffed with pieces of garlic, anchovies, peppers and other products. Black olives, in turn, are also wetted in an alkaline solution, but then they are not kept in brine, but are pickled or preserved in oil.
7. Due to the difference in taste, different types of olives are used in different dishes. For example, black olives are mainly used for salads and main dishes. But green olives are most often used as an appetizer.
8. Calorie difference. Green olives are less nutritious than black olives.

Having studied all the differences between green and black olives, it will be very difficult to confuse them. It is also worth highlighting that they are not interchangeable. It is not recommended to use green olives for salads and main dishes, because they will give the dish some bitterness, which will not always be beneficial. But if a person wanted some kind of snack, then green olives are ideal, because they are low in calories, but at the same time satisfying.