Olives

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Olives are available all year round in the markets to serve us as a great addition to salads, meat dishes and of course - pizza.

Olives are the fruit of a tree known as Olea europaea. "Olea" is the Latin word for "olive oil", corresponding to their high fat content, and "Europaea" reminds us that olives come from the Mediterranean region of Europe.

Some of the many types of olives available are Moroccan, Kalamata, Nicoa, Picolini and Manzanalla.

Olives - one of the most ancient foods - are believed to have originated on the island of Crete five to seven thousand years ago, and olive oil about three thousand years ago.

Today, the most commercial olive producers are Spain, Italy, Greece and Turkey.

Olives cannot be eaten as soon as they are picked from the tree. They require the application of special methods to mitigate their inherent bitterness and which are applied depending on the variety of olives, the region in which they are grown, the desired taste, color and texture. Some olives are peeled green and unripe, while others are left to fully ripen on the tree and acquire a black color. Some processing methods expose raw green olives to air. Later oxidation gives them a darker color. In addition to the natural color of the olive, its color depends on both fermentation and marinating in olive oil, water or salt.

History of olives

The olive is the oldest cultivated tree known to mankind. They were first cultivated in Syria and Crete more than 5,000 years ago. About 600 BC Hr. the olive tree reaches Italy, Greece and a number of other Mediterranean countries. The city of Athens is named after the goddess Athena, who brought the olive tree.

Historically, olives have played a very important role not only in cooking but also in religion and art. It is known as a symbol of peace, victory and wisdom. During the world's first Olympic Games, the winners were crowned with wreaths of olive branches. Many saints were anointed with olive oil, and Moses even exempted men who grew olives from military service.

Composition of olives

Olives contain a whole palette of substances necessary for the body. They are rich in vitamins A, D, B and E, which makes them very good antioxidants. Thanks to the consumption of olives, the body obtains omega-6 and omega-9 monounsaturated fatty acids, which it is unable to reproduce on its own.

Olives contain a lot of protein, carbohydrates, pectin, and minerals - the most calcium, phosphorus and potassium.

100 g of olives contain 290 kcal, 75 g of water, 3.8 g of carbohydrates, 42 mg of potassium, 11 mg of magnesium, 52 mg of calcium, 1556 mg of sodium, 15.3 g of fat, 3.3 g of fiber, 4 mg of phosphorus, 14.65 g of fatty acids, beta carotene 231 mcg.

Types of olives

- Greek olives "Kalamata" - grow in southern Greece, especially in the eponymous region Kalamata. They have a deep purple color and their shape resembles almonds. They are used for the preparation of the famous Greek salad. When the stones of these olives are not removed, they give an incredible taste to the dishes;

- Spanish black olives - are a delicacy with a very rich taste. They go well with cold white wine, toast and goat cheese;

- Spanish stuffed olives - very famous olives that are stuffed with capers, onions, hazelnuts and almonds;

- Spanish green olives with almonds - almonds give them an amazing taste, which is why they are a great side dish to chicken or fish;

- Green Spanish olives with anchovies - they are used to flavor mainly risotto with chicken, paella and fish;

- Greek natural olives stuffed with Pimento - these olives have been grown for centuries in Greece. They are filled with a variety of red peppers - Pimento, which gives them an irresistible taste. Serve with white cold wine.

Selection and storage of olives

It is best to buy olives in bulk, as this will allow you to experiment with different types and you will be sure of their quality. In addition to whole olives, they are also sold stuffed with almonds, peppers, garlic and more. Whether you buy them in bulk or not, always make sure there is some liquid left in them, as this keeps them moist and prevents them from drying out.

If you need to store them for a long time, you can put them in plastic bags in the refrigerator, but there is a danger that they will dry out, so it is recommended to put them in different marinades - in olive oil; in salt water; marinade with olive oil, sage, thyme, rosemary and others. Vacuumed olives in the marinade can be stored for up to a year.

Culinary use of olives

Olives are extremely tasty and useful, which makes them one of the most consumed products. The olives themselves go very well with fish, white hard cheeses, cottage cheese and yellow cheese. They are used in many pizzas and pastas, but can also be consumed alone, in combination with a suitable wine.

As already mentioned, olives are an integral part of Mediterranean cuisine. Small olives are used in cold appetizers and salads, medium-sized ones complement the taste of pasta and pizza, and the largest are used for filling.

Black olives are added to meat and game dishes, and green - in cold fish dishes. Absolutely all olives harmonize well with wines. Black olives are very well complemented by white and rosé wines, and green - with more tart red wines.

A few quick tips for serving them

• You can easily make olive paste to use on a slice of bread or as an addition to fish or poultry. It is made quickly only by adding a little olive oil, garlic and your favorite spices.

• Add sliced olives to your favorite chicken salad or tuna salad.

• Place a small bowl of different olives with the other appetizers that you will serve to your guests.

Benefits of olives

Olives are concentrated in monounsaturated fats and are a good source of vitamin E.

• Protect cells against free radicals. Vitamin E is the main fat-soluble antioxidant in the body. It directly neutralizes free radicals in all fat areas of the body.

• Protect against heart disease. Free radicals can lead to various diseases. For example, when they cause oxidation of cholesterol, oxidized cholesterol in turn damages blood vessels and increases the risk of heart attack or heart attack.

• Protect us from intestinal diseases. If free radicals damage DNA in column cells, those cells can mutate into cancerous ones. By neutralizing free radicals, the nutrients in olives protect us from colon cancer.

• Have anti-inflammatory effects. The anti-inflammatory effects of monounsaturated fats, vitamin E and polyphenols in olives help reduce the risk of asthma, osteoarthritis and rheumatoid arthritis.

Harm from olives

Although they are a very useful product, olives also have some health risks that are good to know. First of all, olives are rich in calories, which means that in larger quantities they can contribute to an increase in waistline. Of course, a few olives a day would not have such an effect, so do not worry about consuming them in moderation.

People with kidney stones should also be careful with the consumption of olives, because some complications can occur.

Some people have an individual intolerance to the product. If effects such as nausea, indigestion or even vomiting occur after eating olives, it is best to avoid them.

Last but not least, it is important to note that canned olives contain large amounts of salt and harmful acids. This can cause bloating, fluid retention or even a slight increase in blood pressure. Choose dried olives or olives with very little salt, so as not to suffer from such ailments. The less processed the olives, the more useful they are. The same goes for olive oil - the most useful is the type of extra virgin, which is the purest and most valuable for health.