The difference between olives and olives Olives are harvested four times a year. Moreover, in each season, fruits of a certain color are harvested - October green, November white and December black. In January, olives are harvested mainly for further drying. It is worth noting that fresh olives are eaten very rarely, even in their homeland - in Greece. Such fruits have a specific bitter and even viscous taste, therefore the main part of the harvested crop is usually processed in special solutions or canned. Determine the size of the olives and olives can be without opening the jar. The numbers or fractions are indicated on the bottom or walls of the tin packaging. The lower the first number, the larger the fruits in jar . Green olives even after processing are slightly sour taste, so very often they are prepared with a variety of fillings - tuna , shrimp , anchovy mi , crabs and other Mediterranean delicacies. Olives are also made with garlic, lemon, nuts and gherkins. Olives have a softer texture, there is no bitterness or sour taste. Bones are rarely even extracted from such olives. This is primarily due to the inconvenience of such a procedure. The pulp is easily damaged, and olives lose their attractive appearance.
Green olives Green olives are the so-called “immature” olives. These fruits appear on the tree immediately after flowering. Fresh they are not eaten. One part of the crop is sent to make olive oil, and the other is canned. Never store olives in the bank. Immediately after opening it, transfer the fruits to any dishes. Do not drain the marinade if you plan to keep the fruit fresh for several days. The benefits of olives are told by nutritionists, doctors and other specialists. It is worth noting that the vitamin composition of olives and olives is no different. All the beneficial substances contained in these fruits are completely identical. However, green olives have an advantage - they are not processed with alkalis to change color, so this product is considered more natural. It is very difficult to distinguish olives that have ripened naturally and through chemical attack. To do this, you need to have information about which varieties in which territories are grown, and then compare the data indicated on the bank.
Black olives Olives are fully ripened olives. Traditionally, these fruits are divided into three main categories according to the method of ripening - the fruits darken during growth on the tree or change color during storage. Green olives stand out in a separate form, which are specially placed in a solution of sodium. This procedure is intended mainly to change the taste of the fruit and relieve specific bitterness. During oxidation, the green color changes to black, and the olives themselves acquire a milder taste.