Olives and everything related to it

Where to buy Olives, useful qualities, what is suitable for?

Interesting articles about Olives

Where do olives grow?

The distribution area of olive trees is the Mediterranean and the surrounding regions. The climate is mild, quite humid. The soil is ideal for the growth of olive trees. The practice of cultivation of olive trees has shown that the best place for their growth is in such countries as Italy, Greece and Spain. The latter is the largest exporter of olives in the world. The products are used both for the creation of canned food and for the production of olive oil.

Olives are used everywhere. They are constantly added to salads, soups and meat dishes. As such, there is no culture of eating olives. They eventually became something like tomatoes. Chefs use them as they see fit. Given the fact that there are green olives and black olives, as the most common and they have different taste qualities, then adding them to various dishes is an individual choice. Green in order to add spice to the dish. Black, on the contrary, to soften it.

What determines the color of olives?

Traditionally, olives are divided into two types: yellowish-green and black. The appearance is influenced by two factors: the degree of aging and the method of processing. If we consider them by color scheme, we can divide them into four types:
Immature ones have a light green hue. Sometimes even whites can be found.
Partially ripe have a reddish or pink color.
Ripe olives have a reddish-purple hue. The color of the olives in this case has a thick, thickened purple color.
Overripe olives have a dark purple color in some places.

The purchase of store-bought olive color is achieved due to the fact that they are kept in brine for several weeks, and then canned. The black color of olives is achieved by saturating the brine with oxygen. After that, the black color is fixed due to the use of iron gluconate. The stories that olives are purposefully painted black are not true.

There is also an additional classification for olives. The so-called fruits with a stone. They differ in that you can be 100% sure that the olives were removed from the tree, since it is impossible to remove the stone without damaging the fruit itself.

What are the varieties of olives?

In fact, at the current time, more than two hundred different varieties have already been bred. For convenience, they are usually divided by the regions of maturation.

For example, in Greece, there are 3 known species:

Kalamata – dark purple olives.

Koroneiki – Shrovetide variety number one.

Halkidiki – green-yellow large olives. Often used for stuffing. For example, you can fill them with cheese.

Israel – also specialize in shrovetide fruits.

Olives are made into a special green kind of green oil. It is used everywhere in the kashern cuisine.

Spain is famous for three types of olives:

Casarenghi – not very large olives with a dark skin.

Ohiblanka – black olives with tender flesh.

Picual – a versatile variety of olives suitable for both regular use and for the creation of oil. Interestingly, the last two are considered the best in the world for canning.

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