The Olive – History and Production

The Olive– History and Production

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The Olive tree dates back to early ancient times in both scriptural and classical writings. In these early writings, the olive oil is referenced as a sign of both goodness and pureness, and the tree represents peace and happiness. In ancient times, the oil was also charred in sacred lights at temples throughout the Olympic Games, and the victor was crowned with its leaves.

Olives have been cultivated considering that ancient times in Asia Minor. Today olives are commercially produced in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California. The Mediterranean location produces 93% of the olive production. Presently there are some 800 million olive trees being cultivated. California is the only state where olives are grown commercially. Over 90% of the olive production is utilized to make olive oil.

The Olive tree is thought about an evergreen tree. These trees can live to be over 2,000 years of ages. They grow 20-40 feet high and begin to bear fruit between 4 and 8 years old. The tree blossoms with small whitish flowers and have a terrific aromatic.

A Franciscan missionary planted the very first olive tree in California in 1769 at a Franciscan objective in San Diego. The olives grown in California are called ¡ ° mission olives ¡ ±. Of all the types of olives, this olive is particularly good for its oil.

Olives are not edible, green, or ripe, and must be treated with lye and/or cured in brine or dry salt prior to being edible. They include about 20% oil. Olives need to be processed to get rid of the bitter glycoside oleuropein, before they are edible, so they are generally first treated with lye then marinaded.

Greek olives are not treated with lye. They are strong tasting since they are simply crammed in dry salt, or marinaded in brine for 6 to 12 months (where they undergo a procedure of lactic fermentation), and lastly packed in fresh salt water.

Spanish green olives are picked prior to they are ripe, treated with lye, and after that put in a salt water and enabled to ferment.

California olives are dealt with to set the pigment, treated with lye and then loaded right away in brine and decontaminated. They do not undergo the fermentation procedure, and the sanitation ‘cooks’ them. This lack of fermentation and the ‘cooking’ when they are sterilized produces a boring, uninteresting olive

Ten medium size black olives have 50 calories and 4 grams of fat.

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