The olive is a fruit-bearing tree, which can be found in the Mediterranean region. Its fruit is known as "Black Gold", and it has been used for centuries.
The olive tree is a large evergreen tree that grows best in warm, dry areas with moderate rainfall. It can grow to up to 30 meters (100 feet) tall and have a trunk diameter of up to 1 meter (3 feet).
The olives fall from the trees in late October or November, depending on the location of the tree. The olives are picked by hand or by machine and stored in a cool place until they are ready for use.
Olives are a fruit that people love to eat. It is a fruit that is full of nutrients, especially antioxidants. They also have anti-inflammatory properties, as well as being loaded with vitamins and minerals. Olives are typically used in dishes such as tapenade, tapenade spread, and olive oil dip.
The main benefit of olive consumption is its high fiber content which helps the digestive system work better and cholesterol levels stay low. The high fiber content also helps to prevent constipation, which can be common among people who do not consume enough fiber in their diet. Olive oil contains monounsaturated fats, which have been linked to a reduced risk of heart disease and high cholesterol levels. Olive oil also contains antioxidants, which protect cells and fight the aging process. A study has shown that the Mediterranean diet helps to keep people with type 2 diabetes on their medications longer. A Mediterranean diet includes plenty of vegetables, fruits, beans, and whole-grain bread. The study found that people who ate a Mediterranean diet over a 12-year period were also more likely to have lower rates of heart disease and stroke.
When I eat pizza or make martinis in China, I think of fresh olives. Others are licorice olives in dry goods stores. When I go abroad, I find olives everywhere! The taste of olives is really unique, and the people named Olive are also very good, hahaha~ I will learn it in two parts for your reference
Olive overall classification
Olives are generally divided into green olives, Spanish olives, and black olives according to their maturity。
Unripe olives collected from trees in September-October, have a bitter taste, are not fully riped, and are usually pickled in water, oil, lye, or brine.
They are actually processed with oxygen and sold in cans as a "fully ripe" variety after the color turns dark purple in the late stages of the harvest season between November and January.
A plump, large-sized variety, usually green but may also be black or red, named after Cerignola in the Italian province of Apulia
Flavor: Mild flavor, crispy buttery texture
Good for: Serve with martinis and Bardolino wines; serve on cheese plates with Parmesan, crispbread, and salami; stuffed with cheese, anchovies, capers, and garlic.
Small to medium-sized, torpedo-shaped green olives originating in the Gard region of southern France
Taste: Sour, Nutty, Crispy Texture
Good for: Adding flavor to seafood dishes, European appetizers or appetizers, stews, and risottos; pressing the oil.
Medium to large, oval green olives grown in Spain
Taste: Mild smoky mouthfeel, almond flavor, crisp texture
Good for: Often marinated in brine, served with crispy bread and cold Fino Sherry, added to appetizers.