Olives and olives: the difference is

A lot of people are interested in the answer to the question: is there a difference between olives and olives? And, if so, which one?

At first glance, they are very similar, these exotic olives and olives. The difference, however, still exists. First, it concerns the color of the product. Everyone knows that olives are almost black, while olives are green. In this regard, there are just two errors. One says that olives and olives are quite different fruits. It's enough to get home these fruits to understand that this is completely wrong. In fact, they all grow on one tree - olive. Initially, olive trees were common only in Greece. We all remember that even the first winners of the oldest Olympic games were met with olive branches in their hands. However, the fruits of the olive were very quickly appreciated, and valuable trees were grown in Africa and the American continent.

The second misconception is that olives are nothing more than ripe olives. It's not quite like that. Yes, olives are much richer than olives, but this is not the reason for their black color. In fact, this color is acquired exclusively under the influence of chemical treatment. By the way, this does not happen with all the olives, only the variety of Halkidika is suitable for the production of olives. If to be completely objective, then it should be noted that there are still certain varieties of olives that turn black when they finally mature, but this is not the olives that we buy in stores.

So what else, besides color, are olives and olives different? The difference is not so great. The so-called olives contain a much higher percentage of oil, it can even go up to eighty. Therefore, it is from them that they receive the famous useful olive oil. Actually, this explains the origin of the name of the olive tree. By the way, it is interesting that nowhere else in the world does such a division exist for olives and olives. The difference is emphasized only by the name of the color of the fruit. So do not look for olives in Europe, you just will not understand. For a European, these are black olives and nothing more.

All olives, of which oil is not produced (which is only about three percent of the total volume of the crop), are subjected to canning. The fact is that they can not be eaten in any other way. They are incredibly bitter and hard. Ideally, the process of processing olives takes a very long time. More than half a year they have to soak in a solution of salt. Unfortunately, modern manufacturers do not want and can not afford it, so various oxides and stabilizers are used to accelerate the process. In this regard, the same processed and olives, and olives. The difference is only in the time of exposure, for green olives it is less.

On the shelves of shops you can see a huge selection of jars of olives. They have long ceased to share only the fruits with bones and without. Modern manufacturers have included imagination at full capacity, trying to invent all the new products with which you can stuff olives. The choice of a filling is a matter of taste for every single person. Olives can not boast of such diversity. They are never stuffed with anything. Attempts were, but the filling only spoiled the taste, so this idea was quickly abandoned.

The taste of the olives is mild, oily. Olives are often quite sharp, even sourish.

If we talk about the benefits, then modern olives and olives are absolutely equal. This is a very high-calorie product that boasts an incredible wealth of vitamins. Both those and others are recommended for the prevention of many diseases: liver, stomach, heart problems and even cancerous tumors.