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yes,due to their leaves (colour and shape),and of course from their fruits.
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∙ 13y ago
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Are there different types of olive trees?
No, just one. The macadamia olive tree. Very rare and only grows in southeast Asia. That's why there's a scarcity of olives in the U.S. The Asians are very possessive over their olives.
Are green olives and black olives grown on the same tree?
Olives are grown and can be found in many countries. Greece and Spain being the largest growers of olive trees and production of by products from olives such as olive oil, olive oil based spreads, pickled and preserved olives.California and the mediterranean
Are Olives healthy to eat on diet?
Olives are very healthy to eat while on a diet. They are full of vitamin E and iron.
Can you drink the juice from a jar of olives?
Yes ; but the juice is very - very salty .
Are olives fattening?
Olive oil, as you know is derived from Olives, so, just go easy with them, because they are also high in sodium.
Do mice eat olives?
yes they find it very neutrouses
Why is it not very good to sleep uder a tree at night?
trees take in carbon di oxide so it is not so easy to breathe
What is Difference between black and green olives?
Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.
How are olives prosest?
If you mean "How are olive processed" then:Olive ProductionAs a rough guide, around 75% of total production is green olives and 25% is black or coloured. Olive trees need space, sunshine and room to grow. The best olives come from low-growing trees which enables the fruit to mature properly. In traditional groves there are fewer trees per acre and they are fertilised with horse manure, watered sparingly and harvested by hand.High volume producers cram in many more trees per acre, use chemical fertilizers for high yield and harvest the olives by machine. As we are primarily concerned with using our olives for tapas, we will naturally want the best quality olives and oils.Olive HarvestingThe harvesting occurs in September and October after the sun has done its job and ripened them to perfection. By then the olives will be full size but the colour will not yet have changed. In keeping with a long tradition, the branches of the olive tree are beaten with long sticks and the ripe fruit falls into nets that have been spread out around the base of the trees. Only the fully-ripe, undamaged olives being used for the best oils. Machines are never used for top-quality olive oil because they bruise the fruit and damage the precious trees.It is a common mis-conception that olives, once ripened and picked, are edible. They are not! Believe me, I've tried it with my own olives and it's not a pleasant experience. They are very tough and extremely bitter.Olive ProcessingBefore you can eat them you must first cure your olives. The curing process for green olives consists of hydrolysis, leaching and fermentation. This process for green olives includes soaking the olives in an alkaline solution first to remove the bitter tannins. They are then leached for about a month, or until ready, in fresh water which is changed on an almost daily basis to remove any impurities.The olives are then placed in huge underground vats, covered with a strong salt brine and left to ferment for 60-90 days. Fermentation converts the natural sugars, and some added sugar, to lactic acid.Once the pH drops to 3.7 and the lactic acid is over 5%, the olives are ready to be prepared and packaged. To retain their yellow-green hue the olives are kept in a salt brine and are never exposed to oxygen.At this point they go their separate ways to be canned, bottled, stuffed and sliced prior to being delivered to specialist suppliers, your local deli and supermarkets across the world.All this work just so that you and I can enjoy their rich heritage and unique taste.
What makes Spanish Olives very salty?
The large amount of brine salt .
Are olives all right to give to rats?
yes but WASH VERY VERY VERY VERY VERY GOOD DO NOT GIVE YOUR RAT TOO MANY
What is the opposite of more difficult?
easy very easy or very very very very easy
