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Olives
Olives are a small round fruit that grows on a tree. They are historically from areas of Europe and the Middle East, but are now also grown in areas such as California.
410 Questions
Is olive oil made only from greeen olives?
The best time to make olive oil is right after they ripen, when they are green. The methods are different depending on which grower you ask, but olive oil itself is made before the olives turn black.
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.
Can patients have olives on a low salt diet?
In most cases, yes for black olives. However, green olives are packed in a brine that is heavy with salt, so, no for green olives.
How long do black olives last in sealed plastic bowl?
About a month, but olives or pimentos covered with white distilled vinegar can be kept almost indefinitely if refrigerated.
What is a group of olives called?
Olive trees grouped together are considered a grove. A grove is actually a term for groups of various kinds of fruit and nut trees.
Some people may refer to them as orchards. Orchard refers more to the land on which the trees of fruits and nuts are grown.
Who discovered olives were edible?
Nobody can be sure, but it would stand to reason that olives growing near the sea shore somewhere, fell in the sea, cured in salt water for some time, then bobbed around until someone realized it was not only edible, but also delicious. Basically, olives are unpalateable unless marinated in salt water for several weeks.
What type of compost does an olive tree need?
A gritty compost which promotes drainage is the type of compost which an olive tree needs. The woody plant in question prefers a soil whose pH is in the neutral or slightly alkaline ranges. It requires proper infiltration and percolation of water and therefore needs grittiness to prevent waterlogging.
Can olives be eaten after 4 days without refrigeration?
I am sure they are still edible if they are not showing signs of decay and or mold.
Most olives are pickled in brine which preserves them for a long time without the need for refrigeration. If they have been kept sealed in a jar they will keep much longer than 4 days--probably weeks and possibly months.
If the olives are not pickled (as some ripe olives are not), and they are left exposed to the open air, they might begin to spoil within 4 days. Otherwise there is not likely to be a problem.
Why did Ancient Romans eat olives?
Olives were one of the staples of Roman life just as they were/are of all the Mediterranean countries. The Romans, not only used them for food, but their oil was one of ancient Rome's major industries. Olive oil was used for cooking, lamp fuel, bathing, as a lubricating agent in machinery and in medicines. It was also used as an ingredient in many perfumed oils and skin care products.
What did olives had to do with Napoleon Bonoparte death?
Nothing, he died of stomach cancer not olive poisoning.
Cerignola olives are from the town of Cerignola in Italy.
True or false farmers raised such crops as grapes olives wheat and barley?
true- the farmers did raise crops such as grapes, olives, wheat, and barley
What does Olives brow mean in the song tis midnight and on olives brow?
Jesus prayed on the Mount of Olives before He was crucified. "On olive's brow" means on the Mount of Olives.
Why were grapes and olives popular along the tiber river?
Grapes and olives were popular all around the Mediterranean not just along the river Tiber. They still are nowadays. They are Mediterranean crops and have always been extensively cultivated in the areas around this sea and in parts of the Middle East since antiquity.
No. 1 Recipe. Place olives carefully in container, cover the olives with a caustic soda solution (3 oz. of caustic soda to 1 gallon rainwater) for 40 to 48 hours (no longer), using a piece of flat, clean wood to keep them below the surface of the liquid. At the end of 48 hours pour off the caustic liquid, then cover with fresh rainwater and continue the renewing and pouring off of the water twice daily, night and morning, for at least one week (until all caustic soda is eliminated.) Do not worry if olive is bitter to taste.
Next, mix well 1/2 lb. of salt to one gallon of rainwater and cover the olives in this solution for a week, then drain. You then mix 3/4 lb. salt (12 oz.) to each gallon of rainwater, cover for another week and drain again. You then place the olives into jars. A-Gee jars or similar. Place jars in tub of very hot water up to their necks and fill with a boiling brine solution (3/4 lb/ salt to one gallon of water) to overflowing and seal immediately. As the jars cool the rubber rings will seal the tin inner lids perfectly and the olives will keep indefinitely.
http://www.oliveaustralia.com.au/Pickling_your_Olives/pickling_your_olives.html
or soak them in evil - much like you do with cucumbers
Where do black olives originate from?
Green olives are a little unripe, but still ready to eat. Black olives are the same olives, but much riper. Green olives turn black as they mature.
Yes they can! Especially black ones, just make sure they are pitted! My baby is 17 months old! She can't get enough of them! She was 1 when she had her first one!
