What is the difference between green olives and black olives

The difference between green olives and black olives

The olives are harvested four times a year. And in every season harvested fruit of a certain color – green October, white in November and black December. In January, the olives are harvested mostly for further drying.

It should be noted that fresh olives are eaten very rarely, even in their homeland – in Greece. Such fruits have specific and even viscous bitter taste, so the bulk of the harvested crop, as a rule, treated in special solutions or preserve.

To determine the size of olives without opening a jar. On the bottom or the walls of the tin packaging indicated figures through fraction. The lower the figure the first number is, the larger will be the fruits in the Bank.

Green olives even after treatment differ slightly sour taste, so very often they are prepared with various fillings – tuna, prawns, anchovies, crabs and other Mediterranean delights. Made olives with garlic, lemon, nuts and cornichons.

Olives have a more soft texture, no bitterness or sour taste. Of such olives seldom even remove the bones. It is caused primarily by the inconvenience of this procedure. The flesh is easily damaged, and olives lose their attractive appearance.

Green olives

Green olives – this so-called "non-ripe" olives. These fruits appear on the tree immediately after flowering. Fresh food they are not used. One part of the crop goes to the production of olive oil and the other is preserved.

Never store the olives in a jar. Immediately after opening it put fruits in any dish. Do not drain the marinade if you plan to preserve freshness of fruits for several days.

The benefits of olives, say the nutritionists, doctors and other professionals. It is worth noting that the vitamin composition of olives is no different. All the nutrients contained in these fruits are absolutely identical. However, the green olives have a benefit – they are not treated with alkali to change the color, so this product is considered to be more natural. To distinguish olives, ripened naturally and by chemical exposure is very difficult. For this we need to have information about what varieties on what areas are cultivated, and then compare the data indicated on the Bank.

Black olives

The olive is fully ripe olives. Traditionally, these fruits are divided into three main categories according to the method of ripening the fruits darken during growth on a tree or change color during their storage. A separate species are highlighted in green olives, which are specifically placed in a solution of soda. This procedure is mainly to change the taste of the fruit and liberation of specific bitterness. During the oxidation of the green color changes to black, and the olives become milder flavor.