The olives and olives have formed the opposite attitude. What is the difference between these fruits, is there any use in them and what is the secret of green and black shades?

Olive Overview

One of the most common misconceptions is that olives and olives are different foods. In fact, this is not so. It is about the fruits of the same tree, which has many names. European Olive, Olive Tree, Cultivated Olive - all these are the names of the evergreen tree, common in the subtropical zone. This is a plant grown by man since ancient times. In the wild, it does not occur. Olive belongs to the category of fruit trees.

For the first time, the Greeks took up olive cultivation. To date, in Greece, a huge number of plants are cultivated. It is also grown in all countries of the Mediterranean, the Black Sea coast of Russia, in Azerbaijan and other countries with suitable climatic conditions. In the USA, olive was brought in 1560 - since then it has been cultivated there too.

Interesting fact: it is believed that in Russia, olive trees began to be grown in the Caucasus during the period of Greek colonization, when the Greeks massively populated the shores of the Black Sea (from the 7th century BC). In different historical periods, the volume of cultivation of olive either increased or decreased due to the popularization of grapes.

The culture is widely used due to its valuable properties and rich, healthy composition of fruits.As a food product, both whole fruits and the oil obtained on their basis are used. Also use wood for the manufacture of various products. Trees with a powerful root system are planted in areas where it is necessary to strengthen the soil. Kore, leaves and oil are used for medicinal purposes. Olive oil is also widely used in cosmetology.

What are the fruits of olive?

The fruits of European Olives are divided into three varieties, depending on how they are used:

• Canteen or canning - canned and eaten whole.
• Oilseeds - processed to produce oil.
• Combined - can be used both whole and in the production of oil (canned oil).

It is important to know that in international terminology there is no such thing as olives. This name of olives is used exclusively in Russian (more in ordinary speech). In the scientific classification, olive is a genus of evergreen trees and shrubs, of which European Oliva is a typical representative. And the difference between olives and olives is only in the degree of maturity. It is worth considering this issue in more detail.

The color of the fruit depends on the period in which it was picked from the tree, and also how it was harvested (the variety does not matter). Olives are harvested at different stages of ripening and are all considered suitable for human consumption. Harvesting starts in October and ends in January. Reaching the right size with olives is a signal to start harvesting.During the ripening period they have a different shade corresponding to the degree of maturity: green, yellow, pink, brown, purple and black. The most common in the food industry are green and black olives. In January, black fruits begin to dry out, but they are also used as an independent product in this form.

Black olives can be attributed to a separate category, the color of which is caused not by natural maturation on a tree, but by coloring under artificial conditions. To do this, take green unripe fruits and saturate them with oxygen using food additives (E524 and E579). Thus, it is possible to quickly get rid of the bitterness of the fruit and give them the desired color.

Interesting fact: It is very easy to distinguish natural black olive from artificially colored. Bones are present in natural olives, as the ripened fruits become very soft and extracting the seeds will damage the olives. In addition, natural fruits are rarely saturated black - more often they acquire different dark shades.

The concept of "olives" is absent in international terminology. All over the world it is customary to call olives black and green. The difference between them is the degree of maturity. Olives begin to be picked from trees green - as soon as they get the right size. During ripening, the fruits change their color. They can also be yellow, pink, purple, brown and black. Black olives, which in Russia are called olives, are the most ripe.A separate category is represented by black olives, painted artificially.