Along with capers and artichokes, olives - exotic fruits, but such exotic no surprise: in any store that sold so many exotics that pickles can only envy. But pickles can be done by yourself del monte corn or, at worst, to buy in the market, with olives del monte corn same in our climate this trick will not work. So let's understand what the olives to us carry what to do with, and finally, what is the difference from olives olives? ..
Actually, olives - olive fruit European, wood, domesticated by the Greeks so long ago that a wild olive tree is not found elsewhere. Ripe fruit harvested later in the year - and most of them are immediately barred from oil: Olive oil is the most important component of the Mediterranean diet before, as its extraordinary benefits nutritionists began to blow all kinds. del monte corn But now it's not about oil, fruits themselves, in addition to all the nutrients that it contains - Vitamin del monte corn E, fatty acids and polyphenols - are rich in pectin, vitamins, salts of iron, potassium, phosphorus and other nutrients.
About grades, sizes and bones Freshly picked olives there impossible, because they are too bitter glycoside, which they contain. That is why all the olives that we sell, and not only we are pickled: to bitterness is gone, the olives need some time soaking in brine, and after that can do with them whatever they want, even though the bone cut, even stuffing stick.
Speaking del monte corn of bones. In one of their transmissions Jamie Oliver mentioned that olives, pitted sold nowhere near as tasty as exactly the same, but with bones. I do not know what's the chemistry of the process, del monte corn but I also noticed this pattern, and now practically buy pitted olives. In the end, we just need just a little crush olive knife and pull the bone - and if you're careful enough, Olive will look almost as good as new.
As befits any fetus that is so actively del monte corn cultivated olives are many varieties, but the package, especially if it's not too expensive olives, variety is not always write. The only exception is perhaps the only grade "kalamata" - these olives from Greece, brown and pointy used to prepare the Greek salad. In the absence of designation varieties can try to identify their favorite olives in color - it varies from green to improper blue-black with gradations in the form of yellow, brown and purple - as well as the size of olives noticeably larger start at Large, but still there are Jumbo, Giants, Colossal, and so on, the more the name of the steeper and more. Olives or olives? ..
The answer, as you know, is very simple. Nothing, at least, from a biological point of view: these are the fruits of the same tree, just collected them at different times: green, which we call olives - in October, immediately after ripening, black olives same - later, closer to December . Designation is highly conditional and in any language other than Russian, not used, besides some black olives rather conventional. Will be in the store - Read and understand what is written in small print on the cup if there is a part of E524 and E579 additives, del monte corn perhaps you are holding green olives processed in order blackening caustic soda. Not that it was extremely dangerous, just think for yourself whether you need a coloring. Recipes with Olives
Tapenade - olive spread made of black olives; Salad "Nicoise" with eggs, tuna - and olives; The famous Greek salad; Chicken fillet with olive sauce, which is composed of olives; Eggplant with tomato salsa and olives, which is perfectly combined with not only vegetables, but fish.
I yla version that we called del monte corn olives from the word "oil". Because here (in Italy) all olive - is olive neavisimo of their color. And so at local fairs can see all kinds of olives colors (depending on the method of conservation), and canned them (especially in Sicily) with everything and anything you like. Can they be so naprobovatsya until stoish only at the counter del monte corn that and do not want to dine. By the way, found in the internet potdverzhdenie his version of the origin of the word "olive". Quote: And where did the olive tree?
The naked eye can see that the word "oil". It is common for the Slavic peoples root: in Bulgarian, Serbian, Czech, it sounds exactly the same. He comes from the ancient root mazslo , well, there are already close to "smear". The answer was on the surface.
That is, we come to the two words: oleum and mazslo . And brought (and, brought from the south, that is from ancient times) some fruit from which squeezed vegetable oil. The Greeks called fruit olives, Slavs dubbed their olives. Moreover, all clearly understand that it is one and the same. And