Olives and olives


Olives and olives are fruits of the same tree - olive. In the preparation of many products for decorating dishes in the recipes indicates that it is necessary to use either olives or olives. But what is the difference between olives and olives, what is their difference, if they grow on the same tree?

Olives and olives: what is the difference?

What is the difference between olives and olives?

The word "olive" comes from the one-root word "oil", since the olives themselves are very oily. Most of them are used for making butter. The word "olive" in relation to black olives is used only in the CIS and Russia.

Bright green fruits, still immature, are called olives, and those that have a bright purple color, already ripe, are called olives.. At the same time, only olives belonging to the variety Halkidiki change color, the rest remain unchanged during canning.


In the same countries where olive trees grow, the fruits are called olives only, using to this word simply adding color.

There are some varieties of olives that become black when ripe, but the olives, which are sold in stores, do not belong to them. Those olives and olives, which are most often sold in our stores, in fact, belong to the immature fruits of the olive tree, and become black during chemical processing. Olives, which ripened, as expected, do not acquire a uniform color, but from brown to dark purple hue.


How do olives and olives?

Olives, which are only removed from the tree, have an unpleasant bitter taste. For them to acquire the taste that all consumers are used to, they are kept in salty water for 6 months, soaking them. But modern manufacturers do not bother themselves with such a complex and lengthy process. The process of making olives and olives is put on stream, therefore they are simply treated with oxides and stabilizers.

Black color of olives is provided only due to a longer chemical effect on them., despite the fact that the composition of the preservative used is exactly the same. Ferric gluconate is usually used for dyeing green olives, which leads to the loss of all the nutritional value of the product.

Olives and olives: how are they made?

The difference of black olives from olives is also the fact that they are never sold stuffed. This is due to the fact that the taste of olives is spoiled if you add some filler to them. At the same time, the taste of green olives, on the contrary, becomes more unusual. This explains why black olives can be bought without stones, in halves or with stones, and green olives are stuffed with anchovies, orange, lemon, salmon and other tasty things.

Olives and olives: the benefits and taste

The taste of olives, first of all, depends on their variety. At the same time, they have a sharper and harsher taste than olives, which taste rather mild and have rich aftertaste shades.

In the production of olives according to an old recipe using natural preservatives, they are much more useful than olives.. But this method of production is now more related to exceptions, so today the benefits of black olives and green olives are the same. Olives, like olives, contain many vitamins, proteins and fiber. They are very useful in diseases of the liver, as a prevention of heart attack, improvement in cancer.

Olives and olives: the benefits

Ripe olives are healthier than green olives. In the process of maturation, they accumulate a maximum of vitamin, biologically active substances, amino acids, fatty acids. This explains the fact that they are more expensive than olives in 6 p. For the same reason, unscrupulous producers give out immature dyed olives for olives. The effect of iron gluconate leads to the fact that all the beneficial properties of olives disappear, turning them into a rather harmful product for humans. The daily allowance of iron gluconate should not exceed 10 mg, and its bank of so-called olives contains 22 mg.

An excess of gluconate iron leads to exacerbations of diseases of the gastrointestinal tract, and in case of a stomach ulcer and duodenal ulcer its use is generally strictly prohibited. Frequent use of black olives causes damage to the kidneys, liver, allergic reactions, indigestion, headaches and nausea.

Olive oil

How to choose olives and olives?

In order not to be mistaken when choosing olives or olives, one should first of all pay attention to the composition indicated on the can. If it is indicated there that olives are supplemented with iron, you can be sure that green olives, which are dyed with the help of food supplement E - 579, are inside. In the Russian Federation this additive is prohibited.

The main feature of natural black olives is the color of the liquid in which they are located. It should not be black. If you put green olives in such a pickle, then after 3 hours they will get a dark tint. Olives, which do not contain iron gluconate, are much more expensive. To see what you have acquired, better buy olives in glassware.

Olives and olives: how to choose?

The difference between olives and olives lies in their color and in the fact that the name of the olive is used only in the open spaces of Russia and the CIS. In fact, these are the fruits of the olive tree, only of different degrees of ripening.

Real black olives have a more delicate flavor than green olives. They are never stuffed, and their price is several times higher. As part of the olives should not be a food additive, which is labeled as E -579. But to buy really real olives, it is necessary to carefully study the composition of the proposed product, since unscrupulous producers often offer green immature olives, painted with iron gluconate, which will not bring any benefit to your body.

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