Did
you know there are 35 species of olives? Have you wondered why some
olives are green and others black? The link at the bottom of this page
offers an abundance of information about olives.
The Olive tree dates back to early ancient times in both biblical and
classical writings. In these early writings, the olive oil is
referenced as a symbol of both goodness and purity, and the tree
represents peace and happiness. In ancient times, the oil was also
burnt in sacred lamps at temples during the Olympic Games, and the
victor was crowned with its leaves.
Olives have been cultivated since prehistoric times in Asia Minor.
Today olives are commercially produced in Spain, Italy, France, Greece,
Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico,
Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and
California. The Mediterranean area produces 93% of the olive
production. Currently there are some 800 million olive trees being
cultivated. California is the only state where olives are grown
commercially. Over 90% of the olive production is used to make olive
oil.
The Olive tree is considered an evergreen tree. These trees can live to
be over 2,000 years old. They grow 20-40 feet high and begin to bear
fruit between 4 and 8 years old. The tree blooms with small whitish
flowers and have a wonderful fragrant.
A Franciscan missionary planted the first olive tree in California in
1769 at a Franciscan mission in San Diego. The olives grown in
California are called ¡°mission olives¡±. Of all the species of olives,
this olive is especially good for its oil.
Olives are not edible, green, or ripe, and must be treated with lye
and/or cured in brine or dry salt before being edible. They contain
about 20% oil. Olives must be processed to remove the bitter glycoside
oleuropein, before they are edible, so they are usually first treated
with lye and then pickled.
Greek olives are not treated with lye. They are strong tasting because
they are just packed in dry salt, or pickled in brine for 6 to 12
months (where they undergo a process of lactic fermentation), and
finally packed in fresh brine.
Spanish green olives are picked before they are ripe, treated with lye, and then placed in a brine and allowed to ferment.
California olives are treated to set the pigment, treated with lye and
then packed immediately in brine and sterilized. They do not undergo
the fermentation process, and the sterilization 'cooks' them. This lack
of fermentation and the 'cooking' when they are sterilized produces a
bland, uninteresting olive
Ten medium size black olives have 50 calories and 4 grams of fat.
