The only difference between olives and olives is the degree of maturity. In fact, both of these varieties of fruits grow on the same tree - olive. Some sources indicate that the name "olives" is used only on Russian territory.
Pick your recipe
The difference between olives and olives
Olives are harvested four times a year. Moreover, in each season, fruits of a certain color are harvested - October green, November white and December black. In January, olives are harvested mainly for further drying.
It is worth noting that fresh olives are eaten very rarely, even in their homeland - in Greece. Such fruits have a specific bitter and even viscous taste, so the main part of the harvest, as a rule, is processed in special solutions or canned.
You can determine the size of olives and olives without opening a jar. The numbers or fractions are indicated on the bottom or walls of the tin packaging. The lower the first number, the larger the fruits in the bank.
Green olives, even after processing, have a slightly sour taste, so they are often cooked with a variety of fillings - tuna, shrimp, anchovies, crab and other Mediterranean delicacies. Olives are also made with garlic, lemon, nuts and gherkins.
Olives have a softer texture, they do not have bitterness or sour taste. Bones are rarely even extracted from such olives. This is primarily due to the inconvenience of such a procedure. The pulp is easily damaged, and olives lose their attractive appearance.
Green olives
Green olives are the so-called "unripe" olives. These fruits appear on the tree immediately after flowering. Fresh they are not eaten. One part of the crop is sent to make olive oil, and the other is canned.
Never store olives in a jar. Immediately after opening it, transfer the fruits to any dishes. Do not drain the marinade if you plan to keep the fruit fresh for several days.
The benefits of olives are told by nutritionists, doctors and other specialists. It is worth noting that the vitamin composition of olives and olives is no different. All the beneficial substances contained in these fruits are completely identical. However, green olives have an advantage - they are not processed with alkalis to change color, so this product is considered more natural. It is very difficult to distinguish olives that have ripened naturally and through chemical exposure. To do this, you need to have information about which varieties in which territories are grown, and then compare the data indicated on the bank.