Many people are interested in the answer to the question: is there a difference between olives and olives? And if so, which one?
At first glance, they are very similar, these exotic olives and olives. The difference, however, still exists. Firstly, it concerns the color of the product. Everyone knows that olives are almost black in color, while olives are green. In this regard, there are two misconceptions at once. One says that olives and olives are completely different fruits. It is enough to get to the homeland of these fruits to understand that this is completely wrong. In fact, they all grow on the same tree - olive. Initially, olive trees were distributed only in Greece. We all remember that the first winners of the oldest Olympic Games were met with olive branches in their hands. However, the fruits of olive were very quickly appreciated, and valuable trees began to be grown in Africa and the American continent.
The second misconception is that olives are nothing but ripe olives. All is not quite so. Yes, olives are much ripe than olives, but this is not the reason for their black color. In fact, such a color is acquired exclusively under the influence of chemical treatment. By the way, this happens far from all olives, only the Halkidika variety is suitable for the production of olives. To be completely objective, it is worth noting that there are still certain types of olives that turn black when they finally mature, but these are not at all the olives that we buy in stores.
So what else, apart from color, are olives and olives different? The difference is not so great. The so-called olives contain a much larger percentage of oil, it can even reach eighty. Therefore, it is from them that the famous healthy olive oil is obtained . Actually, this explains the emergence of the name olives. By the way, it is interesting that nowhere else in the world does such a division into olives and olives exist. The difference is emphasized only by the name of the color of the fruit. Therefore, do not look for olives in Europe, they simply will not understand you. For a European, these are black olives and nothing more.
All olives, from which oil is not made (and this is only about three percent of the total harvest), are canned. The fact is that in another way they simply cannot be eaten. They are incredibly bitter and hard. Ideally, the processing of olives takes a very long time. For more than six months they have to be soaked in a salt solution. Unfortunately, modern manufacturers do not want and cannot afford it, therefore, various oxides and stabilizers are used to speed up the process. In this regard, olives and olives are processed the same way. The difference is only in exposure time, for green olives it is less.
On the shelves you can see a huge selection of jars of olives. They have long ceased to be divided only into fruits with seeds and without. Modern producers have turned on the fantasy at full capacity, trying to invent new products with which to stuff olives. The choice of filling is a matter of taste for each individual. Olives cannot boast of such a variety. They are never stuffed with anything. There were attempts, but the filling only spoiled the taste, so they quickly abandoned such an idea.
The taste of olives is soft, buttery. Olives are most often quite sharp, even sour.
If we talk about the benefits, then modern olives and olives are absolutely equal. This is a very high-calorie product that boasts an incredible wealth of vitamins. Both are recommended for the prevention of many diseases: liver, stomach, heart problems, and even cancerous tumors.