The fruits of the olive tree are loved all over the world. But in our country they have two names. In this regard, the question arises: "What is the difference between olives and olives?" Do they grow on the same tree or not? Answering these questions is easy. We will reveal all the secrets of the olive tree and its fruits, as well as the benefits of their use in food.
Olives or olives
It is mistakenly believed that olives are black fruits and olives are green. In fact, in the world there is only one name - olives. So what is the difference between olives and olives? Only in the level of fruit ripeness. If you collect them before full maturity, they will have a color from green to yellow. Black olives are harvested when the fruits have reached full maturity. There is another species that is called combined olives. They have a color from pink to brown. Collect them during the ripening period. But why are canned olives green, olives black? Initially, when harvesting, the fruits are sorted. Black olives, having reached full maturity, go to the production of oil. Green olives can. But since we see two types of product on the shelves, a reasonable question arises: "What is the difference between olives and olives?" It all depends on the technological process of conservation. As a result of processing, green olives turn black. This is due to oxidation, which gives this color to the fruit, makes them softer and changes their taste. That is the difference between olives and olives.
Beneficial features
Raw fruits have a slightly bitter taste. Therefore, in order for them to take on the form in which we are accustomed to see them on our tables, it is necessary to salt them. They are soaked in brine for 5 months, and then weathered for a day in fresh air. Next is the conservation process. When cooking black olives, it lasts longer. Sometimes fruits are stuffed or spices are added. What is healthier - olives or olives? There is practically no difference. The fruits of the olive tree contain proteins, antioxidants, unsaturated fats, phosphorus, iron, potassium and a group of vitamins.
Olive oil has a beneficial effect on the whole body. Unlike animal fats, it does not increase cholesterol, but strengthens the heart and blood vessels. It reduces the risk of cancer, heart attack, and diabetes. Therefore, the cost of high-quality cold-pressed oil is very high. It is used as a salad dressing. In this case, all the benefits of this product are retained. One spoonful of
olive oil, drunk on an empty stomach, reduces the effects of alcohol. To produce one liter of this valuable product requires 5 kilograms of olives. The presence of a large number of useful properties and richness of taste, the fruits of the olive tree owe their popularity. Even in antiquity they were also used in cosmetology. Soap was made from them, mixed with ash and talc. Today, many cosmetic preparations contain olive extract, which gives all the beneficial properties accumulated by nature. It is already impossible to imagine modern cooking without this product, which is added to salads, first courses and sauces. These are useful and very tasty olives.