For Europeans, olives are an extremely important cash crop in the Mediterranean, not only because of their nutritional value, but also because they are widely used in local cuisine. In addition, it turns out that olives have their own mythological meanings, what are the characteristics of common green and black olives? How do you cook the best food? Maybe the flavor inspiration for your next meal is in it!
Olive, scientifically known as Olea, is one of the main crops in the Mediterranean region of southern Europe, where the climate is warmer, and it is very resistant to heat, salt and drought, and has the characteristics of strong vitality. The main producing areas of the Mediterranean, such as Spain, France, Italy, Greece, etc., all have local characteristic varieties, and their uses and eating methods are also different. Classic and well-known varieties include Picholine from Languedoc, France, which has a bright green and full green appearance, a crisp and juicy taste, ideal for pickling and as a snack with wine or as a tapenade. Gordal olives in Andalusia, Spain, have a plump flesh and are often accompanied by cold cuts of ham and cheese. Amfissa olives from Greece are protected by the Certificate of Origin and are often marinated in brine and stewed with meat.
The origin and symbol of the olive
The olive tree, which also had a story of peace in the Greco-Roman Empire, is said to have been named after Athena, the goddess of wisdom, and Poseidon, the god of the sea. The gods proposed: Whoever can give humanity the most valuable thing will become a protector god and name it. Poseidon, the god of the sea, used his magic power and trident to build a pool of springs and pour seawater out of the well. In contrast, Athens only planted an olive tree next to the well, saying that what human beings need is peace, not war and not divine power, so the gods felt that Athens was the most valuable thing that could bring mankind, and the city was named Athens. Humans also had a great importance to olives at that time, and every time a child came of age ceremony, an olive would be planted as a symbol of adulthood; There are also parents who hang the clothes of sick children on olive trees to pray for peace!
What's the difference between black olives vs. green olives?
In fact, the green and black colors of olives are not a difference in type, but "ripeness". Green olives are unripe olive fruits, the taste is firm, crisp, and the flavor is relatively light, because it is not yet ripe, so there is still a bitter taste, but the common pickled olives on the market usually add salt during the pickling process to remove the bitterness, so that the pickled green olives retain a unique sweet and fragrant aftertaste, but not too bitter. It is easy to prepare and the more you eat, the more you eat, the more you eat it, and it has become a common snack in many European taverns.
Black olives, on the other hand, are fully ripe olives with a soft texture, a more mellow flavor than green olives, a richer aroma, and a little acidity, making them ideal for cooking. It is most commonly found in Italian and Spanish cuisines, and is usually seeded and then sliced or whole.
How do you eat olives?
Green olives and black olives are different because of their different ripeness, green olives are not yet ripe, and after marinating them in salted water, they bring out the fruity aroma and sweetness of the olives themselves, which can be used for decoration, or appetizers before meals, which is very suitable! In addition, green olives are also indispensable in mixology, such as the classic bartending Martini, which is usually accompanied by a bunch of pickled green olives in the glass, when the strong gin and the herbaceous non-sweet vermouth (Dry Vermouth) are paired with the same fragrant green olives, the salty and sour flavor of the olives is perfectly balanced with the taste of the spirit. Those who prefer a little more acidity will even ask the bartender to add a little more pickled sour olive juice to make a glass of Dirty Martini.
Ripe black olives, on the other hand, have a gentle and non-bitter sweetness, full flesh and soft texture, and have a stronger and richer flavor and aroma, so most of them are used directly into the dish.
The most classic dish is definitely the "Nice Salad" from the French Riviera, which is made with fresh salad, tomatoes and other fruits and vegetables, topped with local specialties such as anchovy and tuna, and finally sprinkled with black olives. The salty olives and oily anchovies and tuna are eaten with refreshing lettuce, and although the taste is heavy, it is unexpectedly suitable for the hot weather of Nice summer, and it is very appetizing.
In addition, in Italy, which is rich in olives, black olives are indispensable to the national treasure food pizza, and there may be thousands of toppings on the pizza, but black olives have become one of the soul ingredients that are not tasteful because they are versatile with pizza crusts and various cheeses.
The classic of the classics - tapenade tapenade
In the south of France, olives are also made into tapenade, which is very popular, and it is mostly seen in appetizers, spread on bread and biscuits and eaten directly, you can feel the purest and rich taste of olives, and mix them into salads to add flavor. There are also French village people who use it to fill in main dishes, such as roast chicken, roast duck, etc., and this tapenade tapenade tapenade is actually quite easy to make. There are many olives mixed in, capers and anchovies, but both are delicious and add flavor to the dish!
Europeans' love and habits for olives can be seen in these daily diets, and I think another reason why they love them so much is that there are really many benefits of eating olives!
Benefits of olives
1. Full of water and vitamins
Olives with high water content are rich in minerals and vitamin A, magnesium and calcium, in addition to hydration, minerals and vitamins are also good ingredients for the body, magnesium and calcium can maintain the health of bones and teeth.
2. Promote gastrointestinal digestion
Olives, which are rich in dietary fiber, promote gastrointestinal motility, aid digestion, and smooth bowel movements.
3. Beauty and beauty
The vitamins of olives also contain C, E, oleuropein, and quercetin, which are good ingredients for the skin, among which vitamin E can reduce the production of free radicals caused by the environment, help antioxidants, and promote the activation and production of collagen.
It's no wonder that many people in France call olives emeralds and black gems, and I think that olives with so many benefits are really like shiny gemstones, and it's hard not to love him!