Affordable price and variety of varieties of olive tree made its fruits favorites on our tables, although initially olives were popular only in places of growth - Greece and Italy.
The variety available in the markets leads to a number of specific questions to the fruits of the olive tree, so, most of all consumers are interested in what is the difference between olives and olives, and if there is any at all. It is this question that we intend to disassemble in the following material.
What is the difference between olives and olives?
European olive - this tree gives so many olives, so beloved by many - blooms in the spring. After some time, small bright green berries appear on the spot of the color, which, in course of time, increase in size and change their color. With bright green olives become more herbaceous shade, then darken even more, turning into purple and even black. It is black olives, the maximum degree of maturity, we call olives. So the next time you come across the question of what the difference between olives and olives is, boldly answer - to the degree of maturity.
Black olives are called olives only in Russian-speaking countries, the rest of the world is so simple and calls them - "black olives". We have the same olives as olives for two reasons: firstly, the European olive has the second official name - an oil tree, and secondly, it is black olives that are subsequently used by oil- producing factories. It is the latter fact that is the reason for the slightly pronounced taste of black olives.
Unlike olives, green olives are immature, are characterized by low oil content and pronounced flavor, because they are more widely loved in pickled form. In fresh form, green olives are very bitter, but after prolonged aging in marinades, aromatic oil and stuffing, they pick up the spicy taste favorite by many and get rid of substances that provide a bitter taste.
How to distinguish olives from olives?
As we managed to figure out, in addition to color, the difference between olives and olives is the degree of their oiliness and the intensity of taste. Among other things, olives of even the largest varieties will always be noticeably less than the olives of the same variety as they do not reach full maturation on the branch.
Unlike olives, olives can be quite small, but the naturalness of such a product raises doubts. The fact is that under natural conditions, olives rarely acquire a familiar bright-black color, most often they are purple or dark purple. Producers also sin by using unripe fruits, which are oxidized in factories in the presence of preservatives. This procedure speeds up the process of marinating and allows you to eliminate natural bitterness tens of times faster. To avoid buying olives with preservatives, you should pay attention to their color, size and cost, as well as, of course, the composition of the product indicated on the package: the marking E524 and E579 will immediately give out the presence of preservatives in the product.
What is tastier than olives or olives?
Fans of the fruit of the oil tree give an unending dispute as to which fruits are more delicious: green or black. Of course, this issue is a matter of taste, as well as the use of olives and how they were marinated. If you touch the theoretical part of the question, then green olives are valued for their taste qualities in a pickled form, while black olives are respected for their oily nature.