OLIVES

What are olives?

Olives are the fruit of the olive tree, a tree native to the Mediterranean region. They are known for their characteristic flavor and are used both fresh and processed to obtain olive oil or to be consumed directly, either whole or sliced.

Properties of olives

• Source of healthy fats: They contain monounsaturated fatty acids, especially oleic acid, which is beneficial for cardiovascular health.
• Antioxidants: They are rich in vitamin E, polyphenols, and other antioxidants that help protect cells from damage.
• Anti-inflammatory: Compounds present in olives have anti-inflammatory properties.
• Fiber: They contain fiber, which contributes to good digestion.
• Minerals: They are a source of minerals such as iron, calcium, potassium, and magnesium.

Varieties of olives:

There are many varieties, each with its own characteristics in terms of flavor, size, and use. Some of the most well-known include:

• Arbequina: Small and sweet, ideal for oil.
• Manzanilla: Small, with a saltier flavor and popular as an appetizer.
• Picual: Large, widely used for high-quality olive oil.
• Hojiblanca: Typical of Andalusia, with a strong flavor used for both oil and table olives.
• Cornicabra: Bitter taste, ideal for both oil and table olives.

Olives varieties you didn't know about - mentta blog

Main producing countries

The majority of the world's olive and olive oil production comes from Mediterranean countries. Some of the main producers are:

• Spain: The largest producer and exporter of olives and olive oil.
• Italy: Known for its high-quality olive oil.
• Greece: Produces both olives and olive oil, famous for its extra virgin olive oil.
• Turkey: Also has a large production of olives, both for direct consumption and oil.
• Tunisia and Morocco: Important olive producers in North Africa.

How to consume and prepare olives:

• Fresh: Although fresh olives are not edible due to their bitterness, they can be cured for consumption.
• Brine curing: One of the most common methods. They are immersed in a solution of water and salt for several weeks.
• Water curing: Olives are washed and the water is changed several times until they lose their bitterness.
• Vinegar curing: A process that uses vinegar, herbs, and spices.
• Olive oil: Olives are processed to extract their oil, which is used for cooking, dressing salads, or for cosmetic purposes.
• Seasoned olives: They can be seasoned with herbs like oregano, garlic, lemon, and peppers for an extra flavor kick.