World Olive Production by Country
World Olive Production by Country Seamerco research team wrote this article Countries by
Seamerco research team wrote this article
The olive branch is a symbol of peace. It is associated with the customs of ancient Greece & ancient Rome, and is connected with supplication to gods and persons in power. Likewise, it is found in most cultures of the Mediterranean Basin and has become a near-universal peace symbol in the modern world.
Olive is a tree. People use the oil from the fruit and seeds, water extracts of the fruit, and the leaves to make medicine. Olive oil is used to prevent heart attack and stroke (cardiovascular disease), breast cancer, colorectal cancer, rheumatoid arthritis, and migraine headache.
Olives date back to biblical times where thought to have originated in the Mediterranean, tropical and central Asia and several parts of Africa. Olive trees were first seen in California and were brought to South America subsequently to California in the late 1700s. However, commercial production did not begin until the 1800s. The industry developed at that time to satisfy rising demand for olive oil, and production began to flourish. California produces more than 95 % of the olives grown in the U.S. Originally, California olive production was intended for oil. However, as production increased faster than the demand for the oil other markets were developed. In the early 1900s, advances in canning technology promoted higher returns for canned olives, and many producers changed to producing olives for canning. Prior to 2000, 96% of the olives produced in California were canned or processed.
Green olives are obtained from olives harvested during the ripening cycle when they have reached normal size before color change. They are usually handpicked when there is a slight change in hue from leaf-green to a slightly yellowish green and when the flesh begins to change consistency before it turns soft. Green olives are the unripe fruit of olive trees. They get their characteristic flavor from soaking a lye solution before brining. This process is necessary for removing the naturally bitter taste of raw olives. Green olives are packed with antioxidants and healthy fats. They contain high levels of vitamin A & E. There are several varieties of green olive that you can easily find in a grocery store. Green olives are usually pitted but can also be stuffed with pimentos, cheese, jalapenos, capers, onions, anchovies, or nuts. Common green olive varieties include Manzanilla, Picholine, and Cerignola.
Black olives are the ripe fruits of olive trees. Ripe olives turn from green to a dark color ranging anywhere from light brown to a deep black color. After they’re harvested, the ripe olives undergo a curing process that can turn them even darker. Just like their green counterparts, black olives are high in monounsaturated fats, calcium, and potassium. They also contain high levels of vitamin E and A.
There are several key factors that make black and green olives unique.
Just as their names imply, green olives are green and black olives are black. However, these monikers fail to capture the diversity of color that exists among different types of green and black olives. Some green olives can appear more yellow than green, and some black olives have more of a purple or brown hue.
Green olives tend to have more sodium and are therefore saltier than black olives. Green olives also tend to have a tangier, more bitter flavor than black olives.
Green olives are harvested before they’re fully ripe. Black olives ripen before they’re harvested.
Processing: Green olives undergo a fermentation process that involves soaking in a lye solution before being cured in a salt brine. Ripe olives skip the fermentation step and are cured right away.
An ideal preparation for freshly picked green olives, but also for black ones. Prepare a brine with 100 grams of salt for each liter of water, then cut all the olives and place them in a sterilized jar, adding slices of lemon, garlic to taste, a few bay leaves, mint, or thyme and rosemary, and then proceed with layers of olives and aromatic herbs until all the ingredients are used up. Finally, cover everything well with the brine and seal the jar tightly. Store the jar in a cool, dry and possibly dark place, remembering to turn it upside down every now and then, putting it back in the right direction. After 10 days the contents of the jar will change color; you can check if the olives have become sweet after about 2 months and, if not, close the jar again and store for another 20 days.
Both green olives and black olives are nutritious, but if you’re looking for the healthiest olive option, green wins by a narrow margin. The reason is that green olives tend to be higher in polyphenols (antioxidants with anti-inflammatory benefits) than black olives.
The flavor differences between green olives and black olives make it difficult to use them interchangeably. If serving olives fresh as a snack or appetizer, you can substitute green olives for black olives. However, if a recipe calls for a specific kind of olive, it’s likely factoring in the specific flavor profile of that olive. If you must substitute black olives for green olives, try to cook them for less time so they retain more of their flavor. Green olives can be cooked down to reduce some of their bitterness, but be sure to adjust the salt in your dish to account for the saltiness of green olives.
When breaking green olives vs. black olives down in terms of nutrition, green olives tend to have more sodium, calories, fat, and vitamin E than black olives. On the other side the black olives tend to be higher in iron than green olives. Plus, green olives are often stuffed with other foods (garlic cloves, blue cheese, pimento peppers, etc), making them a bit more caloric. By this marker, we’d say black olives are more nutritious for you, which should ease your mind the next time you see them on a big delicious pizza
World Olive Production by Country Seamerco research team wrote this article Countries by
Types of olive packaging Seamerco research team wrote this article cost-effective making an
History of the Olives Seamerco research team wrote this article The olive branch