Facts about Olives - Athens Times

Olives have been an exported good out of countries such as Iraq, Syria, Lebanon, Jordan and Israel since ancient times. Olive cultivation is very important to the Mediterranean economy, however Spain is the world’s largest olive producer today followed by Italy, and then Greece.

Olives are a fruit and contain high levels of monounsaturated fat, iron, vitamin E, and dietary fiber. There are many types of olives, the most popular being the green and black olives. However, green and black olives are exactly the same just the black olives are ripened and the green are not. Green olives are also usually stuffed with, onions, capers, anchovies, or jalapenos.

Other popular types of olives include:

French Olives â€“ Picholine (green) typically salty and Nicoise (black) small and has a mellow flavor.

Spanish Olives â€“ Traditional Spanish green. This olive can come unpitted or stuffed.

Italian Olives â€“ The most popular Italian black olives are Liguria, Ponentine, Gaeta, and Lugano. These olives are typically mild I flavor and are usually packed with stems, leaves, and other herbs.

Unopened olives can last up to two years depending on the type of brine method. Brining is the preservation process used for olives. It is a salt-laden solution used to pack the olives. There are different methods of brining for different amounts of time. You can find your own brining methods online that will brine your olives from two weeks up to four months. If olives are opened they must be kept refrigerated and will last no more than a few weeks.

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Article Tags:
olives, green olives, spanish olives, black olives, stuffed olives