Olive it up!

Did you know that the oldest olive tree in the world is on the island of Crete? The tree is over 5,000 years old and is still producing fruit! Phew, that surely is something to write about.

The olives that we get onto our tables are well processed for otherwise they are not edible whether green or ripe. They are first treated with lye and then pickled in brine or dry salt before they are served at the table. During this procedure the bitter glucoside oleuropein is removed.

Origins of olives

The olive is native of the Mediterranean region, central Asia and various parts of Africa. The history of olive is almost as old as that of western civilization. Carbon dating done on some olive seeds found at an archaeological site in Spain has shown that the seeds are around 8000 years old. There is evidence that olives were being grown in Crete as long as 2,500 BC. From thence it spread to Greece, Rome and other parts of the Mediterranean region and now olives are grown commercially in California, Australia and South Africa. 

Types of olives

Olives come in many varieties each one in a different shape, size and colour. Unlike other fruits the olives have to be cured before eating them. Like I mentioned above, uncured olives are bitter and inedible.

The ones that are used commonly are:

1. Cerignola is big in size and comes in both green and black colour. The green one has a mild and vegetal flavour while the black has softer and sweeter flesh which makes it easy to remove the pit.

2. Gaeta is small and brownish black in colour. It is a bit difficult to pit them. They have the flavour of nuts and are tasty.

3. Kalamata is plump, purplish black in colour and can be used in recipes which need black olives.

4. Nicoise is small and brownish purple in colour. They are very flavourful but it is not easy to pit them. 

5. Black olives are oil-cured and wrinkled. They have a meaty and chewy texture and are salty.

6. Sicilian green olives are oversized and have dense and sour flesh.

Nutrients in olives

Olive is rich in vitamins A and E. It also has significant amounts of iron, calcium, copper and dietary fibre. Though olive has high fat content, it is mostly monounsaturated fats. Olive is indeed a powerful health booster. 

Culinary uses 

Olives are indeed good for health and so also is olive oil. It has now a common knowledge that olive oil can be used to cook Indian food too.

Black or green olives, pitted or stuffed olives add a wonderful taste to salads. They can be used to give good effect in chaats too. When used in pizza toppings, they add a distinct flavour and taste. I often add it to upma and believe me it tastes simply wonderful. Use them in stuffing of tikki and samosas too.

Recommended recipes-

Olive ke Pakode,  Sweet Olive Pickle,  Cheese and Olive Sandwich,  Spiced Olives and Dried Tomatoes,  Olive Fingers,  Olive And Sun Dried Tomato Tapenade,  Olive and Chilli Cheese,  Baby Potato Bake With Sour Cream And Olive Pesto