They are very bitter because of their high content of the glycoside ocuropein. Therefore, it makes no sense to buy freshly picked fresh olives, since they become edible only after special processing in an alkaline solution. Then the bitterness disappears. If we cook at home, then it is impossible to make such a processing at home.
Very often, green fruits are called olives, and black ones are called olives. However, in fact, both black and green olives and olives are olives, only in different stages of maturation. Olives are often called olives because of their high fat content. More mature fruits contain more oil. Those olives that are used for cooking
olive oil
, harvested from trees completely ripe. Independent dishes made from olives that are fully ripe, try not to cook, because they contain up to 75 percent fat. However, green olives are a very useful product in all respects. In cooking, green olives are used as an independent dish, added to
salads
and
soups
. The pulp of olives contains proteins, pectins, ash substances, sugar, carotene, vitamins B and C. They have a good effect on the digestive system and liver.
Olives come in several varieties. The variety of olives is determined by the place where they are grown and their size. There are olives the size of plums. But usually the fruits that come to our stores are no bigger than cherry berries. Some jars indicate the size of the fruit. The inscription "Olives black" means that there are black olives inside the jar, and if it says "Olives qreen", then green.
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