On the shelves of shops you can see jars of delicious olives and olives that grow on the same olive tree, but at the same time have different tastes. Finding the answer to the question of how olives differ from olives is quite simple.
What are olives
Olives are the fruit of the olive tree with a fleshy flesh, green or yellow color and not too much oil in their composition. There are many varieties of olives that differ not only in size but also in the amount of pulp. The smaller the stone inside and the thicker the wall of the fruit, the more valuable they are.
The olives are harvested as soon as they reach the variety-specific size. Olives are not eaten raw without additional processing, as they are too bitter. This is why most people are familiar with canned olives.
It is preferable to purchase fruits with a stone, since more juices are stored in such and they have a slightly different taste. This rule also applies to olives.
What are olives
The difference between olives and olives is that the latter mature on the branches longer, but by no means to the rich black color in which they are used to being seen on the table. On the branches, they only darken slightly and not always completely evenly. They reach their bright color within six months of salting, while changing not only in appearance, but also in taste.
Unlike olives, olives are not stuffed, but harvested only with or without pits, since the addition of any ingredient inside changes the taste of olives for the worse.
The very name of olives is due to the large amount of oil they contain. They are the raw materials for its production.
Which is healthier: olives or olives?
Olives and olives contain vitamins of group B, C, E, pectins and a lot of other useful substances. Since they grow on the same tree, they are similar in composition, but olives do not have as much oil as olives. The only problem is that real olives are those that naturally ripen to a rich brown-black color. This takes a lot of time, which increases their cost.
Therefore, some manufacturers of economical olives use chemical reagents and dyes to obtain them. Obviously, as a result of such processes, the benefits of olives are reduced, which should be known to buyers. It is not difficult to distinguish olives obtained as a result of oxidation with alkalis: their color is too black, while in fruits salted in the traditional way, it is more reminiscent of ripe cherries.
Therefore, it is recommended to buy olives in glass jars, in which their contents are visible. However, the simplest indicator of quality is the price: real Mediterranean olives cannot be cheap.
