The only difference of olives from olives is a ripeness level. Actually both of these types of fruits grow on the same tree – an olive. It is specified in some sources that the name "olives" is used only in the Russian territory.
Difference between olives and olives
Olives gather four times a year. And during every season fruits of a certain color – green October, white November and black December are prepared. In January, olives collect mainly for further drying.
It should be noted that fresh olives are eaten very seldom even on their homeland – in Greece. Such fruits have specific bitter and even viscous taste therefore the main part of the reaped crop is processed, as a rule, in special solutions or preserved.
It is possible determine the size of olives and olives, without opening a jar. At a bottom or walls of tin packing figures through fraction are specified. The indicator of the first is less, the fruits in bank will be larger.
Green olives even after processing differ in slightly slightly acid flavor therefore very often they are cooked with various stuffings – a tuna, shrimps, anchovies, crabs and other Mediterranean delicacies. Make also olives with garlic, a lemon, nuts and gherkins. Olives differ in more soft consistency, in them there is no bitterness or sour taste. Even seldom take stones from such olives. It is caused first of all by inconvenience of implementation of such procedure. Pulp is easily damaged, and olives lose the attractive appearance.
Green olives
Green olives are, so-called, "immature" olives. These fruits appear on a tree right after its blossoming. Fresh they aren't eaten. One part of a harvest goes for production of olive oil, and another – is preserved.
Never you store olives in bank. Right after its opening shift fruits in any ware. Don't merge marinade if you plan to keep freshness of fruits within several days.
Nutritionists, physicians and other experts tell about advantage of olives. It should be noted that the vitamin structure of olives and olives doesn't differ at all. All useful substances which are contained in these fruits are absolutely identical. However green olives have an advantage – they aren't processed alkalis for decoloration therefore such product is considered more natural. It is very difficult distinguish the olives which ripened in the natural way and by means of chemical influence. For this purpose it is necessary to possess information on what grades in what territories are grown up, and then to compare the data specified on bank.
Black olives
Olives are completely dead-ripe olives. Traditionally these fruits divide into three main categories on a way of ripening – fruits darken in the course of growth on a tree or change color during their storage. In a separate look green olives which specially place in solution of a natr are allocated. Such procedure is intended generally for flavor reversion of fruits and disposal of specific bitterness. During oxygenating green color changes on black, and olives develop more mild flavor.