"People only see what they are prepared to see."
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Cooking with Green Tea
Recently it has become popular to cook with green tea. In powder and liquid form it's so easy to use, delicious and good for you it's really no surprise. You may ask why people would try to cook with such a thing. Well green tea is filled with a wide ...
Italian Prosciutto and Cantaloupe Appetizer
Italian prosciutto and cantaloupe appetizer is an easy and delightful beginning to any meal. The delicate salty flavor of prosciutto balances the sweet and juicy cantaloupe to create a taste pleasing appetizer. This traditional Italian antipasto often ...
Orange and Lemon Ice an Italian Dessert Treat
Often times when you are at a gourmet restaurant enjoying a fine meal you will be served a delicious delicate dessert of flavored ice. This particular version is a sweet Italian lemon and orange flavored ice that has a surprising background flavor. The ...
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Olives have been cultivated since prehistoric times in Asia Minor. Today olives are commercially produced in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California. The Mediterranean area produces 93% of the olive production. Currently there are some 800 million olive trees being cultivated. California is the only state where olives are grown commercially. Over 90% of the olive production is used to make olive oil.
The Olive tree is considered an evergreen tree. These trees can live to be over 2,000 years old. They grow 20-40 feet high and begin to bear fruit between 4 and 8 years old. The tree blooms with small whitish flowers and have a wonderful fragrant.
A Franciscan missionary planted the first olive tree in California in 1769 at a Franciscan mission in San Diego. The olives grown in California are called ¡°mission olives¡±. Of all the species of olives, this olive is especially good for its oil.
Olives are not edible, green, or ripe, and must be treated with lye and/or cured in brine or dry salt before being edible. They contain about 20% oil. Olives must be processed to remove the bitter glycoside oleuropein, before they are edible, so they are usually first treated with lye and then pickled.
Greek olives are not treated with lye. They are strong tasting because they are just packed in dry salt, or pickled in brine for 6 to 12 months (where they undergo a process of lactic fermentation), and finally packed in fresh brine.
Spanish green olives are picked before they are ripe, treated with lye, and then placed in a brine and allowed to ferment.
California olives are treated to set the pigment, treated with lye and then packed immediately in brine and sterilized. They do not undergo the fermentation process, and the sterilization 'cooks' them. This lack of fermentation and the 'cooking' when they are sterilized produces a bland, uninteresting olive
Ten medium size black olives have 50 calories and 4 grams of fat.
For more information, visit http://www.olivegardenguide.com
About the Author
David Chandler, The Stock Market Genie For your FREE Stock Market Trading Mini Course: "What The Wall Street Hot Shots Won't Tell You!" go to: http://www.stockmarketgenie.com
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