What's the difference between green and black olives? Fruits of the olive tree. Variety of canned olives

Olives and black olives. Chemical olives. What are the benefits of olives?

Russia ranks honorably second in the world in olive consumption. This is all the more surprising because until the early 1990s we practically did not try olives, because they did not grow here. But another fact is even more surprising - having become addicted to these Mediterranean fruits, we know nothing about them. Olives and olive oil form the basis of the Mediterranean diet, recognized as the healthiest in the world. Olives contain over 100 substances, not all of which have yet been studied.

Olives and black olives
Both olives and olives are the fruits of the olive tree - the European olive - Olea europea, or, as it is also called, the cultivated olive. But if, when you buy a jar of black fruits, you think that these are ripe olives, then, most likely, you are deeply mistaken. In almost a hundred percent of cases these are pseudo-olives, made from green olives. These are the wonders of food technology. Until recently, the world did not know such olives; they were made in the old ancestral way, and green was green, and black was black. But when olives decided to become a global product, food technology engineers changed their production beyond recognition. As a result, they began to be made quickly and cheaply.
Olives of green ripeness (Green-Ripe Olives). They should not be considered immature. Their color ranges from yellow-green to straw, and they are white inside. The olives themselves are dense and contain less oil. They last longer and can be processed using traditional and modern chemical methods.
Olives-Turning Colour. Olives that begin to change color, turning red-brown. Their flesh is still white, but the “berries” themselves are no longer so hard. They can be processed using both old and new methods, using alkali.
Naturally Black Ripe Olives. Naturally blackened olives on the tree. They are considered the most expensive and of the highest quality; it is better to collect them manually and before the cold weather. They are stored worse and spoil more easily. The flesh of the fruit is already dark. It is better to process them using traditional methods - without chemicals. You can make olives the Greek way - by drying them.
Chemical olives
Fresh olives are practically inedible; they contain a very bitter and, by the way, useful substance, oleoropein. To remove it, olives were traditionally soaked in salt water, often sea water, and fermented for several months. This natural de-bittering process took 3-6 months for black olives and 6 months to a year for green ones. Modern large food concerns cannot make a product with such a long production cycle - they need everything to be done quickly and stored for a long time. Food scientists have figured out how to compress this time to a few days. To quickly wash out the bitterness, they began to add alkali to the brine - caustic soda, or, as it is also called, caustic soda. As a result of such a chemical attack, the production cycle was compressed to several days.
Food technology geniuses have learned to turn green olives black. If oxygen is still passed through the brine with green olives, the olives will turn black and become similar to natural black olives, which are traditionally more expensive.
The absolutely overwhelming majority of olives sold here under the guise of black olives do just that. In general, almost all green olives on our store shelves are made using an accelerated chemical method using alkali. This is very unfortunate, because olives, white or green, made traditional way, are a product of fermentation - such as our sauerkraut. Naturally, they are incomparably better and healthier than leached ones. They have a more elegant taste, they are juicier, their flesh does not look like a dry sponge soaked in brine, like leached ones. And finally, they are much healthier - they retain more of the active substances for which olives are so famous and which have a beneficial effect on health.
When purchasing, how can you distinguish green olives, brought to black, from natural black olives, or, as we say, olives, and how to distinguish leached olives from those made in the traditional way - without chemicals?
If caustic soda is added to olives, it must be present on the label. Logical, but wrong. Here is the typical composition of such green olives - olives, water, salt, acidity regulator lactic acid, antioxidant citric acid. And no food additives E524 - this is the designation for caustic soda, or, as it is also called, caustic soda, or sodium hydroxide. Why is this substance not included in the composition, since it is used in production? The lye quickly penetrates the olives, killing the bitterness, but then it is washed off, and no mention of it remains on the label. This is officially allowed.
Unfortunately, the current labeling system does not help us distinguish such olives made using accelerated technology from traditional ones. This can be stated with confidence if the manufacturer specifically indicates the method of making olives on the label. But this happens infrequently, even if they are made in the old fashioned way. Therefore, they can be distinguished only by indirect signs.
Firstly, leached olives are usually 2-4 times cheaper. Of course, there are exceptions when they try to sell the leached olives at a high price. But there are no cheap traditional olives.
Secondly, olives that have undergone chemical treatment with alkali are more often released into iron cans(unfortunately, there are exceptions to this rule).
Thirdly, in addition to brine, olive oil is often added to traditional olives, lemon juice and some other natural ingredients that are indicated in the composition.
Fourthly, olives after lye become somewhat tougher and drier. Their surface is shiny and smooth, without the slightest defects. Traditional green olives are juicier, more elastic, and may have defects on their surface - dots, specks. There is no need to be afraid of them - olives are like this in reality, and they become outwardly ideal after treatment with alkali.

Black and artificial olives
Most artificially blackened olives are made in Spain and are even called Spanish-style olives. But be careful: other Mediterranean countries also use such production. True, olives are often made there using traditional methods. Fortunately, these blackened olives can always be distinguished from natural black olives made in the traditional way. This is despite the fact that Russian labeling requirements, traditionally consumer-unfriendly, do not force manufacturers to disclose information about how they are made. It’s just that they always contain a “password” that allows you to distinguish pseudo-olives from really black olives that have ripened to that color on the tree. And this password is ferrous gluconate, or E579. It is a color stabilizer that prevents oxidized olives from turning green again.
Here is the typical composition of such olives - olives, water, salt, iron gluconate. They can also add milk or citric acid, vinegar and some other acidulants that will be indicated in the composition. Mediterranean producers can call such olives in Russian olives, black olives, large selected olives. But, no matter how clever they are and how they describe the advantages of their product on the packaging, if iron gluconate is present in the composition, then these are blackened olives. This means that they were collected green, treated with alkali, “colored” with oxygen, and their color was stabilized with the help of this substance.
In addition, artificially blackened olives are easy to distinguish, even if they are sold by weight and the composition is not indicated anywhere. They are very black, often even shiny. This is an unnatural color. Naturally ripe black olives are duller and brownish. They are often unevenly colored - the side facing the sun is brighter and darker - it ripens faster, and the one hiding in the shadows is paler. These flaws in appearance indicate the naturalness of the olives. They are clearly visible in glass jars or when olives are sold by weight.
Olives made using traditional methods, without chemicals, can be not only black or green, but also pinkish, slightly purple or brownish. These are either olives of medium ripeness, or olives of special varieties that darken moderately. For example, Greek Kalamata olives are purple in color rather than black.
Greek style olives
There is another type of traditional olives made without chemicals and even without brine. These are olives in Greek, or, as they are more often called in our country, olives in Greek. They are not sold in brine, they are simply poured into jars or packaged in plastic bags. Often a little oil is added to them. Externally, they are very different from other olives - their fruits are somewhat wrinkled and dried out. Their taste is also different - they are a little more bitter, but many people like it.
The word “olives” is a purely Russian invention. Since ancient times, we have called the olive an olive tree, which is where olives came from. This name is very logical - the word “oil” itself, which has entered many languages, comes from the Greek name for olive (olea). That is, in Greek the name of olive also sounds something like an olive tree. In its Mediterranean homeland, all its fruits are called olives. If they are black, then they are Black olives, and if they are green, then they are Green olives. Following the same logic, we also had to divide our olives into green and black. But when we had olive fruits, they retained their native name “olives.” This word quickly caught on. And the popular consciousness quickly divided these synonyms according to the color of the fruit. Many olive suppliers accepted it, and on jars with black “berries” they began to write “olives” in Russian.
Paint instead of taste
In summer, salads and snacks with olives are very popular - they are both filling and healthy. But most of the olives sold on the Russian market are fake.
This conclusion was reached by experts from the Society for the Protection of Consumer Rights “Public Control”, who conducted an examination of this product.
As samples, experts chose five popular brands with the words “olives” on their labels. When assessing appearance experts paid attention to the nature of the surface, the uniformity of the size of the olives, the presence of mechanical damage and changes in the shape of the fruit after canning. There was only one requirement for fruit color - uniformity. Consistency was assessed based on tenderness, coarseness, and fibrousness. At the same time, the fruits should not be boiled. The olives were also tested for the absence or presence of foreign tastes and odors. To avoid bias, the tasting was carried out “blind” - the “examiners” did not know the names of the brands.
As a result of the study, it turned out that all tested products contain iron gluconate (or E579), that is, a color stabilizer, and the manufacturer does not hide this; information about the content of the additive is on the packaging. It is with its help that olives acquire their thick dark shade. However, such products have nothing to do with real olives. They are simply green olives dyed black.
By content useful substances Artificial olives cannot be compared with natural ones. The real ones contain a third more fatty acids, and their nutritional value is 2.5 times higher. However, blackened olives, thanks to ferrous gluconate, are rich in iron, which is necessary for the production of hemoglobin. A deficiency of this substance can cause anemia. However, it should not be abused. Otherwise, malfunctions of the liver, heart, and kidneys are possible. Recommended daily norm iron for adults - 10-20 mg per day. One jar of tested olives contains approximately 22.5 mg of iron. Therefore, it is dangerous to get too carried away with such olives. Experts advise eating natural olives or green olives. And blackened ones, in reasonable quantities, should be used only as a snack, an addition to salads and sandwiches.
In Germany, on the packaging of blackened olives they write “geschwärzt” - “dyed black.” In Russia, truthful information is not provided and only the inscription “olives” is placed on the jars.

What are the benefits of olives?
In Mediterranean countries, almost wherever olives are grown, one interesting food habit can be observed - some people swallow several olives right with the pits while eating. People believe that it is beneficial and even protects against cancer. Although the doctors there do not confirm the usefulness of this. Some argue that the seeds are digested and release beneficial substances. The olive pit is very strong, and, most likely, the digestive enzymes are too tough for it. On the other hand, the kernel of an olive may contain useful substances - the contents of almost any seed, be it nuts or seeds, are very rich in them. Therefore, maybe it’s better to chop olive pits like nuts? Fortunately, for most, the bones are harmless, but in people with adhesions, constipation and sluggish intestines, they can become the “growth point” around which a bezoar is formed - a foreign body in the stomach and intestines. Sometimes this leads to digestive problems, even intestinal obstruction. And pay attention to the shape of the pits; in some varieties of olives they have sharp ends and can injure the mucous membrane. By the way, the Mediterranean diet is very healthy, and therefore it protects against cancer and other diseases in itself.
Some nutritionists believe that the Mediterranean diet is not entirely suitable for residents of cold countries, including Russia. The best option for them - the Norwegian diet.
People have always associated the olive tree with something divine. The ancient Greeks believed that they owed the creation of the olive to the goddess Athena, so the olive branch represented wisdom and fertility for them. The Egyptians attributed the olive to the goddess Isis and were sure that this tree was a symbol of justice. Christians believe that a dove with an olive branch in its beak brought the news of a truce between God and people after the Flood. Perhaps this respect for olive trees is due to their longevity. Olive grows very slowly, and some trees are believed to be over a thousand years old. This is probably why many peoples have a belief that the olive never dies and can live forever.
The fruits of the “eternal” tree may not be at all similar to each other. Some varieties can be compared in size to a cherry, others are more like a plum. The color changes during the ripening process. Green olives acquire a pinkish-brown hue over time, and when they are finally ripe, they turn black.
But all varieties of olives and olives have one thing in common - they cannot be eaten in fresh. The fruits, freshly picked from the tree, are very hard, and if you still manage to bite small piece, indescribable bitterness awaits you. Therefore, to get gourmet snack, olives are soaked for a long time and then salted or pickled. At the same time, salted fruits turn out to be tougher than pickled ones.
The legendary Avicenna considered olives a cure for almost all diseases. The famous doctor was not so wrong, because these fruits are surprisingly beneficial for our body. Olives and olives contain a lot of B vitamins - the main helpers of our brain and nervous system, vitamin A - necessary for sharp vision, vitamin D - necessary for strong bones and healthy teeth, ascorbic acid - strengthens the immune system, vitamin E - protects against harmful effects environment, prevents cardiovascular diseases, premature aging and malignant tumors. But still, the main wealth of olives is oil. Its content in fruits can range from 50 to 80%. Moreover, the riper the olives, the more oil they contain. Olive oil - for real unique product. It contains a huge amount of unsaturated fatty acids. They are necessary to reduce the level of bad cholesterol in the blood, and therefore to protect our cardiovascular system and prevent atherosclerosis. The oil contained in olives improves digestion and stimulates appetite. And that's why olives are often served before dinner as an appetizer. And if you eat 10 olives daily, you can protect yourself from the development of gastritis and stomach ulcers.
Olives help neutralize any substances toxic to the body. Therefore, they are considered an ideal complement to many alcoholic cocktails. Olives not only perfectly complement the taste of the drink, but also protect against morning sickness after a friendly party.
Since ancient times, people have believed that olives increase male strength. Whether this is actually true is still unknown, but residents of Mediterranean countries, where olives are included in the daily menu, are truly famous for their hot temperament.
On the shelves you can find olives stuffed with anchovy, lemon, pepper, pickles and other delicacies. But it is not customary to stuff olives. It is believed that their taste is already quite rich and should not be “spoilt” with various additives. The only “manipulation” allowed with olives is removing the pit. However, gourmets are sure that this operation only spoils the quality and taste of olives.
When planning to put your favorite jar of olives in your bag, be sure to pay attention to their caliber. It is indicated by numbers written through a fraction, for example: 70/90, 140/160 or 300/220. These numbers indicate the number of fruits per kilogram of dry weight. Therefore, the larger the number indicating the caliber, the smaller the olives. So, the inscription 240/260 indicates that there are no less than 240 and no more than 260 olives per kilogram. Fruits sealed in a jar should be approximately the same shape and size - this indicates the quality of the product.
And of course, the jar should not be deformed, there should be no traces of rust or other damage on it.
Scientists have discovered why Mediterranean women are less likely to get breast cancer. The key to the solution was oleic acid - being the main component olive oil, it is included in most local dishes. Research carried out at Northwestern University in Chicago shows that this substance not only reduces the risk of a malignant tumor, but also increases the effectiveness of treatment if it does appear.
Scientists have also found that the risk of heart attack is reduced if most of the patient's calories come from olive oil rather than from other foods. The study involved 342 people, of whom 171 had already experienced one myocardial infarction.
And according to another study, olive oil can help your sore head no worse than analgin, since the substances found in it correspond in action to ibuprofen contained in painkillers.
Australian researchers found that the more olive oil people consumed, the fewer wrinkles they had. Found in olives and extra virgin olive oil, oleic acid penetrates the membranes of skin cells, filling them, making fine lines and wrinkles less noticeable. To include as many olives in your daily diet as possible, use olive oil for cooking, add olives to pasta sauce and salads—or eat them whole.

Olives are delicious and healthy berries. With their constant consumption in food, the risk of cardiovascular diseases and stomach ulcers is reduced. But are all olives equally healthy?

How are olives different from olives?

Oddly enough, they grow on the same tree - olive. Only we call them differently. Olives are the name of green berries, similar to the English word “oil”, which means oil. And the name of the dark berries - olives - is similar to the Russian word oil.

The color of ripe olives ranges from rich green to dark purple. If the olive in front of you is black and rich in color, then you know that it is spoiled. This color can be obtained using additional chemicals.

How are black olives obtained?

The green fruit is actually very bitter. Once upon a time, to get rid of the bitter taste, olives were soaked in a salty solution for two to three months. Then they were filtered, and they acquired the taste that is familiar to us. Over time, the market volumes grew, and there was a need to produce this product in large volumes.

Everyone wants to see beautiful, black olives on the table, and the manufacturer resorts to the following trick. Green berries placed in sodium hydroxide solution. When exposed to oxygen, a chemical reaction occurs and the olive turns black.

Then the berries settle and are washed from caustic sodium. They are filled with a brine of salt and spices, and iron gluconate is added, thanks to which the black color of the olive is stabilized. If you do not add it, the berries will return to a light green color.

It turns out that we are eating the appearance of olives. It contains no beneficial substances, and with constant use it only harms our health.

How to avoid counterfeiting

1. It is advisable to choose olives in glass jar. You can see what berries are inside. The brine should be clear. But olives should not have a uniform, rich black color.
2. Look carefully at the lid. If there is rust or a crumpled can, it means that these olives were stored in the wrong conditions.
3. When choosing olives, look at the size indicated on the bottom of the jar. These numbers indicate how many olives there are per kilogram. The average caliber ranges from 180/200 to 260/280. It is better to choose those olives on the jars of which the difference in caliber will be the smallest.
4. Read the composition. If it only indicates olives, salt, water and spices, this means that you have good and high-quality berries. But when lactic acid E 270 and iron gluconate stabilizer E 579 are added to the composition, you know that such olives are colored.
5. The pulp of high-quality berries does not differ from the outside color of the olive.

With these tips, you can choose delicious, healthy and natural olives.

Olives grow on a tree called the European olive. In the article we will understand what the difference is between olives and black olives, what their benefits and harms are for the body, we will tell you where they grow and how they grow.

The name “olives” is used exclusively in Russia; in other countries they are called “olives.”

Olive is one of the most popular and beloved trees in its homeland. According to legend, it symbolizes the magical connection between earth and sky, so it has been revered since ancient times. In Ancient Greece, winners of the Olympic Games were awarded olive wreaths. It was from Greece that olives began to spread throughout the world. Gradually, olive trees conquered America and Africa, and the fruits began to be exported to all continents.

Today, a beautiful tree with leaves as if made of silver represents wisdom and nobility. The olive tree also holds a special place in religion, being a symbol of rebirth. An olive branch was brought to Noah's ark by a dove, which announced the end of the flood and the opportunity to return to land.

Both the fruits of the olive tree and the oil from them are eaten. There are pickling and oil varieties of olives, the percentage of oil in which reaches 80%.

What is the difference between olives and black olives?

In Russia, the term “olives” is used to designate the green fruits of the olive tree; the black fruits of the same tree are called “olives.” Some gourmets believe that these are the fruits of different trees, others that their difference is due to different degrees of ripeness. Both olives and olives grow on the same tree - the European olive, and differ only in the degree of ripening.

Only green olives are suitable for preservation. Ripe black fruits are used for processing. Oil is made from them. The black or green color of canned fruits is determined by the technology used in production. The technological processing and production stages generally do not differ among different manufacturers, but there may be some subtleties between them.

Green fruits are manually collected from trees and placed in special baskets. To collect ripe fruits, small nets are placed under each tree. The berries are poured into them and then separated by size. This stage is called calibration. After this, to remove the specific bitter taste, the olives are soaked in large vats in a solution based on caustic soda.

The fruits that we buy black are placed in special containers into which oxygen is supplied and the oxidation process takes place. Olives oxidize for seven to ten days, after which they become black and soft, and acquire the familiar piquant taste.

In the technology for preserving green olives, there is no oxidation step. After processing, the olives are preserved in brine. Here producers can show their imagination by adding spices and other ingredients to the brine, creating a signature taste.

Video information

The product is stored in large plastic tanks, which are interconnected and placed underground. The capacity of one such barrel is about 10 tons. When the time comes for the next stages (pitting, packaging), the olives are pumped out of the barrels using special pumps.

Benefits and harm to the body

It is impossible to imagine the diet of Mediterranean people without olives and olive oil, which are considered the healthiest. According to the legends of the Mediterranean peoples, the olive tree does not die, so those who love its fruits are characterized by excellent health and energy.

1. Olives contain more than a hundred different substances. The properties of some of them have not even been studied yet.
2. Berries are a wonderful preventative against diseases of blood vessels, liver, stomach, and heart.
3. Even olive pits are eaten, which are perfectly digested during the digestion process.
4. A set of three types of phenolic substances brings particular benefits to the body: lignans, simple phenols, and secoiridoids.
5. Olives are a storehouse of useful substances, such as oleocanthal - an anti-inflammatory and analgesic agent.

Where do olives grow and how do they grow?

What is the olive tree so beloved by gourmets? The trunk of an olive tree can expand significantly in width, but its height rarely reaches more than 1 meter. If the tree is not properly cared for, it will very quickly turn into a bush and die due to lack of light at the base.

Olive is a perennial plant that can reproduce and renew itself. The roots of the tree go 80 cm deep. The olive tree can survive in dry conditions and can withstand up to 10° frost.

Today, the European olive grows throughout the Mediterranean. It is so popular that it has spread to the countries of North and South America, Asia Minor, India, Australia, Northeast Africa and East Asia.

Spain is recognized as the leader in the supply of olives, where up to 80% of all table olives are supplied by the Andalusia region. The share of its supplies on the world market reaches 50%, so most of the olives and olives presented on Russian shelves are brought from Spain. Olives do not grow in Russia, but finding them in stores is not difficult.

Popular varieties

In total there are more than 400 varieties of Greek olives. Typically, olive varieties are named after the location in which they are grown. Depending on the purpose of use, olives are divided into three groups:

• Canteens, eaten as a whole and intended for canning. Varieties Chalkidiki, Konservolia, Amfisa, Kalamon (Kalamata), Frumbolia.
• Oilseeds used in the production of oil. This is a well-known variety of Koroneiki and others.
• Combined or canned oilseeds. These include the Manaki variety.

Olives are unusual product, they are tasty and healthy. Few plants can compare with olives in terms of the amount of vitamins, microelements, and fiber. Once you love their taste, you will forever be a fan.

Olives and olives - what's the difference? Most people are accustomed to thinking of green fruits as olives, and black ones as olives. Some are sure that the berries grow on different trees, while others believe that the fruits have different degrees of ripeness. We suggest you understand the secrets of growth, taste qualities ah, the harm and benefits of fruits.

Olive is a tree that produces both olives and olives. Moreover, only in Russia the fruits are called olives. Throughout the world, their common name is olives.

The tree grows only up to a meter in height, but it can grow significantly in breadth. If you do not properly care for an olive tree, it very quickly turns into a bush and dies due to insufficient light at the base.

Olive is a very hardy plant that survives in dry conditions and tolerates frosts down to 10 degrees. A distinctive property of wood is its ability to renew itself and reproduce.

When harvested, green fruits are removed by hand and placed in special baskets. To collect ripe berries, which fall off on their own, they use small nets, hanging them under each tree.

The berries on the tree grow poisonous green, then their color changes to grass green, then purple and turns into bright black fruits, which are saturated with a lot of oil.

Olives and olives: difference in chemical composition

Tasty and nutritious fruits have a fibrous structure and are well absorbed by the body.

The composition of olives and olives includes:

• phosphorus;
• calcium;
• B vitamins;
• copper;
• oleic acid;
• magnesium;
• folic acid;
• selenium;
• vitamin E;
• potassium;
• vitamin K;
• zinc;
• choline;
• iron;
• sodium.

Difference between olives and black olives chemical composition is minimal and is explained by the fact that the berries have a different ripening process.

The calorie content of olives is 145 kcal per 100 grams, while that of olives is 168 kcal.

Green olives contain 1 g of protein, 0.6 g of carbohydrates, and 15.3 g of fat.

Black olives contain more oil, so they include 16 g of fat per 100 g, 1.4 g of protein, and 4.7 g of carbohydrates.

You don't have to worry about swallowing olive pits. They have the ability to be completely digested within the body.

Main taste differences

The difference between black olives and olives lies not only in the chemical composition, but also in taste.

Only processed fruits are available for sale, as fresh berry inedible due to strong bitterness. The fruits are salted, pickled and stuffed with various fillings. In our country, berries are found in canned form in stores, but in Greece you can enjoy the fruits of dry pickling.

There is a difference in taste, but due to the large supply of low-quality products, few people can tell the difference between these two berries. The main difference is the degree of maturity. Black fruits are ripe and contain more olive oil. This moment greatly affects the taste and divides berry lovers into two camps, those who love ripe fruits and green ones.

Olives are juicier and softer. Easily fall apart. They have a rich, specific oily taste. Olives are firmer, sharper and characterized by a pungent taste that leaves a tart taste in the mouth.

What is tastier than black olives or black olives?

People's tastes and preferences are different, so it is difficult to answer the question of what tastes better. Due to the fact that green fruits are more elastic, they can be stuffed, thereby giving the fruits new taste sensations. Thanks to preservation, the berries lose their natural bitterness and are valued for their variety of taste qualities when pickled.

Black fruits have earned recognition and love for their oiliness and softness.

Useful properties and contraindications

The berry is very beneficial for the body, regardless of color.

1. With constant use, the likelihood of developing cancer is reduced.
2. Berries have a positive effect on the cardiovascular system, help reduce bad cholesterol levels, and improve blood condition. They are good prevention of vascular and heart diseases.
3. They have a beneficial effect on the gastrointestinal tract and liver. Cleanse the body of waste and toxins. At regular use Eating black fruits significantly reduces the risk of gastric ulcers. Help improve intestinal microflora and metabolism. Helps in the fight against constipation.
4. If you want to protect your body from stone formation, consume olives regularly.
5. They strengthen bone tissue and joints, prevent diseases of the musculoskeletal system, and have healing effects for osteochondrosis, arthritis and gout.
6. Have a beneficial effect on muscle tissue.
7. Due to the high content of vitamin B, they have a beneficial effect on the skin and hair.
8. If your eyesight is impaired, it is recommended to regularly consume berries, regardless of color.
9. Helps slow down the aging process in the body.

But besides all of the above useful properties the fruits have a contraindication.

Ripe berries are painted in a dark color, which nature itself gave them. They differ from green ones in their higher oil content, amazing flavor and softness, and, as a rule, more expensive cost.

If you purchased berries that are uniform and very dark in color, almost black, then they have been processed. Green berries are oxidized by oxygen. The procedure takes about a week, sometimes a little more, after which the fruits acquire a beautiful glossy black color with tints. Real olives are never evenly colored; there are always transitions. Therefore, read the composition. Honest manufacturers always indicate information on the can.

When preparing salads and appetizers, you need to know the difference between olives and black olives, since for some people the composition, calorie content and some other indicators that can affect health or weight are important. You need to pay attention to the color of the fruit at the time of purchase.

In contact with

Is there a difference between the two names?

The main difference between olives and olives is their name, since the fruits grow on the olive tree. Color is also a distinctive feature. Green (olives) are inherently medium-ripe fruits, and such a shade may be due to the characteristics of the variety. Dark olives are fully ripe fruits that are harvested in autumn or winter. Also, the color may depend on the varietal characteristics of the trees on which they were formed.

97% of the harvest is used to produce olive oil and only the remaining 3% becomes the familiar canned product. When fresh, olives and olives are hard. The high cost of canned fruits is explained by the fact that they need to be soaked in a saline solution for at least 6 months in order to acquire pleasant aroma and become soft.

Olives are the fruits of a cultivated species of olive tree, Olive europaea.

The main answer to the question of what is the difference between black olives and black olives is their cooking time (green ones become suitable for consumption faster, dark ones require a long period of salting). Also among the differences between the fruits is a modern invention of producers - the use of fillings to give olives variety of flavors and enhancing aroma. Olives are sold without additives, since stuffing caused a significant deterioration in taste.

It is important to take into account one more point: in Russia in 99% of cases you can only buy olives. Dark olives are not real olives, but olives that have been artificially colored using the following processes:

• alkali;
• oxidation;
• stabilization.

Artificial ripeness is achieved by alkaline soaking, but in the case of olives, the fruits are additionally kept in water (after the required six months for all fruits). A compressor passes air through it, as a result of which the olives oxidize and acquire the dark color that real olives have. This process is repeated several times, since as a result the pulp should blacken to the bone. In order to preserve the color achieved as a result of soaking, a stabilizer is added to the olives - iron gluconate (the manufacturer must indicate it on the jar in the "composition" section).

Iron gluconate does not harm the body, as it is an additional source of iron, a component of hemoglobin. It is prescribed for the treatment of anemia. It is easy to visually distinguish painted olives from real olives - they always have a rich black color and shine.

The European olive or olive tree is an evergreen plant. Its height is small compared to other representatives of the Olive genus. The main direction of use of fruits: obtaining a healthy product -. Its homeland is the Mediterranean (Greece, Cyprus). There are no wild representatives.

Modern spread of the culture - trees are planted in countries such as:

• Iran;
• Mexico;
• Peru;
• Italy;
• Azerbaijan;
• India (northern territories);
• Pakistan.

You can also see olive plantations on the Black Sea coast: in Crimea, in Abkhazia, there are plantings in Sochi or Tuapse.

Olive tree with fruits

To the question of what is the difference between olives and black olives, you can safely answer: only color and degree of ripeness. Color indicators are not the basis for separation, as some varieties of olives may darken over time during the preservation process.

Biological features of the culture:

• the height of the tree in most cases reaches 4-5 meters, the tallest representatives of the species are 12 meters;
• the trunk is covered with gray bark;
• the branches are long, located at a slight angle;
• old trees have a lot of damage (in 90% of cases, hollows appear on the trunks).

Since the plant is dioecious, to obtain a harvest in the future it is necessary to plant a female and a male tree next to each other (or in the same hole). Leaf Features:

• simple;
• narrow;
• leathery.

The color of the plate is silver at the bottom, green at the top with a gray tint. Foliage renewal occurs once every 3 years.

Trees begin the flowering process in early spring- in April. The process can continue until July 15-20, since the climatic zones where the crop grows are different. The flowers are fragrant and small in size. Their color is white, they form inflorescences containing an average of 30 flowers. It is important to note that a lack of nutrients or moisture before flowering begins will result in reduced yields. That is why it is recommended to fertilize and water 1.5 months before flowering (early March). If these actions are not carried out, then cross-pollination will help save productivity indicators.

– drupes that have an oval or elongated shape. Size 7-40 mm (length) m 10-20 mm (width). The nose of the fruit can be either pointed or blunt. The perianth is well expressed and contains oil.

The color of the pulp of ripened fruits varies. This indicator depends on the variety and can be:

• black;
• deep purple;
• green;
• yellow-green.

On the outside, 90% of the fruits have a coating resembling a waxy layer. The pit found in olives is hard and has a grooved surface. The ripening process of European Olive lasts about 5 months after flowering. Feature: yield increases significantly after the tree reaches the age of 20 years. If the climatic conditions are favorable for it, then during the year you can harvest 2 full-fledged harvests.

What is the difference between black and green fruits?

In order to understand the difference between olives and black olives, you need to look at the composition of the fruit - it will be identical. That is why the main indicator is the external color of the fruit, as well as the time when it was collected. Typically, manufacturers do not indicate what olives are and how they differ from olives, but in order not to make a mistake, you should understand the features.

Olives, like black olives, are the fruit of the olive tree. The former have a green or yellowish tint to the pulp and skin. They contain little oil. The seed is different for different varieties, so the amount of pulp in the fruit also changes. Olives begin to be harvested as soon as they reach the required size (depending on the variety). Olives from the tree (without going through the canning process) taste bitter. The juiciest fruits are those that have retained the pit after factory processing, but their taste is slightly different from those from which the pit is removed. This is due to the fact that in the case of olives, a common culinary trick is to add certain ingredients to them (lemon, anchovy, fish).

Olives ripen on tree branches longer, but acquire a familiar dark shade during the canning process. It takes them more than 6 months to do this. This effect affects the taste of the fruit. Olives are not stuffed; they may contain a pit. Adding ingredients negatively affects the taste and quality of the product. The fruit contains more oil than olives.

Which is healthier?

Based on the fact that the fruits of the olive tree can be of different colors, the answer to the question of which is healthier than an olive or an olive is: the same. There is only a slight difference - olives have a little less oil (vegetable fat).

In general, the composition of the fruits is identical. They contain vitamin complexes (B, C, E), pectin and a set of microelements beneficial for the body.

When choosing which is better - olives or black olives, you need to remember that a rich dark color is achieved through a long process of ripening (or artificial “ripening”), but the basic set of nutrients is the same, so in most cases the choice is determined by the aesthetic side.

What tastes better?

It is unequivocal to say that olives cannot be tastier than olives, since these are individual indicators - a penchant for salty, spicy, love for oily foods.

Green fruits have a mild and spicy taste, while olives have a more pronounced taste with a slight hint of bitterness.

The purchase depends on the purpose of use - it is better to put olives in salads with vegetables, since they will not overwhelm the taste of the other ingredients, and olives in pizza, since they will add piquancy to the filling.

Which color is better to choose?

When choosing what color olives to buy, you need to remember that natural product cannot have rich colors. Olives should not be bright yellow or deep green, just like olives should not be jet black. If the choice is determined culinary recipes, then here you need to look at the overall color scheme of the dish, and then see which shade will be the most harmonious.

Useful video

This video will help you understand in more detail how olives differ from olives:

Conclusion

1. The answer to the question why olives are black and why olives are green will be the time of their ripening, the period of their presence on the branches of olive trees. You also need to remember about “artificial ripening” and carefully read the composition of the product.
2. Each of these fruits is a source of vitamins and antioxidants and has a positive effect on the functioning of all systems and organs.
3. Canned fruits have a salty taste and a special aroma, as they undergo a long cooking process.
4. When purchasing olives and olives, what is the difference between them - you need to know only in order to enjoy the desired taste, since there are no other fundamental differences between them.