Olive tree, dates back to ancient times in writing both in the Bible and the classics. In these writings, olive oil is cited as a symbol of both the beauty and purity, and the tree represents peace and joy. In ancient times, oil was also burnt in a sacred lantern that measured during the Olympic Games, and the victor was crowned with its leaves.
Olive has been cultivated since the prehistoric in Asia Minor. Today the olives are manufactured commercially in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California. Mediterranean area produced 93% of olive production There are now some 800 million olive trees planted. California is the only state where commercial olives grow over 90% of the olive production used to make olive oil.
The olive tree is considered evergreen trees. These trees can stay alive for more than 2,000 years, they grow 20-40. High feet and start bearing fruit between 4 and 8 years. Flowers, small white flowers, and a wonderful scent.
One missionary planted olive trees for the first time in California in the 1769 mission in San Diego. The olives grown in California are called the olive missions of all kinds of olives, this olive is particularly good for its oil.
Olives do not eat, green, or ripen, and must be treated with lye and/or cured in salt water or dry salts before ingested. They have about 20% oil. Olives are required to be processed to remove distant inner-side, before they eat, so they are usually treated with lye and then pickling.
It is not treated with a They have a strong taste because they are only packaged in dry salts, or pickling in brine for 6 to 12 months (where they get the process of lactic-fermentation), and finally packed in fresh saline water.
The Spanish green olives are picked before they are cooked, treated with lye, and then laid in saline water and are allowed to fermentation.
The California olive has been observed to set the pigment, treated with lye and then stuffing immediately in brine and sterilization. They do not get the fermentation and sterilization process ' cooks ', they this lack of fermentation and ' cooking ' when they are disinfected, produce an interesting olive.
Black Olive 10 medium size contains 50 calories and fat 4 grams