Worth knowing about olives
Olives are one of the oldest foodstuffs in the world and cannot be imagined from Mediterranean cuisine. As they grow on trees, which can grow very old, they are classified as fruit. Olives are not vegetables. Whether in the salad, Greek or Turkish, on pizza as tapas or as a snack with bread and dips to wine and beer. Of course also to fish and meat cooked or to BBQ - olives are always present in our kitchen.
The color of the olive varies from green to red, violet to dark/ black. The harvesting time determines the natural color. While green olives are harvested early, the dark ones are fully mature.
There are a lot of different olive varieties in the Mediterranean area. These have all a special, according to the country, climate, harvest and care, quite more or less intense taste. Long or round in shape, several centimeters tall, green olive are more solid in the pulp than darker, later harvested.
If you like black olives, you have to look closely at the shopping. Not all offered black olives are harvested late and have their color naturally won. If you find these additives on the label, E585 (iron-II-lactate) or E579 (iron-II-gluconate) then the green olives have been colored with. You could also find “colored” on the label. These are also „treated" fruits. This makes them, of course, more cost-effective in the production as a later harvest with additional effort and care of trees and fruits.
Olive paste is as well known in Greece as it is in Italy, France or Spain. Often flavored with a variety of ingredients directly on bread, Dakos, Bruschetta; Pizza or with noodles is the paste a healthy pleasure.