The only difference between green olives and black olives is ripeness
Olive Types (Colour and Size)
The only difference between green olives and black olives is ripeness. Unripe olives are green, whereas fully ripe olives are black.
Olives are cured or pickled before consumption, using various methods including oil-cured, water-cured, brine-cured, dry-cured, and lye-cured.
Green olives must be soaked in a lye solution before brining, whereas ripe black olives can proceed straight to brining. The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become. Green olives are usually pitted, and often stuffed with various fillings, including pimientos, almonds, anchovies, jalapenos, onions or capers.
Black olives are graded into sizes labeled as small (3.2 to 3.3 grams each), medium, large, extra large, jumbo, colossal, and supercolossal (14.2 to 16.2 grams). Black olives contain more oil than green.
Unopened olives can be stored at room temperature up to 2 years. Opened olives should be refrigerated in their own liquid in a non-metal container and will last up to several weeks after opening.
Olive Varieties
Here are some of the more popular olive varieties:
manzanilla Manzanilla
Spanish green olive, available unpitted and stuffed, lightly lye-cured then packed in salt and lactic acid brine
If you have been using Spanish olives for sometime, you will know about its many benefits. Benefits of Spanish olives are several – this is one of the many reasons why these olives are used in many Spanish foods. If you do not know much about Spanish olive benefits, here is some information which you will love to know. Olives are usually popular for being party snacks and if you use them in different snacks, you are sure to benefit in more than one way.
There are several types of Spanish olives available and each olive has its own benefits. If you choose black olives for your recipes, you will benefit from their huge quantity of iron. Manzanilla olives are popular for their high vitamin E. Hojiblanca olives are known to be very beneficial because they are very high in fiber.
Spanish Olives have several other benefits – some of which are mentioned below:
These olives are said to be very high antioxidants. Thus, if you include them in your recipes, you are bound to stay healthy.
These contain monounsaturated fats which means that are free from unhealthy fats which can cause your blood cholesterol levels to boost up. You can easily replace butter and cook all your foods in olive oil.
Those who are trying to lose weight, need to have foods which are cooked in olive oil.
These are very low in calories and hence you will be able to reduce your daily intake of calories. Suppose you have a cup of green olives – you will just be having 100 calories.
Spanish Olives can offer you relief from many kinds of diseases and health problems. They are known to reduce problems of heart, can help you in case of colon cancer and will also help women from getting relief from high intensity hot flashes which are common during menopause.
Those who suffer from arthritis and asthma are also recommended to have olives, since they have a protective effect on cells. Olive can be had in the form of oil on a regular basis in different foods which not only enhances the taste of the food but also makes the food tastier and healthier.
Spanish Olives are also known to enhance your skin texture and can help you to look beautiful. Regular use of olives is known to help you get rid of acne and skin rashes along with other types of skin infections. Olive oil is known to improve complexion and offers protection from sun burns.
There are some ‘romantic benefits’ of olives also. These are said to be aphrodisiac. It has been seen that olives have the power to make men more virile and if women have black olives, it helps to increase their sex drive.
picholine
French green olive, salt-brine cured, with subtle, lightly salty flavor, sometimes packed with citric acid as a preservative in the U.S.
kalamata
Greek black olive, harvested fully ripe, deep purple, almond-shaped, brine-cured, rich and fruity flavor
health benefite of kalamata
Good Fats
One reason olives have fallen under the radar is their high fat content. But these fats are the monounsaturated variety, which are good for the cardiovascular system and for controlling blood sugar. The fat oleic acid lowers bad cholesterol and raises good cholesterol levels, while alpha-linolenic acid also reduces the risk of cancer, hypertension, auto-immune diseases, gallstones and blood clots.
Nutrients
A popular part of the Mediterranean diet, Kalamata olives contain vitamin E, polyphenols and flavonoids, which protect the body against free radicals, reduce inflammation, build the immune system and improve heart health. Their vitamin A content helps fight cancer and maintain healthy eyesight. Minerals include calcium, copper, iron and magnesium, which are good for strong bones and clear skin. High fiber aids digestion. Five Kalamata olives equal about 25 calories. High salt content, however, gives cause to be wary of eating more than moderate amounts.
Best Buys
For a healthy variety of olives, look for those usually sold in the cheese section or olive bars at better grocery stores, suggests Jonny Bowden, Ph.D., C.N.S., who includes olives in his book, "The 150 Healthiest Foods on Earth."
Good Eating
While Kalamata olives taste delicious on their own, in salads or as a chopped-up topping for pizza, you can also mash them with garlic, capers, anchovies, olive oil, lemon juice, pepper and parsley or basil to make a tapenade. Spread tapenade on crackers, bruschetta or even a chicken or fish entree. And, of course, you can always drop one or two Kalamatas into a classic martini.
The Kalamata olive not only looks beautiful, it’s also very healthy. They’re mainly used in olive oil which is commonly known as a very healthy oil.
Some people shy away from olives due to their high fat content but they’re actually very good for you. Just like avocadoes the contain monounsaturated fat, touted as heart healthy. There is so much goodness contained in one little olive. The alpha-linolenic acid in olives helps to reduce the risk of cancers, hypertension and auto immune diseases. It also works as a blood thinner and has been known to help prevent gallstones.
Olives are also teeming with antioxidants which fight free radicals in the body, helping to reduce the risk of disease.
But that’s not all. These lovely little fruits are also a good source of vitamins E and A, calcium, copper, iron and magnesium—all beneficial to bones, metabolism and skin. A source of dietary fiber, they’re very good for digestion as well.
Olives are very rich in monounsaturated fats which are exceptionally healthy for the heart. The only other fruit that is rich in monounsaturated fats in its raw form is avocado. These fats, especially the oleic acid are very beneficial in lowering the levels of bad cholesterol and raising the levels of good cholesterol in the blood. Olives also contain alpha-linolenic acid which is very important in promoting a healthy heart, reducing the risk of cancers, reducing hypertension, reducing the risk of auto immune diseases, improving depression and preventing the formation of clots in the circulatory system. This substance can also act as a blood thinner and can be of great help in preventing gallstones.
Olives are a remarkable source of vitamin E and vitamin A which gives them very potent antioxidant properties which fight the free radicals and reduce the damage they cause. Olives are very efficient in reducing the risk of heart diseases and numerous inflammatory conditions and relieving asthma and arthritis. Polyphenols and flavonoids relieve inflammations and reduce the hypertension risk. Olives are also rich in calcium, copper, iron and magnesium which is very beneficial for the mineralization and strengthening of the bones and normal metabolic functioning in the human body. Olives are a good source of dietary fiber as well.
niçoise
French black olive, harvested fully ripe, small in size, rich, nutty, mellow flavor, high pit-to-meat ratio, often packed with herbs and stems intact
liguria
Italian black olive, salt-brine cured, with a vibrant flavor, sometimes packed with stems
ponentine
Italian black olive, salt-brine cured then packed in vinegar, mild in flavor
gaeta
Italian black olive, dry-salt cured, then rubbed with oil, wrinkled in appearance, mild flavor, often packed with rosemary and other herbs
lugano
Italian black olive, usually very salty, sometimes packed with olive leaves, popular at tastings
sevillano
Californian, salt-brine cured and preserved with lactic acid, very crisp
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