Video: ❶ How To Choose Olives
Olives are one of the healthiest foods around. They are dominated by vitamins such as E, A and C. The pulp is 75% vegetable oils. The active substances contained in olives have a beneficial effect on cell membranes and mucous membranes, as well as on the functioning of the stomach, pancreas and liver. They strengthen the cardiovascular system and cleanse the body of toxins and toxins. Therefore, when choosing olives, you must not be mistaken in order to present a truly worthy and healthy treat to the table. Location: Location:
First of all, it is worth knowing that green olives and black olives are one and the same, and they grow on the same tree - an oleaginous tree, which is called an olive. Therefore, it is generally accepted that green fruits are olives, and dark ones are olives. Both types of this tree are valued around the world for their taste and healthy oil.
Olives are supplied to Russia in tin and glass cans mainly from Spain, Italy and Greece, but more often you can find Spanish olives of the brands Oro Negro, Perla oliva, Acenorca, Iberika and Sol Negro on store shelves. The most expensive and elite type is considered to be Greek olives marinated with various additives.
The olives are conventionally divided into three types: pitted, pitted and stuffed. But when choosing one or another, you must first pay attention to the content of olive oil, it should be at least 50%. And also, in appearance, the fruits should be free of external defects and have a dense consistency, even if they are pitted. If with seeds, then the pulp should be much larger than the seeds. Of course, such features can be seen in glass containers, but if the olives are in a tin can, then the packaging must indicate the expiration date and the size of the fruit. Caliber - indicates the size of the olives. It consists of two numbers separated by a forward slash. This is the minimum and maximum number of fruits per kilogram of olives' dry weight. The lower the number, the larger the fruit. Standard from 80 to 320. The composition should not contain E-579 and E-270 additives. The shelf life should be no more than 3 years for glass jars and 2 years for tin cans.
Raw olives are generally not popular because they taste bitter. And if they get on the counter, then in late November - early December. Such fruits are as ripe as possible, and they can be served without preservation. These olives can be stored for a maximum of six months.
The most important thing when choosing olives is the size and shelf life. The less they are stored, the more useful they are. Also, don't forget about the price. Traditionally prepared olives are expensive, since only 30% of the total harvest in the world can be preserved, they are selected by hand and cook for an extremely long time. Well, the best olives are made according to the "trumpets" recipe, but this is an expensive delicacy, but very healthy and tasty.