Olives 101- kitchen insights and benefits

Did you know that olives trees have the potential to live for up to two thousand years and are evergreen plants?

• There is an olive tree on the Greek island of Crete that is said to be quite ancient. In spite of its advanced age—some 4,000 years—this olive tree is still fruitful. It is estimated that nowadays, roughly 800 million olive trees have been planted in various parts of the world.
• Olive trees are essentially invincible because their root systems are so robust that it is physically impossible to “kill” them. Olive trees can exist without water and are drought-tolerant. Even if the trunk is killed off by anything like a disease, fire, or cold, the roots may grow back.
• The colour does not indicate the kind of tree or olive, but rather whether or not the fruit is mature. Green indicates unripeness, whereas various shades of purple and even black indicate maturity. The olive branch is a sign of peace, triumph, and purity in times of conflict, struggle, or stress, and is often used as a religious emblem. Wreaths constructed from the branches are still worn by brides, and depictions of a dove holding one are still common in wedding photography.
• Olive trees are most successful in warmer areas that have hot, dry summers and mild, pleasant winters. If the temperature drops below -10 degrees Fahrenheit and the tree is not protected from the elements, the tree will suffer and could be harmed. The plant grows best in full sun and on well-drained soil. The olive tree thrives in a Mediterranean climate because its roots are so lengthy that they can find moisture even in the driest of seasons.
• The olive tree formerly had a spiritual place in many cultures. It has been a symbol of many different things to many different people throughout many different time periods and cultural contexts. Olive branches were employed in ancient ceremonies to appease the gods, but they were also awarded to the victorious in games and wars.

Olives nutrition and health benefits facts

1. Olives are a good source of several nutrients, including B vitamins, calcium, iron, and copper in modest quantities, as well as traces of vitamin E and copper. are heavy in fat, but the majority of that fat is the heart-healthy monounsaturated kind. Olive oil is thought to be advantageous for heart health because it contains this kind of fat, which may help decrease levels of LDL (also known as “bad”) cholesterol and the risk of developing heart disease.
2. The amount of phytonutrients that olives contain, especially those with anti-oxidant and anti-inflammatory qualities, such as oleupurin, is largely responsible for the olives’ positive effects on one’s health. Flavonoids, phenols, terpenes, and anthocyanidins are some of the potent antioxidants that are found in plants.
3. Consumption of the monounsaturated fat found in olives and olive oil, in particular oleic acid, is related with a decreased death risk from any cause, as well as a lower mortality rate from cardiovascular disease, cardiovascular events, and stroke.
4. Olives, which are often pickled to enhance their flavour before being consumed, share some of the probiotic properties that are associated with other fermented foods. Therefore, consuming olives may assist maintain the health of the “good” bacteria found in the body.
5. Olives are a good source of vitamin E. Having a sufficient amount of vitamin E is associated with improved mental function. Additionally, because of its function in defending cells against the damaging effects of oxidative stress, it helps to keep the brain, which is particularly vulnerable to cell damage, healthy. Olive oil-rich diets have also been linked to lower instances of Alzheimer’s disease. 
6. The consumption of foods rich in monounsaturated fats and antioxidants, both of which are prevalent in olives, has been shown in research to have the potential to assist in the management and prevention of type 2 diabetes.
7. Olive pollen and the proteins that are contained in the fruit and the oil of the olive may both induce allergic responses in certain people. These reactions include respiratory symptoms, skin signs like hives, and food allergy symptoms. On the other hand, sensitivity to olive oil is very uncommon, and this holds true even for those who are sensitive to olive pollen or olive fruit.
8. Olives have a tendency to have a high salt content due to the manner in which they are processed. It is possible that you will need to exercise care while eating olives since a high salt consumption might be dangerous if you have certain medical issues.
9. The processing and canning of certain olives, notably black olives from California, causes the production of a chemical known as acrylamide, which is known to cause cancer. Researchers are looking at other techniques of processing olives that would not result in the formation of acrylamide.

100g of olives has 115 calories (481kj), 0.8g protein, 10.7 g fat, and 6.3g carbs, including 3.2g fibre.

How to store olives and how to buy them

• When it comes to the length of time that olives may be stored, there is not much of a difference between the many cultivars and kinds of olives, such as Kalamata and Manzanilla. Use the date printed on the label as your guide if the box has not been opened. That date takes into account the fact that the shelf life of the vast majority of olive varieties is anywhere between one and two years. Olives are likely to remain edible for many weeks, or even months, after the date printed on the label has passed.
• On the label of the olives that I often purchase, it recommends that I consume all of them within one week. When purchasing fruits from other brands, you will most likely be instructed to eat them within seven to ten days at the most. If the box does not include any liquid (that is, the olives are not covered in brine, vinegar, or oil), they will typically maintain their quality for between 3 and 5 days after being opened.
• It is very crucial to keep olives stored in dark containers, such as bottles and jars. This is due to the fact that they allow light to pass through them; as a consequence, extended exposure may result in a change in taste. Unless the instructions on the label indicate otherwise, you should always store an opened box of olives in the refrigerator with the lid securely closed.
• If the olives come in a liquid, you should consume them with the liquid since it helps maintain the fruit is freshness. Also, check to see that the olives are constantly submerged in the brine. In the event that this does not occur, the fruits that are located above the surface level may rot. In the event that you have already disposed of the brine, you are able to quickly and simply produce your own brine using just salt and water.
• Olives have a shelf life, and before you consume olives that are too old, there are a few things you need to be sure of.
  1. If the top of an unopened jar or bottle has a popped top rather than a flat top, this is a clear indication that something went wrong. Before consuming the olives, it is important to do a thorough inspection of them; otherwise, you should toss them out.
  2. Examine the food for any outward signs of deterioration, such as mould. You may consume the olives without any problems even if there are some white floaties on the top of the brine. Just remove them before eating the olives. However, if you do decide to dispose of the olives after seeing them, I will not fault you for it.
  3. Second, give it a thorough sniff to determine whether or not the brine has a clean fragrance to it.
  4. It is time to give those tiny fellas a taste if the fragrance and the way they look are both satisfactory. Throw them away just in case there is anything wrong with the taste. If you do not mind the way they taste, you should not have any problems eating them.

Cooking techniques, secrets, and tips from the kitchen

1. Although there is no definitive history of where pasta puttanesca was first created, all accounts agree that Naples was the city where the dish was first created. The recipe also calls for tomatoes, red chilli flakes, and fresh basil to create a sauce that is mouth wateringly salty and bursting with robust flavour, and it covers pasta to the point of perfection. The sauce is traditionally served with linguini or vermicelli, but it also goes great with spaghetti. If you do not have spaghetti on hand, you can use short pasta instead, and it will still go well with the sauce. This pasta dish is served not with cheese but rather with a crisp green salad and some crusty bread to sop up the juices from the tomatoes, as is customary in the Italian culinary heritage.
2. A traditional cuisine from Morocco, this dish consists of chicken cooked with preserved lemons and olives. Numerous Moroccans have a soft spot in their hearts for this spicy, lemony, and salty dish! Saffron is a delightful and aromatic ingredient that is not required but is highly recommended. Alternatively, you may prepare this meal by cooking it in a traditional tagine or by slow-roasting it in the oven. If you live outside of Morocco, you can easily and affordably manufacture your own preserved lemons, hunt for them in Middle Eastern and halal stores, or purchase preserved lemons online.
3. Olive all’ascolana, also known as meat-stuffed olives that have been breaded and fried, is a traditional dish that originated about the year 1800 in the town of Ascoli Piceno, which is located in the Marche region of central Italy. It is said that the chefs of aristocratic houses came up with the idea in order to find a use for the excess meat that was left over after lavish feasts. Each olive is painstakingly cut away from its pit in the shape of a spiral, and then it is reformed around the stuffing. The stuffing is a combination of several different types of meat (typically veal or beef, pork, and chicken), which is sautéed with a soffritto, simmered in white wine, ground, and mixed with grated Parmigiano Reggiano cheese and a touch of nutmeg.
4. The traditional recipe for Moroccan olive tapenade asks for cured black olives, but for the sake of variety, you may try preparing it using green olives instead. Both variations are able to be prepared and made available beside one another, which is how they were served to me the very first time I tried any one of them. You are free to vary the quantity of harissa that you use to produce the tapenade to your desired level of spiciness. In a similar vein, the amount of garlic used may also be altered according to taste. In sandwiches prepared with grilled meats or fried sardines, you will discover that the Moroccan tapenade works well as a condiment, and you should not hesitate to use it.
5. This somewhat sweet bread loaded with ham, olives, and raisins and served during Christmas time in Venezuela is extremely popular throughout the holiday season. In a manner similar to that used for the preparation of cinnamon rolls, the bread dough is wrapped up around the ingredients to form a log. After it has been cooked, the loaf of bread may be cut into aesthetically pleasing spirals. When accompanied by a cup of soup and some greens, pan de Jamón may make for a satisfying supper. For the classic filling, you may use either green or black olives, or perhaps both, along with thinly sliced deli ham and raisins. Cheese cut into slices might also be a tasty addition to the dish.
6. The mix of the Nicoise salad’s components is what gives it its signature elegance. It is straightforward, but as is the case with the most of straightforward things, the quality of the components is of the utmost importance. The aromas of the Dijon dressing, chopped olives, and delicately grilled tuna paired with the flavours of potatoes, eggs, and green beans make this the ideal supper salad, particularly for the warm summer months. Additionally, it works very well as brunch.
7. When it is hot outside, the greatest meals are often the ones that are the easiest to prepare, and this truism is especially true at mealtime. Salads are the perfect cuisine for warm weather, but on their own, they are not robust or satisfying enough to constitute a substantial dinner. However, completing this meal by grilling some chicken and toasting some pita bread is a quick way to make it seem more substantial. These quick and easy summer dinners are ideal for incorporating tastes from the Mediterranean, such as oregano, olives, feta cheese, and a dressing made with olive oil and lemon juice.
8. It only makes sense to combine spinach, feta cheese, and Kalamata olives. They have a scrumptious flavour when wrapped up in this healthful, hearty, and healthy breakfast wrap! Combining tangy, salty, and cheesy flavours with freshly scrambled eggs creates a dish that is really mouth watering. Spinach not only lends a touch of green to the dish, but its high iron content also gives it a significant nutritional boost.

History of olives from the beginning until today

• Olive trees were probably first planted along the current border between Syria and Turkey, but their cultivation soon expanded across the Mediterranean, where they eventually became a popular food and a cornerstone of Italian cuisine. Both archaeological and scientific data suggest that these delectable tiny orbs have been farmed for thousands of years.
• Olives, along with cherries, apricots, and peaches, are classified as drupes. The exterior meat is deliciously greasy, and within is a pit or stone. This exterior meat is great for pressing into olive oil, which has been used for everything from cooking and cosmetics to medicine and even lighting for the last 6,000-8,000 years. Because of this adaptability, olive oil and, by extension, olives, became staples in the Mediterranean diet and culture.
• Later on, the Romans figured out how to eat olives without becoming sick of them, and they even found a way to make the bitter fruit more palatable by fermenting it in salty brine. Naturally, this opened the way for olives to be planted and enjoyed all over the globe and allowed for a wider variety of methods to appreciate their rich flavours.
• The olive oil trade flourished throughout the Ottoman Empire, and marine transportation improved, making it easier to sail from the Aegean Sea to Western Europe. During the Ottoman occupation, the oil trade helped local economies, and the soap industry grew, leading to active factories.
• Spaniards brought the olive to what is now Peru, Chile, and Argentina, where it has since prospered in cultivation. The first seedlings were imported to Peru from Spain in 1560 by Antonio de Rivera. The climate in the lowlands of South America’s dry Pacific coast was strikingly similar to that of the Mediterranean, and it was not long before olive tree cultivation took off there.
• The tree was supposedly introduced to California by Spanish missionaries in the 18th century. In 1769 or later, around 1795, it was first planted at the Mission San Diego de Alcalá, from whence it takes its name. While other missions also had orchards planted on their grounds, only two olive trees were found in an 1838 survey of California.
• In 1908, the first Japanese olive trees were planted on Shodo Area, earning the island the title of “cradle of Japanese olive cultivation.”
• A bulk of the world’s 865 million olive trees are located in Mediterranean nations. The International Olive Council reports that historically only 25% of olive-planted land and 10% of oil output came from marginal regions.