Olives, green, pickled

Olives, green, pickled

The olive tree seems to have been native in the Mediterranean region and Western Asia and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan Civilization. The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.

After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.

Olive tree is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word 'oil' in many languages ultimately derives from the name of the tree and its fruit.

There are thousands of cultivars of the olive. In Italy alone at least three hundred cultivars have been enumerated, but only a few are grown to a large extent. None of these can be accurately identified with ancient descriptions, though it is not unlikely that some of the narrow-leaved cultivars most esteemed may be descendants of the Licinian olive. The Iberian olives are usually cured and eaten, often after being pitted, stuffed (with pickled pimento, anchovies, or other fillings) and packed in brine in jars or tins. Some also pickle olives at home.

Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable. Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide in order to accelerate the process.

Pickled green olives Nutrition Facts: Calories, Carbs, and Health Benefits

The composition of pickled green olives is 75.28% water, 3.84% carbohydrates, 1.03% protein, 3.3% dietary fiber, and 15.32% fat. If you consume one pickled green olives it will provide you with 0.104 grams of carbohydrates. That translates to 0.08 percent of the 130 grams of carbohydrates people should include in their daily diet. That same in an amount measuring 100 grams (3.5 Oz), pickled green olives provide 609 kilojoules (145 kilocalories) of energy and are not rich in vitamins. Besides it they contain a large amount of Sodium attaining 103.73% of the Daily Value in a 100 g (3.5 Oz).