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

Nutrition facts about pickled green olives

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).

Olives are of major agricultural importance in the Mediterranean region as the source of olive oil. It’s one of the core ingredients in Mediterranean cuisine.
The word “oil” in multiple languages ultimately derives from the name of this tree and its fruit.
Fossil evidence indicates that the olive tree had its origins about 20 to 40 million years ago in the Oligocene region corresponding to Italy and the eastern Mediterranean Basin.
The olives origin can be traced to the Levant based on written tablets, olive pits, and wood fragments found in ancient tombs. At least one cookbook writers notes that the most ancient evidence of olive cultivation is found in Lebanon, Syria, Palestine and Crete.
Extra virgin olive oil contains the anti-inflammatories oleocanthal and oleuropein, which may be the main reason for its health benefits. A recent study showed that a Mediterranean diet, supplemented by additional extra virgin olive oil or nuts, helped reduce the risk of major cardiovascular events in high risk people.
98% of the world’s olives are grown in countries participating in the International Olive Council, which strictly regulates olive oil production. However, the United States is not a member of the IOC and the U.S. Department of Agriculture doesn’t legally recognize its classifications.
The University of California estimates that 69% of extra virgin olive oils in the United States are fake.
Olive trees can live between 300 and 600 years. Some trees have even lived more than 1,000 years and still produce olives.
Olive trees are evergreen plants. They can reach 26 to 49 inches in height. The crown is well branched and rounded in shape. The biggest type of olive tree is called “donkey olive”, and the smallest type is called “bullet.”
The color of the olive fruit depends on its maturity. Unripe olives are green. Ripe olives are dark purple to black in color.
Olives can’t be eaten directly from the tree. Harvested olives need to be processed with brine before they can become tasty.
Out of all harvested olives, 90% will be turned into oil, and only 10% will be used as table olives.
People around the world consume 2.25 million liters of olive oil each year. Olive oil is much healthier and has a more delicate flavor compared to regular vegetable oils.
The United Nations and four states in the United States have olive branches on their flags.