They are very bitter because of their high content of the glycoside oleuropein. That is why there is no sense in buying freshly picked fresh olives, since they become edible only after special processing in an alkaline solution. Only then does the bitterness disappear. If we are cooking at home, it is impossible to carry out such processing there.
Very often the green fruits are called olives, and the black ones are called black olives. In reality, though, both black and green olives are the same fruit, just at different stages of ripening. Olives are often called by their oil name because of their high fat content. More mature fruits contain more oil. The olives that
olive oil
is made from are harvested from the trees fully ripe. Cooks try not to make standalone dishes from fully ripe olives, since they contain up to 75 percent fat. However, green olives are a very healthy product in every respect. In cooking, green olives are used as a dish in their own right and are added to
salads
and
soups
. The flesh of olives contains proteins, pectins, ash substances, sugar, carotene and vitamins B and C. They have a good effect on the digestive system and the liver.
Olives come in several varieties. The variety of olives is determined by where they are grown and by their size. There are olives the size of plums. But usually the fruits that reach our stores are no bigger than cherries. Some jars indicate the size of the fruit. The label "Olives black" means there are black olives inside the jar, and if it says "Olives qreen", then green ones.
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