Many people know that olives and olives are the fruits of the same tree, the olive. It’s interesting that only we call them olives. Since ancient times, we have called the olive an olive tree, which is where olives come from. In their homeland these are black olives and green olives.

We are sure that green olives are unripe fruits, and olives are already fully ripened olives that have turned black. But it is not so. The black color of the vast majority of olives in Russia is unnatural. As a rule, these are the same green, unripe olives that have undergone special treatment with chemicals. Which ones?

“Fresh olives are inedible due to the very bitter and at the same time beneficial substance oleoropein,” says Alexander Miller, nutritionist, candidate of medical sciences. - To remove it, olives were traditionally soaked in salt water. This natural de-bittering process took 3-6 months for mature olives and 6 months to a year for green ones. Food scientists have figured out how to compress this time to a few days. To quickly wash out the bitterness, they began to add alkali (caustic soda) to the brine. And if at this time oxygen is also passed through the brine, the olives will turn black and become as if ripe. So, most of the olives sold in our country under the guise of olives do just that. In general, the vast majority of our olives are made using an accelerated chemical method. This is unfortunate, because traditional olives are better and contain more nutrients.

Knowledge is power

It is difficult to find out how the olives sold here are made. Olive producers and their suppliers to Russia are in no hurry to tell us their secrets. It seems that they prefer to remain silent about production technology, so as not to damage the reputation of the product in Russia - we are their largest importers in the world. But there are rules that will help you make the right choice.

Rule 1. Olives made using accelerated technology are usually cheaper and are often produced in iron cans (unfortunately, there are exceptions to this rule).

Rule 2. Artificial black olives can be distinguished from mature ones without opening the jar. They always contain iron gluconate (additive E 579) - this is a chemical for fixing the black color; without it, the olives will turn pale. These olives are very black and often even shiny. This is an unnatural color.

Rule 3. Naturally ripe olives are duller, brownish and unevenly colored: the side facing the sun is brighter and darker - it ripens faster, and the one hiding in the shadows is paler.

Rule 4. Traditional olives are not only black and green, but also pinkish, slightly purple or brownish. These are medium ripe olives.

Rule 5. Another type of traditional olives without chemicals is Greek olives. They are dried out and somewhat wrinkled. They are not sold in brine (like all those listed above), they are simply poured into jars, often with a small addition of oil. They have a slightly more bitter taste.

In the Mediterranean countries, almost everywhere where olives are grown, I have repeatedly observed one interesting food habit - some people swallow several olives right with the pits while eating, says Anatoly Gendin, specialist in national food crops. - People believe that it is useful and even protects against cancer. Although the doctors there do not confirm the usefulness of this.

“I could not find scientific evidence of the usefulness of such a habit,” says Konstantin Spakhov, gastroenterologist, candidate of medical sciences. - Some argue that the seeds are digested and release beneficial substances. I tried to crack an olive pit and found that it was very strong, and most likely the digestive enzymes could not handle it. On the other hand, the kernel of an olive may contain useful substances - the contents of almost any seed, be it nuts or seeds, are very rich in them. Therefore, maybe it’s better to chop olive pits like nuts? Fortunately, for most, the bones are harmless, but in people with adhesions, constipation and sluggish intestines, they can become the “growth point” around which a bezoar is formed - a foreign body in the stomach and intestines. Sometimes this leads to digestive problems, even intestinal obstruction. And pay attention to the shape of the pits; in some varieties of olives they have sharp ends and can injure the mucous membrane. By the way, the Mediterranean diet is very healthy, and therefore it protects against cancer and other diseases in itself.

What are the benefits of olives?

Olives and olive oil form the basis of the Mediterranean diet, recognized as the healthiest in the world. Olives contain over 100 substances, not all of which have yet been studied.

A unique set of three types of phenolic substances:

• simple phenols (hydroxytyrosol, tyrosol);
• secoiridoids (oleoropein, aglycones);
• lignans.

Squalene- protects against the development of skin cancer.

Monounsaturated fats, vitamin E- lower bad cholesterol and increase good cholesterol, protect blood vessels from atherosclerosis.

Oleocanthal- anti-inflammatory and analgesic effect.

Oleic acid- prevents the development of breast cancer.

Many people think: “What to take - black olives or black olives?” Some like the first, others like the second. However, not everyone knows which is which. There are many opinions among people about how different these fruits are from each other.

Some believe that these are fruits that are exactly the same in taste and composition, others think that these are berries from the same tree, differing in the degree of ripening.

Olives and olives - what's the difference?

Undoubtedly, there is no significant difference between these fruits. Both products grow on the same tree – the olive. Their main difference is the degree of maturity. If you observe the ripening process, you will notice that green and black fruits grow simultaneously on the same tree.

Olives are green in color and black olives are black. Olives are often popularly called unripe olives. In principle, such a name cannot be considered erroneous.

How are the fruits different, besides color?

It is worth remembering that in addition to color, both products have a lot of other, albeit minor, differences. These fruits are distinguished by taste, elasticity, composition and processing method.

Differences between olives and black olives:

1. Taste. Olives are much juicier and richer than olives.
2. Elasticity. Olives are much harder than black olives because they contain much less oil.
3. Compound. Both products are saturated with useful substances almost equally, but their chemical composition differs slightly. This fact can be explained by the fact that these products have different ripening processes.
4. Processing method. Green fruits take longer to process than black ones.

It is important to mention why the fruits of the same tree are called differently. The name “olives” is quite logical, since the tree that bears these fruits is olive. But olives are named so for two reasons. Firstly, the olive plant belongs to the Pancake family. Secondly, quite popular olive oil is made from black fruits.

Which is tastier and healthier?

As mentioned above, there are taste differences between these two fruits. There is an opinion among people that olives are much nicer and tastier.

Flavor benefits of olives:

1. They are much softer and juicier.
2. They are easier to chew and literally melt in your mouth.
3. They leave behind a specific oily aftertaste.

Olives, on the other hand, have a caustic and sharp texture, and due to their elasticity, they are much more difficult to chew. Green fruits also create a tart taste in the mouth. Despite the above facts, there are quite a lot of olive supporters who happily eat this unripe fruit.

If we talk about the benefits of these two products, we can say that both fruits are necessary for the human body and saturate it with many minerals and vitamins. Their main difference is that ripe berries contain more oil and, accordingly, have more calories.

Both products are rich in organic acids, fiber, protein, calcium, iron, magnesium and potassium. It is the rich component composition that unites both olives and olives into a group of useful food products for the human body. Eating both black and green fruits will bring many benefits to the body if it is moderate and regular.

Harm of olives and black olives

In addition to their advantages, both olives and black olives have a number of disadvantages. First of all, these fruits can cause harm to the body if they are consumed excessively or if a product of poor quality and artificial processing is chosen.

These products can cause harm to the body in the following ways:

Of course, the above negative facts are not frightening. If there are no contraindications to the use of the product, and its quality meets acceptable standards, then neither olives nor black olives will cause any harm to the human body.

How to choose correctly

Both green and black berries from the olive tree must meet certain requirements. But choosing a product of appropriate quality in this case is not so easy.

Many producers hide the way they process olives and olives, thereby maintaining their reputation. However, experienced buyers have shared several tricks to help distinguish a fake from a truly worthwhile product.

When choosing olives and black olives, you must adhere to the following nuances:

• olives placed in tins are usually not of good quality and have a fairly low cost;
• artificially colored olives necessarily contain iron gluconate (E 579);
• chemically processed olives have a rich black color and shine;
• you can try the ripe fruits in bulk, but you need to take into account that they should not have a bitter-sour taste, but a sweetish one;
• the brine in which natural olives are located cannot be dark;
• natural olives do not have a glossy shine, but rather are quite faded;
• When choosing seedless fruits, it is important to pay attention to their appearance; they should not be bruised or have a broken appearance;
• It is not recommended to buy stuffed olives, since to increase shelf life, the manufacturer adds stabilizers and flavor enhancers to their composition;
• Do not be afraid of fruits that have a purple tint; most likely, they were prepared using fermentation technology, which cannot be called a disadvantage.

Unfortunately, this product of poor quality is very common. Therefore, if you come across a product from a reputable manufacturer, then you should not take risks and try other options.

To summarize, we can say that olives and olives are the fruits of the same tree and, undoubtedly, have more similarities than differences. Moderate consumption of both the first and second is very beneficial for the human body.

Before purchasing this product, you should exclude the presence of contraindications for consumption and take into account the nuances of identifying quality.

The gifts of the olive tree have won the hearts of both desperate gourmets and food lovers. They are incredibly healthy and have a huge amount of vitamins. Many people ask the question: “Why are olives black and olives green?” There is no conventional division by color abroad, but is applied only in Russia. What is the difference between olives and black olives? It’s not there – it’s the same thing.

How are olives different from black olives?

Olives and olives, what's the difference? The berries differ only in color. This is a misconception based on the following facts:

1. All fruits have the same color - green.
2. The black pigment is obtained by chemically treating green olives; olives are dyed olives.
3. Consumer taste preferences vary. Some note that green berries have a richer taste, they are soft and juicy, while others consider black berries to be hard.

What are olives and olives

Oil has been extracted from olive berries for a long time. Olives and olives, what is the difference with which these fruits are classified into the usual groups of vegetables, fruits or berries? Culinary experts call these food products vegetables, botanists call them fruits, and if you go deeper, it is more correct to consider fruits as berries, because. they have a bone. All disputes are insignificant compared to the unprecedented success of “greenbacks” and “blackies” among consumers.

The green berries of the olive tree acquire their dark pigment through exposure to oxides. Hotels exclusively from the trees of Halkidiki undergo such metamorphoses. Raw berries tend to taste bitter, as a result of which various manipulations are carried out with them using alkali and iron gluconate. Black berries are exposed to chemical influence longer. Such negative interference in nature damages their beautiful properties.

What is healthier than olives or black olives?

What is the beneficial difference between the fruits? Olive germs have a rich vitamin composition. The fruits of the olive tree are rich in fats, so it is better for people suffering from gastrointestinal diseases, high blood pressure, cholecystitis, and diabetics to limit their consumption of this product. Dark berries have lower calorie content than light ones. Green or black, soft or hard – everyone has the right to choose for themselves.

Biochemical components of the fruits of an evergreen tree:

• Calcium is great for coping with osteoporosis.
• Iron is essential for anemia.
• B vitamins and magnesium are excellent relaxants.
• Vitamin E smoothes wrinkles.
• Iodine is the key to a healthy thyroid gland.
• Sodium is a participant in many metabolic processes in the body.
• Antioxidants – rid the body of toxins.
• Phytosterols are responsible for the reproductive system.

Video: difference between olives and black olives

Tired of standing in the store for hours looking for quality olive fruit? This video will teach you how to choose the best specimens. You will no longer nervously read the ingredients of a product. A quick glance is enough to assess the quality of the product. A couple of simple tips will help you become a professional in this field. You will learn to distinguish fresh gifts from the Maslenitsa tree from stale ones. You will be aware of the dangers hidden in a jar of berries. Find out how lactic acid and iron gluconate act on olive fruits.

The word “olives” is a purely Russian invention, which was used to describe the most common olives, but black in color. The difference between olives and black olives, in our understanding, is only in color and degree of ripening. Although the second is not always true.

So, in order.

Olives and Olives: What's the Difference?

The olive tree (Olea europea) grows beautifully in the Mediterranean - the European olive, the fruits of which we have so loved to feast on in recent decades. Oil is also extracted from olives, and this is probably why the term “olive” arose, as a derivative of the concept of an “olive” tree.

There is an assumption that black olives are the fruits of the same tree, but collected at different stages of ripening. That is, green unripe fruits are olives, but black, ready-to-eat fruits are olives. This approach is fundamentally wrong.

What is the difference between olives and black olives?

Olives do not differ from olives in color, ripeness, or even the method of preparation.

Rest assured, olives and olives are the same thing. In most cases, both black and green olives are still green, unripe fruits of the same olive tree. Unfortunately, the black color of this tasty treat is overwhelmingly artificial. How is this possible? Thanks to the wonders of modern food chemistry. Let's figure it out.

The actual fruit of the olive tree has a rather bitter taste, and in the past, olives underwent a tedious soaking process to get rid of this bitterness. The bitterness was removed using salted sea water, in which the olives were marinated for several months. For ripe berries, 2-3 months were enough, and for green fruits, the work took from six months to 12 months. Such a labor-intensive process was eventually replaced by inventions in food chemistry.

Which black olives are really real?

Scientists have noticed that everything will be much faster and easier if you add edible alkali to the brine in which olives are pickled.

In chemistry, this is called “caustic soda” or “caustic soda.”

This invention was to the liking of olive producers, as the process of turning an inedible fresh olive into a gastronomic dish became faster and more accessible. But the “inventors” didn’t stop there. They tried passing oxygen through the marinade with green olives and noticed that the olives darkened as a result and acquired a uniform, rich black color. It looks, of course, much more aesthetically pleasing than olives that have turned black unevenly, but on a tree and under the real sun.

Hence the first difference between artificially “ripe” and naturally ripe olives. The fruit, which has a perfectly black color, is colored thanks to chemical additives, and in particular iron gluconate. This color stabilizer or "E 579" prevents olives from returning to their natural color - the iron gluconate in olives keeps colored olives black forever.

Self-ripened olives are not black, they can be brown, reddish, sometimes with a purple tint. Berries that have darkened in the sun will not be evenly colored and may have natural flaws: spots and dots. But, precisely, the absence of all this indicates the presence of chemical components in the brine.

But it's not all that scary. Stabilizer "E 579" is not prohibited, so olives containing it are not dangerous and edible. You just shouldn’t overuse artificially colored products; let’s approach the choice of olives consciously. Unfortunately, manufacturers do not provide all the detailed information on the labels, so we arm ourselves with our own knowledge.

What are the benefits of olives and black olives?

We must not forget that olives are not only a tasty product, but also healthy.

Since the time of the Olympian gods, the olive has been considered a symbol of peace, life and health. And the choice of the gods fell on the olive not by chance. You still need to look for such an amount of vitamins and microelements. The fruits of the olive tree contain vitamins B, D, C, K and E, folic acid, thiamine, pantothenic acid, pyridoxine, riboflavin and choline.

What are the benefits of olives for the human body? Yes, this is a real storehouse of health, activity and vigor. These small fruits can prevent diseases of the heart and blood vessels, liver, stomach and pancreas. They improve the functioning of the intestines, thyroid gland and nervous system.

Do you know what else olives are good for?

Everything about this gift from nature is beautiful. Even the olive pit is edible; it is completely absorbed by the gastrointestinal tract. For representatives of the stronger sex, 10-12 olives in their daily diet will add masculine strength, vigor and self-confidence.

What are the benefits of olives for women?

And for the fairer sex, olive berries are generally irreplaceable. After the results of recent scientific research, doctors around the world agreed that olives are excellent in preventing cancer of the female mammary glands.

Daily consumption of high-quality olives helps residents of Mediterranean countries avoid breast cancer, let's follow this wonderful and tasty recipe.

About the calorie content of olives

Well, in order to sleep peacefully and not worry about your own figure, let’s look at the number of calories in these extraordinary berries.

The calorie content of olives or their nutritional value is on average 115 - 145 kcal per 100 grams. At the same time, olives are considered a dietary food, however, in this case, ordinary canned olives with food processing are not suitable, because all dietary and beneficial properties of artificially processed olives are significantly reduced.

Olives on a diet are useful because they saturate the body well, reduce appetite and improve digestion. That is, if you are on a diet and counting calories, you shouldn’t give up olives, you just need to not eat them in excess - up to 15 olives per day are recommended.

Mediterranean appetizer recipe

Bruschetta with salmon and olive pate

You will need:

• Baguette or bread - 6-8 pieces;
• olive oil – 1 tbsp,
• garlic – 1 clove,
• lightly salted salmon – 100g,
• green olive pate – 100g,
• greens - optional and to taste.

Cooking method:

1. Lightly dry each piece of baguette, or take ready-made bread.
2. Drizzle them with oil and rub with garlic.
3. Place a teaspoon of pate on each piece of bread and spread gently.
4. Cut the salmon into thin pieces and place on the pate.
5. Garnish the finished bruschetta with fresh basil or parsley.

Bon appetit!

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