Today, the largest producer of olives Mediterranean - Italy, Greece, Spain, Portugal, France, Tunis

Home Quiet Town Gallery Nature Art Insights ... Rembrandt peoples of Hesychasts History Teacher food cans Nicola George Alexander Jewelry Jewelry Stefan Jewelry Jewelry Vasil Stoyanov Victoria Goldsmith Pentcho Vakavchiev "St. Nicholas" History in pictures road network food cans Bread Bread Bread Houses house - Zlatarica Bakery inspirations for All Women Lifestyle Manners Sport Contacts
In the legends of the ancient Greeks the olive tree is mentioned as a sacred gift from God. It is said that the tree that grows at the very top of the Acropolis hill, is derived from the roots of the divine gift. Olive tree donated by Athens, which gives light, food and medicine. In Hellas olive was a symbol of peace and security. Greeks wore an olive branch when led peace talks on major holidays and during the Olympics.
Legends of the Jews relate that King David himself liked to rest in the shade of an olive tree and played the harp. They believe that this is what olive tree stands today near Jerusalem, age is over 2000 years, with evergreen crown, fresh as a young tree.
Today, the largest producer of olives Mediterranean - Italy, Greece, Spain, Portugal, France, Tunisia, Morocco, Turkey. Hence 95% of the global total. In recent centuries olives are distributed and the other continents - North and South America, Asia (Japan), Australia and New Zealand. Culinary however, argue that their taste can not be compared to that of the Mediterranean and this is due to the specific food cans climate of these lands.
In our silver tree can grows in places protected from the wind in the Plovdiv food cans region, Ivaylovgrad, Petrich, southern Rhodope Mountains and the Black Sea. Passes at -15 degrees Celsius. Begins to bear after a 3-4th year and born in the year. The majority of the fruits used for the production of olive oil (about 20% by weight is normally food cans an oil). Species that are suitable for food are salted and marinated, filled food cans with almonds, with capers, hazelnuts, onions with peppers, anchovies, salmon. They are prepared and exquisite dishes. Used for gourmet bites and furniture for various types of pizza. Olive fruit is very caloric and rich in iron, potassium, vitamins and anti-oxidants. Positive impact on the digestive and cardiovascular system, reduces the risk of atherosclerosis, stops harmful effects of carcinogens.
Olives to eat differ in degree surface mold, a type of brine in which they are matured in hardness filling spices. Eat Green and black olives. The difference in color is due to different types and varying degrees of surface mold. Greens are harvested in October and November still unripe. food cans They have a very pronounced taste and crispier than black. Remains on the tree green olives ripen and turn black, harvested in December. Light and dark brown grow in Italy, Sardinia, Morocco and Cyprus. They are poluzreli.
Spanish olives - the most famous food cans among them is the variety called Quenn. They are black, shiny, and is usually sold whole. Spaniards love to fill varieties of olives Manzanillas, small and fleshy, with capers, almonds and anchovies. food cans
Italian olives - among them the best known are the small black shiny variety of Gaeta, which grows in Liguria. Wrinkled black olives come from Lazio. Olives from Sardinia poluuzreli and are brown or tan in color. Apulia food cans region of Sicily come large green olives, which are filled.
French olives food cans - known and widespread variety French Picholine olives fruits are medium in size, light green in color, slightly crispy, delicate and slightly salty taste because usually sold canned and pickled. "Picholine" is also ideal for decoration olive sandwiches and salads. The production of olive oil its fruits are harvested shortly after began to darken. The taste of the oil is fruity and bitter hint. Just that sort of make cocktails where as inevitable food cans ingredient and complete food cans decoration, present olive.
Greek olives - usually black and small. Add to a salad of tomatoes, cucumbers and onions. Greek olives most famous and preferred Kalamatas. They grow in southern Greece, in the eponymous district. Identified by a purple color and the specific form of almond. When cooked with stones, giving the dish a specific taste.
In our olives are sold per kilogram and in the can. Usually, the majority of consumers are buying kilogram. If you do not know the olive variety, ask a try because they are very different in taste. They differ in the degree of salinity food cans and acidity, and filling, if you have one. Some species are sold even in the marinade and spices that enhances but sometimes change the flavor. So - try.
At home you can store them in a well-sealed container in the refrigerator