Raw olives are bitter and inedible due to oleuropein. The curing process removes this chemical and adds flavor. Olives can be processed at any stage of development and are fermented during the brining process. Olive oil uses perfectly ripe olives. Olives are heart-healthy and have antioxidant properties.
Raw olives are olives picked from the tree but not yet ripened. Olives are typically grown in areas with Mediterranean-like climates, including Greece, Italy, California, Jordan, Israel, South Africa, and others, and are native to the eastern Mediterranean region. Any variety of olives grown around the world can be raw.
The curing process makes the olives edible; raw olives are incredibly bitter and unfit for consumption due to a naturally occurring chemical called oleuropein. The brining process removes the chemical while preserving the olives and adding flavor. The fruit is typically harvested in late fall or winter and then processed for storage.
People have been storing olives for thousands of years; there are references to olives in many ancient texts, including the Bible and Homer’s Odyssey. The brewing process used can be done in the factory or at home in small batches. Olives can be processed at almost any stage of their development, from green to fully ripe. The best ones are selected for their firmness before processing and then washed.
Raw olives are cut and then added to a solution that helps remove bitter compounds from the fruit. This solution varies from method to method but may include lye, salt, or vinegar. The olives are soaked and aged for a period ranging from two weeks to three months. Other storage methods include curing with salt and curing with water; all methods lead to fermentation.
The brining process ferments the fruit and leaches the bitter oleuropein and other chemicals called phenols. It also causes the production of lactic acid, which helps the fermentation process because it is a natural preservative. After the olives have been salted, they can be seasoned with garlic, marinades, vinegar or oils. They can also be filled with pimento, cheese, or anchovies, among other ingredients.
Olive oil uses raw olives, but more care is taken in determining the right time to pick the fruit. Those used for olive oil must be harvested when the olives are perfectly ripe to create an oil that is neither too bitter nor rancid. The olives are selected and then crushed to produce virgin oil. For lower quality oils, they are pressed a second time.
A number of countries consume olives as a staple food, but their widespread popularity has led to the fruit being one of the most cultivated foods in the world. Cured olives and olive oil contain numerous heart-healthy compounds, including monounsaturated fats. Studies have shown that olives also have antioxidant properties.
Protect your devices with Threat Protection by NordVPN
