Black or green olives
What would a Greek salad be without olives? The tart fruits of the olive tree are an integral part of Mediterranean cuisine and have been used for thousands of years. The color has nothing to do with the variety. All olives are initially green on the tree and change color with increasing ripeness from reddish-brown to dark purple-black.
The immature picked green olives have a firm flesh and taste milder, while the black olives have a particularly bitter note. The dark fruits are rich in valuable unsaturated fatty acids, but are also high in calories. Black olives contain an impressive 351 kilocalories, green olives only 131 kilocalories per 100 grams. Other positive ingredients are vitamin E, folic acid, calcium, magnesium, iron and phytochemicals.
Whether ripe or immature, black or green - olives taste very bitter directly from the tree. They are usually soaked in brine for months to make the raw fruits edible. Then they come in vinegar, oil or in a herbal stock, filled with almonds or refined with various ingredients such as garlic and chilli. Olives are versatile in the kitchen. For example, they taste pure as a snack with a glass of wine, on a pizza or in pesto. In the south of France, the spicy cream "tapenade" is prepared from black olives, capers, anchovies, garlic, olive oil and basil. It is a delicious accompaniment to bread, pasta and grilled meats.
The olive (Olea europea) belongs to the family of olive trees and is common throughout the Mediterranean. It takes 7 to 20 years for an olive tree to bear fruit. In the supermarket, consumers will find a large selection of green and black olives from a jar or a can.
Loose goods from the delicatessen or from the Turkish vegetable shop often taste more aromatic. Some manufacturers avoid the long ripening process and dye unripe, green olives with approved color stabilizers iron gluconate (E 579) and iron lactate (E 585). Blackening is legally permitted, but must be visible in the list of ingredients. Consumers can also recognize real black olives by their dark core. Heike Kreutz, respectively