Olives- Its types and Olive Spread Recipe

Fully ripe olives are black, whereas unripe olives are green. Black olives have more oil than green olives, and the only difference between the two types of olives is maturity. Various techniques, including oil, water, lye, dry, and brine, are utilized to cure or pickle olives. Green olives are generally pitted and often stuffed with various ingredients, including almonds, anchovies, capers, onions, pimientos, and jalapenos.

The sizes of black olives are classified as tiny (approximately 3 grammes apiece), medium, giant, extra large, jumbo, and gigantic (up to 14 grammes). Ripe black olives may go directly into the brine, as opposed to green olives, which must first soak in a lye solution. The olive's flavour becomes less bitter and more delicate as it is allowed to ferment in its own brine for longer.

The shelf life of unopened olives is two years. Olives that have been opened should be stored in the refrigerator in their liquid in a plastic container and must be OK to consume for a few weeks. Continue reading this to learn about the types and a delicious olive spread recipe.

Varieties of olives

Following are a few of the more well-known olive varieties:

● Greek black olives known as kalamata are collected when completely mature, have a deep purple colour, are shaped like almonds, are brine-cured, and have a rich, fruity flavour.

● O picholine is a mildly salted, salt-cured French green olive.

● O Gaeta is a wrinkled, mild-flavoured, dry-salted, Italian black olive that is sometimes stuffed with rosemary and other herbs.

● Spanish green olives known as "o manzanilla" are mildly lye-cured and packaged with salt and brine.

● French black olives known as "o niçoise" are completely ripe when harvested, have a nutty, mellow flavour, a bigger pit, and are frequently stuffed with herbs.

● O lugano: An Italian black olive that is frequently quite salty and occasionally filled with olive leaves.

● O liguria: a flavorful, salt-cured, black olive from Italy.

Benefits of Olive Leaf Extract for Health

The olive leaf is a key component of the Mediterranean diet that researchers are looking at for its ability to reduce chronic illnesses. According to research, those who eat this way have reduced disease and cancer-related fatalities rates. The potent and health-improving properties of the olive leaf have a role in the favourable outcome.

The nutrients found in olive tree leaves are concentrated in the olive leaf extract. Antioxidants from this rich source help boost your immune system. Antioxidants can lower your chance of developing many diseases by preventing the cell damage that leads to disease. Still, research suggests that olive leaf extract's action may also have a variety of additional health advantages.

Health Advantages

In olive leaf extract, polyphenols make up the majority of the antioxidants. Plant nutrients help prevent cancer, osteoporosis, and cognitive loss.

These characteristics indicate evidence-based health advantages like:

Enhancement of Cardiovascular Health

According to research, olive leaf extract helps reduce the artery-clogging buildup of LDL (bad) cholesterol. Your risk of heart disease is decreased thanks to its capability to improve blood flow and lower blood pressure.

A mouse study suggests that olive leaf extract can assist people with arrhythmia to get their heartbeat back to normal, albeit more human volunteers would be needed for clear results.

Diabetes Risk Is Reduced

Olive leaves include antioxidants that help decrease blood sugar levels and stabilize them so they stay within safe ranges. According to research, this impact aids in treating diabetics and may shield them from contracting the illness.

Olive Spread Recipe

A rich olive spread called olive tapenade is very well-liked throughout the Mediterranean. Making it at home is quite simple.

Preparation Time- 10 minutes

Ingredients: 20 pitted Kalamata olives, finely chopped; 1 tablespoon capers, washed, drained, and chopped; 1 teaspoon fresh lemon juice; 2 teaspoons olive oil; and 1/2 teaspoon anchovy paste, optional.

Steps to Make It

1. Collect all the ingredients.

2. Place the olives, lemon juice, lemon zest, olive oil, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.

3. Process till all the ingredients are finely chopped but not completely pureed.

4. Serve it on baguette slices or with fresh crudités.

And it is ready! Enjoy this delicious recipe with your loved ones.