Why We Love Olives by Toby Amidor in Why We Love, September 28, 2012
My friends and family can attest that olives are one of my all-time favorite foods. I heart olives in my morning omelet, chopped into my Israeli-Style Salad and when sipping on a cold brew. There’s no wrong time to munch on this salty, briny fruit.
Olives date back to biblical times where the olive branch was a symbol of peace. These gems were thought to have originated in the Mediterranean, tropical and central Asia and several parts of Africa. Olive trees were first seen in California in the late 1700s.
Olives grow on trees, have one pit in the center, and contain oil in their flesh. In order to extract their oil the olives must be pressed. The difference between a green and black olive is their degree of ripeness: black olives are the most ripe. Fresh olives picked right off the tree are inedible and must be prepared with brine, salt or cured in olive oil before being consumed.
Some of the most popular varieties include Manzanillo, Mission, Rubra, Sevillano and Gordal. Mission is most commonly used for cold-pressed olive oil from California and Gordal is a very popular table olive from Spain.
Today, over 90% of the world’s olive oil production comes from Spain, Italy, Tunisia, Turkey, Greece, Syria, Morocco and Portugal.