FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home > FOOD TRIVIA & FACTS

OAT FLOUR to OYSTER >  Olives & Olive Trees

 

FOOD TRIVIA and FOOD FACTS

OAT FLOUR to OYSTER       Oat Flour       Oats       Ocean Spray       Odors       Offal       Ohio Food Trivia       Oils       Oklahoma       Okra       Oldest Candy Co.       Olives & Olive Trees       Olive Oil       Olympics       Omega 3 Fatty Acids       Onions Facts & Trivia       Onions & Bacteria       Onions, N.Y. Bold       Onion Soup       Oranges       Orange Juice       Organic Food       Oregano       Oregon       Oreo Cookies       Osso Bucco       Ostrich       Ostrich Eggs       Over Fishing       Oxtail Soup       Oysters       Oyster Mushrooms

 

 

 

FOOD VIDEO SECTION
Recipe Videos, Food Safety,
Food Science, Food Festivals, Vintage Commercials, etc.

See also: Olive Oil; Olive Quotes

OLIVES and OLIVE TREES

The oldest olive tree in the world is on the island of Crete. The tree is over 5,000 years old and is still producing fruit.

Olives are not edible, green or ripe, and must be treated with lye and/or cured in brine or dry salt before being edible. They contain about 20% oil.

Olives must be processed to remove the bitter glucoside oleuropein, before they are edible, so they are usually first treated with lye and then pickled.
     Greek olives are not treated with lye. They are strong tasting because they are just packed in dry salt, or pickled in brine for 6 to 12 months (where they undergo a process of lactic fermentation), and finally packed in fresh brine.
     Spanish green olives are picked before they are ripe, treated with lye, then placed in a brine and allowed to ferment.
     California olives are treated to set the pigment, treated with lye and then packed immediately in brine and sterilized. They do not undergo the fermentation process, and the sterilization 'cooks' them. This lack of fermentation, and the 'cooking' when they are sterilized produces a bland, uninteresting olive.
 

Olives have been a staple in the Mediterranean for at least 5,000 years.

Olive trees may live to be 1500 years old, the average life span is about 500 years.

Over 90% of world olive production is used to make oil, and almost 98% of the acreage is in the Mediterranean region.

California is the only state where olives are grown commercially.

There are 500 million olive trees in Europe, and 50 million in California. California produces less than 5% of the world crop, but it produces more than 70% of the ripe olives consumed in the U.S.

Ten medium size black olives have 50 calories and 4 grams of fat.

 

 

Home       About Us & Contact Us       Food History Articles       Food Timeline       Catalogs       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide