Dishes with olives - 128 cooking recipes

They are very bitter due to the high content of the glycoside ocuropein. Therefore, there is no point in buying freshly picked olives, since they become edible only after special processing in an alkaline solution. Then the bitterness disappears. If we cook at home, then it is impossible to carry out such processing at home. Very often, green fruits are called olives, and black fruits are called olives. However, in fact, both black and green olives are olives, only at different stages of ripening. Olives are often called olives due to their high fat content. More mature fruits contain more oil. The olives from which olive oil is made are harvested from the trees when they are completely ripe. Try not to cook independent dishes from olives that are fully ripe, since they contain up to 75 percent fat. However, green olives are a very healthy product in all respects. In cooking, green olives are used as an independent dish and added to salads and soups. The pulp of olives contains proteins, pectins, ash substances, sugar, carotene, vitamins B and C. They have a good effect on the functioning of the digestive system and liver. Olives come in several varieties. The variety of olives is determined by where they are grown and their size. There are olives as big as plums. But usually the fruits that arrive in our stores are no larger than cherries. Some jars indicate the size of the fruit. The inscription “Olives black” means that there are black olives inside the jar, and if it says “Olives qreen”, then it is green.