Olive Varieties - Green, Black Olives
Olives are an indispensable part of breakfast especially. Olives are a fruit that grows in the Mediterranean region. It is a good alternative, often used in appetizers and salads. Olive salad, sliced olives, and olives with sauce are among the most preferred flavors for aperitifs. Olives are divided according to their type (green, black) salt ratios, sizes and they contain varieties that will appeal to everyone's taste. Turkish Black Olive varieties include saddle, rolling saddle; There are different types of green olives such as cracked, scratched, filled, and cocktail varieties. Marmarabirlik Olive is the most preferred olive brand. Among the most preferred black olives, Dehydrated Black Olives and Pickled Black Olives are a taste that appeals to everyone's taste. Dried black olives have a more intense flavor than other saddle olives. It matures in a short time and is consumed. Pickled black olives are made by keeping carefully selected black olives in brine for 9-10 months. By adding extra virgin olive oil the food is formed. Thus, you can consume olives suitable for your table taste with pleasure. Green Olives Scratched are made from delicately picked green olives. It is especially preferred as a garnish. These Green Olives Scratched, whose seeds are removed and filled with pepper, reflect the naturalness and are the most preferred green olive type by everyone. If we talk about the olive paste plain, it is very practical and very tasty to make. It is a delicious taste that is easily consumed at breakfast and snacks. It goes well with bagels, pastries, sandwiches, etc. This flavor, which is consumed directly, contains all the nutritional values found in olives.
How to Make Black Olives?
Black olives are collected later than green olives due to their nature. Takes longer to mature. First, a good cleaning process is necessary. (It is necessary to remove the stems and soft parts). Olives are filled in a narrow bowl. 1.25 lt containers are required for 1 kg of olives. Vinegar and salt (rock salt) are added. Virgin Olive Oil and lemons are added as desired. After the olives are filled, the mouth is tightly closed. It should be waited for about 2 months. Salt melts and integrates with olives. If we write about the production phase of the black olive; It follows the order of harvesting and transport, sorting, washing, pickling, and fermentation.
How to Store Black Olives?
Since olives contain salt, they tend to spoil quickly. To keep black olives healthy, it is necessary to be careful regardless of the variety. It is necessary to prevent olives from getting air. When tinned black olives are purchased, it is useful to store the portion you will eat in a jar. If olives are salty, they should be stored in jars after washing. It can be stored by adding Virgin olive oil to prevent mold. When storing black olives, it is necessary to pay attention to the ratio of salt and water. We can use these conservation methods for dry black olives and pickled black olives.
How many calories are black olives?
Turkish black olives are particularly rich in vitamin E. It is important for skin health. By helping cells regenerate, it beautifies the skin. It has antioxidant properties. Therefore, it is very useful for the immune system. Thanks to its antioxidant properties, black olives, which are very useful for cholesterol, prevent heart and vascular diseases. Black olives are high in terms of oil. The calorie of black olive, which has such benefits, 1 black olive is approximately 4 grams and 5 calories. So, 100 grams of black olives is 105 calories. Black olives consisting of 10 pieces are approximately 40-45 calories. For breakfast, usually, 5 black olives are normally served, which is approximately 23 calories. 5 black olives are the same as 1 teaspoon of oil. It is recommended to consume in a controlled manner as it has a high content of both fat and salt.
How to Make Green Olives?
Green olives are not as long-lasting as black olives and should be consumed in a short time. Making green olives is quite simple and there are different setting techniques for all kinds of green olives. First of all, it is very important to choose organic pesticide-free olives. At the same time, green olive varieties should be selected properly according to their normal oil content and their fleshy stems. We can evaluate broken, scratched, and full green olive varieties differently. After the olives are thoroughly cleaned, they are scratched and filled in jars. 1.7 lt jar is required for 1 kg of olives. Rock salt is added. It should be waited for about 1 month. For the cracked green olive variety, it will be very good that the water changes every day. Thus, bitterness is prevented.
How to Store Green Olives?
Green olives are easier to store than black olives. Because black olives
have a thinner skin and delicate structure. To keep green olives healthy, they
must be in brine. Lemon is very good with green olives and lemon juice should
not be added to all olives while keeping them. Lemon juice increases the chance
of olive spoilage. Olives should be stored away from sunlight. It is very
important to keep it closed. We can use these conservation methods for all
green olive varieties.