Olives and olive oil have a long history. It has been suggested that olives and olive oil have been around as long a 6000 years. The Bible even references olive oil in the story of Noah’s Ark. It is unknown as to when people started to eat olives and their oil but its origins of use suggest that initially it was used in lamps and for cooking.
There are two main types of olive oils, extra virgin olive oil and the balanced oil. The word balanced oil is a trade name and does not mean that it is made from lard or that it has less than one percent acidity. It is reported that some olive oil is bottled at less than one percent acidity. The less than one percent comes from olives and is therefore labeled as ‘balanced oil’.
Olives are often picked in the green stage although they are slaughtered when they develop red levels. The green olives are picked much sooner and, in some cases, than the red ones. This is important because if the olives had been picked later, the quality would be lower because the acidity would be lower.
The life of an olive tree is much shorter than other crops. olive trees generally live about 60 years. The harvest of olives in the early spring is when the fruit hits its peak and it begins to decline. The life span of a olive tree increases if it is planted on acid rich soil. Plants need to be kept moist. quarterly rains are important. watering should be adequate during the rainy season. Spray fertilizers are not given to the olive trees many of which are grown in drier climates.
The time that an olive tree is planted can have a great effect on its quality. For instance, an early planting of the trees will allow for faster growth and a high yield. On the other hand, a late planting of the trees will have a lesser yield than a early planting. The tree will also bear fruit at a slightly lower age. One of the most important steps in the growing of the olive tree is providing the right amount of sunlight and water. The time a tree receives sunlight and water it is said to affect the flavor of the fruit and is a factor in its quality. Another factor is soil acidity. Too much acidity can damage the olive tree.
As you harvest the olives, choose the ripened ripe olives first. These are easily kept on the vinegary martini glass. Just remember to let them settle for a while before they are picked. Even after carefully picking all the olives, still water the tree a few minutes before picking to insure proper drying. Water it during the day then let it dry overnight. This will help to ensure that the olives are not bruised. Of course, as the fruit nears harvest time, it will still be slightly green. Cut open the stone and remove the olives from the fruit.
The results of a good olive harvest vary from tree to tree. Some will yield less than others. For example, the first harvest of olives that grew in the Mediterranean area was only able to produce about pint per tree. The trees were planted because of their yields of larger fruits. So, the yield was lower than what was expected, due to the slower growth. The Erythritol / Sweet cherry is highly aromatic and not desirable to most chefs.
Green olives have a more pungent taste and are highly fragrant. Olives are traditionally eaten with olive oil and a Cabral olive will result in a bitter experience. Black olives are another bitter type and their bitter taste means they should be eaten with something sweet, such as a Manchego or membrillo (a popular dessert of Spain).
You will find at most restaurants in Spain a Spanish omelet made with olive oil, cereals and ham and sometimes they pair it with another starch side dish such as porridge or Aztec beans or corn. The Spanish cooks combine the two main dietary components – olive oil, bread and cheese and create a distinct contrast in the diner’s palate.
The distinct contrasts in the food for the two major dietary components can be seen as you look at the wide variety of cuisines on offer in Spain. Food types and cooking styles are a reflection of the history of the two main cultures and the cultural imprint of lands when it comes to the cuisine imprint on the food that the Spanish colonizers brought with them.
For instance, take the episode of tortillas. In the purely Spanish speaking American culture, this product is seen as a staple food and is virtually the first food of any children. In fact, it is said that every birthday is incomplete without this food.
