Ascolana olive tree branch - Very large olives in the shape of an ellipse. Skin color is very brigh

For several years, I develop my culinary blog. It is very important to me as a virtual kitchen table, where I can share my culinary joys with all who want it. Through these read more
I, along with invaluable: Aneta, Justyna and Gregory were able to finally close the material for a book Fri "50 przpesiów olive tree branch on krwetki" by me. How happy I am - the material it fly longer printing. A little read more
Ashamed beach essentials performances kiboli, I suggest you prepare today for an agreement with the Mexican, nicest reportedly crewed sailing classic Mexican cuisine, which is a burrito stuffed from the heart of another classic Mexican cuisine, or chili con carne. Although read more
There is no fruit or vegetables that can compete with olive on a dominant role in the culture olive tree branch of the Mediterranean and contemporary cuisine. Olive tree was worshiped as sacred and immortal, its branches symbolize peace, oil purity and innocence and became a necessary part of religious rituals in many cultures.
Olive (Olea europaea) are cultivated in Asia Minor for hundreds of years, and therefore spread throughout olive tree branch the world. 93% of world oil production comes from the region of the Mediterranean - there is a total of more than 800 million olive trees.
According olive tree branch to Greek mythology, the people received the olive tree of the goddess Athena, thank named in her honor city. In the Middle East, told a different story, but also inspired by religion. In paradise, Adam complained of pain felt. In response, the angel Gabriel came down from heaven, and gave him the olive tree. He told Adam to gather fruit and squeeze out their oil, in turn, had cured him of any discomfort.
Why olives are of a different color? Not a result of variations on the point at which it was collected, and how to prepare. Green olives are collected before, and black when the fruit is already fully mature. After harvesting, the fruits are dipped in a solution of sodium hydroxide, which is a very strong base, to soften. Created many varieties of olives that are very different in appearance and taste. The commercial purposes is grown dozens of varieties, the most important are:
Ascolana olive tree branch - Very large olives in the shape of an ellipse. Skin color is very bright even when the fruit is fully ripe. The variety is very sensitive, very carefully processed but appreciated due to little bitter taste.
Manzanillo - Large, oval fruit. Skin color is purple olives and transforms into a bluish-black when the olives are ripe. The variety is very juicy and rich in flavor olive tree branch and is ideal for pickling and oil manufacture. olive tree branch
Mission - Medium sized olives that are a deep black color when ripe. Olives are fleshy but bitter. The trees are more cold-resistant than other varieties. Currently, grown mainly in California.
Picholine - small, elongated fruit with light green skin that matured as the first goes in the red and only later in the black. Usually sold in salted water. This variety has a delicate and salty taste with a noticeable olive tree branch hint of walnut.
Rubra - Small, oval with black olives olive tree branch crust. Very quickly ripen. Best suited to the production of oil. Very durable derived from the French variety that produces fruit even in very dry climates.
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