The Olives

The olive tree is cultured in the countries of Mediterranean for at least 5.000 years. Your fruit, the olive, is rich in fat monounsaturated and in vitamin E. The old ones Hebrew they gave to the olive tree and the olive oil a great symbol value. The Bible mentions it as the king of the trees and you represent the fair and right man. Your oleum, emblem of sovereignty, era considered gold liquid due to your importance in commercial transactions. Your sheets were symbol of the peace and of friendship among the towns.

Among the countries that give precedence to the olive tree cultivation, Italy and Spain they are those that have achieved olives of more quality.

Two classes of olives exist: the green ones, of acrid flavor; and the quarter notes, sweeter and you mature.

In natural, recently harvested state, the olives are hard and you make bitter. To be able to eat them it is necessary to macerate them in corrosive dilute soda during 24 hours, changing the bathroom to delete the acrid flavor. Then they are conserved in brine in wooden vessels, of glass, of pottery or, of mud.

The olives are free of cholesterol, and because of that are rich in cute fats in saturated, they contribute to diminish the cholesterol levels. Also, they provide good quantity of vitamin E.