The History of the Olive
The Olive tree was first cultivated in Crete around 3500 BC during the Minoan Period and played a large part in the development of the economy there. Olive oil was exported to the Greek mainland and to North Africa from Crete and after 2000 BC, cultivation started on the mainland of Greece.
The first laws for the protection of the olive tree where drawn up during the 6th century BC by Solon, this was due to the importance of the tree to the Greeks in providing wealth, fine olive oil and the health benefits associated with the fruit of the tree.
The Olive Tree was so important to the Greeks and such an important symbol that the winners of the first Olympics where awarded an olive tree branch. This continued through the early games and later Olive oil was awarded at the Panathenaic Games. These games took place in Athens during the Panathenae celebrations to honour the goddess Athena. At the height of Greeces' powers, olive oil was exported to many parts of the World.
Some Facts about the olive...
Olives start out green in colour in their unripe form and slowly turn to black as they become ripe. Olives are inedible until they have been cured to rid them of a chemical called Oleuropin. Curing methods include soaking in oil for several months, soaking in brine for between one to six months, packing in salt for a month or more and finally, olives can be cured by soaking and rinsing with water although this process is very time consuming.
Olives are harvested from October to January and are classified by maturity. Green olives are harvested in October at the earliest stage. Pink olives are riper and are harvested around November, before they reach maturity. Black olives are generally harvested in December at a mature stage. Wrinkled black olives are fully ripe and harvested in January.
Olive Varieties and Characteristics
There are many varieties of Olives available, ranging in colour, texture and taste. The Real Olive Company supply many different types of Olive. Here's a brief list of varieties available from the Real Olive Company as well as a brief description to help you decide.
Nicoise
This is a small olive with colours ranging from purply brown to black. Characterised by a nutty flavour. The olive is brine cured and contains little flesh.
Nocellara
A large round olive, purplish to black in colour. It has a firm consistant texture.
Kalamata
This is a medium sized, almond shaped Greek olive. Its colour ranges from black to purple. It is a brine cured, stone cracked olive. This produces a rich, somewhat sour to fruity flavour. This is a good olive for making tapenades
Picholine
This is an almond shaped medium green olive which changes to a reddish black when it is allowed to ripen. This olive has a firm textured meat, slightly salty and nutty in flavour.
Greek Green Mammoth
This is a large and juicy olive with an even texture. It has a dry citrus after taste.
Volos Colossal
This is a Greek purple olive which has winey undertones.
Gaeta
This is a small oval shaped olive from Italy.
Aragon
This is a medium size olive from Spain that is oval in shape and is brownish black in colour.
Nyons
These olives are from Nyons in France. They are small black, green tinted olives and have a bitter taste.
Portuguese Violet
This olive is a purple colour with a sweet and slightly smokey flavour.
Health Benefits
The British public have only recently started to coin onto the concept of following a Mediterranean diet in order to aid their well being and to help maintain a healthy body and mind. The diet followed in the UK and indeed much of Northern Europe is high in animal fats which have been linked to colorectal and breast cancers.
European and US lead studies have found that a diet which is rich in saturated fatty acids which are found in animal fats raises cholesterol and is related to a high incidence of coronary heart disease.
On the flipside, the Mediterranean diet is associated with reduced risk from heart disease, obesity, diabetes and cancers.
The Mediterranean diet includes more fresh fish, fruit and vegetables and olive oil, which is lacking from Northern European diets. Protein and fats consumed by Northern Europeans come from animals rather than vegetable sources.
