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10 facts about olives
1. Olive Cultivation can be easily recorded in one of the first achievements of human civilization, according to archaeological data, the first olive tree began to grow in Crete in the third millennium BC. For a long time the olive grown in Crete and Syria, independently of each other.
2. Oliva has long been one of the main sources of income Minoan kingdom. Then, Phoenician mariners spread it throughout the Mediterranean coast.
3. Olive oil since ancient times has sacred significance. Thus, the prophet Muhammad encouraged his followers to become powdered olive oil, in Christianity the olive oil is often used in the sacrament of Confirmation. In many cultures, olive oil and greased the dead bodies before burial.
4. The settlers brought with them to the New World olive - along with grapes - not only as food, but also to be used for ritual purposes. Currently, California has become one of the main suppliers of olives (but not the best quality) outside the Mediterranean.
5. The average life expectancy of the olive - 500 years, and some trees reach the age of 1,500 years. It is believed that the age of the olive trees (Olives) Mount in Jerusalem more than 2,000 years.
6. The only difference between green and black olives is the degree of maturity: a ripe olives are black.
7. Over 90% of the world's olive harvest is used to make oil, and almost 98% of the land allocated for cultivation of olive trees, is located in the Mediterranean region. Total in Europe, there are about 500 million olive trees.
8. The olives harvested in November-March, after 6-8 months after flowering. If the olives intended for the production of olive oil, they are sent to the wine-press on the same day. Incidentally, olive oil - the only oil which can be consumed without further processing.
9. Freshly picked olives are not suitable for food - for this they are too bitter. In order to become edible, olives should be treated with lye and / or to preserve in brine or sea salt. This is done in order to get rid of oleuropein - a substance that is released from olives or olive leaves and is widely used in medicine (for example, to reduce the pressure).
10. The processing of olives in different countries takes place in different ways. Thus, Greek olives are not usually treated with lye and salted for 6-12 months, why they acquire a strong taste. In turn, Spanish green olives are collected before they reach maturity, the treated liquor and placed in brine for fermentation.
Source: www.kabanik.ru
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