{"id":35672,"date":"2023-04-02T09:58:17","date_gmt":"2023-04-02T07:58:17","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=35672"},"modified":"2023-04-02T10:01:49","modified_gmt":"2023-04-02T08:01:49","slug":"10-olivabogyo-amit-neked-is-illik-ismerned","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/10-olivabogyo-amit-neked-is-illik-ismerned\/","title":{"rendered":"10 olives you should know about!"},"content":{"rendered":"
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The world of olives is much richer than you might think. Even if you don't have to travel to all the regions of the warm climes to discover all the varieties, here are ten world-famous varieties that you can find here at home. Olivaceous!<\/strong><\/p>\n\n\n\n

When olives first came into the public consciousness - and onto the shelves - the main question was whether to buy the green or the black. Another practical consideration when buying was whether to choose seeded or seedless. In fact, there are over a hundred varieties of olives. They range in colour from pinkish and yellowish green to light and dark purple, brown or midnight black. But it is not just the different varieties that explain the range of colours.<\/p>\n\n\n

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Olives on the market \/ Photo: Tama66, Pixabay.com<\/figcaption><\/figure>\n<\/div>\n\n\n

If the olives are picked early, when they are still green, they are also eaten as green olives. Later on, at different stages of ripening, the olives reach different colours.<\/p>\n\n\n\n

Olives are not eaten raw<\/span><\/h3>\n\n\n\n

Olives bought in shops and markets are superficially thought to be eaten raw. No, although we could eat this wonderful fruit fresh from the tree (it's not poisonous), we shouldn't. Raw olives are very bitter.<\/p>\n\n\n\n

The berries contain oleuropein and phenolic compounds, the presence of which must be reduced to obtain a tasty food. To do this, they are soaked in alkaline or salt water, or pickled in dry salt water, and only after weeks of processing do they become tasty.<\/p>\n\n\n\n

Olives from pink to black<\/span><\/h3>\n\n\n\n

The flavour and texture of olives are surprisingly varied, from the more neutral to the sweeter to the tart-tart varieties. The more distinctive the flavour of an olive, the more it is recommended to eat it on its own, perhaps with a small olive oil<\/a>, cheese, Bread<\/a> to enjoy the unique aromas of the berries more and more.<\/p>\n\n\n

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Olive flavoured herb butter \/ Photo: RitaE, Pixabay.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Picking out the fruit with a hole in the middle - botanically speaking, an olive is a fruit - almost gives itself to be filled. Popular fillings include garlic, almonds, lemon, anchovies, jalapenos or capers.<\/p>\n\n\n\n

Ni\u00e7oise. <\/strong>A lilac-coloured, ovoid olive with a restrained flavour in France. They are popular in salads, pizzas and tapenade, or olive paste.<\/p>\n\n\n\n

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A post shared by Chef de Cuisine\ud83d\udc69\u200d\ud83c\udf73\ud83c\udde8\ud83c\udde6\ud83c\uddeb\ud83c\uddf7 (@chefninan)<\/a><\/p><\/div><\/blockquote>