Greek olives with a protected designation of origin
From the Greek area, 10 types of olives have been identified with Community legislation as olives with a protected designation of origin, namely olives that can be marketed under the name of their place of production because their quality and characteristics are mainly or exclusively due to the geographical environment. These olives are: • Kalamata • Amphisis • Arta • Atalanti • Pivia • Stylida • Pelion • Thassos • Xiou • Ambadias. All these olives, apart from Kalamata, which have particular characteristics and shape, are characterized as consoles (Amfissis, Arta, Atalanti, Póvion, Stylida, Pelion) or as thrombes (Thassos, Xiou, Abadias). Consoles are crisp olives, suitable for canning, and circulate in brine or brine and vinegar. They are green (black), black (mature) or blond-dami (semirimi). Sprouted olives are black, soft and wrinkled and preserved in salt. Apart from these olives, of course there are also other tasteful treats that honor Greece and the Greek producer.
Xakratti: The olives that are going to be engraved are gathering a little greed, that is to say, black and white. These are also called “tormentors”. They scratch with a knife, peel them for 4-5 days, constantly changing water, and keep them in brine (water with salt). In 2-3 days they are ready for consumption.
Xypiti: They gather green and usually hit them with stone or pestle. They then preserve them as they engrave.
Raisin: This makes the olives picked up by the soil, where they fell on their own, because they overcame the tree. They are otherwise referred to as “wrinkled” or “throbs”. These olives are packed in a basket, sprinkled with thick salt and are ready for consumption after 2 weeks.
Neroli: These olives are mature but have not fallen from the tree. They do not crush them, they do not crack them. They put in brine for 2-3 months without changing water. They are then ready for consumption.
How to keep them better
Whatever olives we buy, we must keep them at home, because it is usually impossible to consume them directly. The way of keeping them at home depends on the type of olives we bought. Thus, we maintain:
• In brine: Character or hit olives. To prepare the brine, pour in salt water slowly. (We test the salt content by sipping a fresh egg in the brine. Salt will be enough as the egg rises to the surface and begins to appear a little out of the water.)
• In the vinegar: The waterfalls (or wizards). We prepare brine just as we did with the engraved or hit olives. Add aromatic lemons and lemons. We make vinegar and we keep our olives there. Olive as long as they stay in the mixture are marinated and they are also called “prozessal”.
• In oil: All olives are preserved in the oil, which plays the role of the insulator. In the oil, the olives swell and lose some of the characteristics they have gained during their maintenance in the brine. The oil can also be combined with brine. In this way, the olives are immersed in the proper brine and covered with a layer of oil to keep the brine clear and not to catch on the surface of the mold.
• On cooling: All olives, after they have been preserved in one of the previous ways, come into cooling for a longer life. However, they can be kept cool and without any other maintenance care.
• In the freezer: The olives are kept in the freezer. The cold keeps them for a half, but makes them softer and less crisp.
Its nutritional value
The two main types of olive are green-sage and black-mature olive. Their nutritional value is different. Rich is the black olive, due to maturity.
• Olives generally – on average – are rich in vitamin A and antioxidant carotenes (1.20 units per piece), vitamin E (0.12 milligrams per piece), which is also antioxidant, and from minerals contain calcium ( 2 milligrams per piece), iron (0.05 milligram in the piece), magnesium (0.80 milligram in the piece), phosphorus (0.65 milligram in the piece), potassium (2 milligrams per piece) and sodium (90 milligram in the piece ).
• Olives are not forbidden by any diet. But they are rich in fat and give enough energy (100 calories or about 10 olives). Because they are easily eaten and appetizing, they can easily lose control and overcome the measure. Olives are limited to cases of hypertension and gastro-peptic problems (ulcer, gastritis, esophagitis).
The olive tree has little secrets, which will be well watched by those who cook:
• Olives, when placed alone on a plate, are offered with the stump.
• When the olives are mixed with other materials, e.g. with vegetables in the risotto, should not have a pimple.
• The olives are cut into slices or slices when they are in liquid, otherwise they are dried and dehydrated. The liquid may be brine or water with vinegar or lemon. These olives are of inferior quality to the whole, because the slices come from different types of olives.
• The best environment for the olive is oily. For example, the olive “seated” between the melted pizza cheese is, we would say, in its natural place.
• The olive has porous flesh with high absorbency in smells. For this reason it is flavored with fennel, tarragon, onion, peppers or lemon peel. For the same reason in the refrigerator it must be in an airtight jar, otherwise it will “suck” the smell of other foods.
• At high temperature for a long time starts and bitters. That’s why we put it in cooking for a maximum of 15 minutes before we remove the food from the fire.