Olives grow on evergreen trees in the Mediterranean, having a height of 10-20 meters. Tree grows slowly, begins to bear fruit after about 10 years, but it can live up to 2000 years!

Olives contain approximately 40-60% of valuable fat. Thus, they are mainly converted (together with stone) into oil. Only 10% of the collected oil intended for direct eating. Are rich in minerals, especially phosphorus, potassium and iron and B vitamins, provitamin A and vitamin C and E. One small olive (about 3g) is 3-4 kcal.

Olives are characterized by a sharp, spicy taste. They are widely used in cooking of many European countries, Italy ties, for example are an important component of pizza, Spain - paella from Valencia, and in France they are added to dishes with salads.

In addition, olives are served a snack for aperitifs or cocktails, as well as a tasty addition to various meat dishes, pasta and rice.

Olives destined for direct consumption jumps from the tree still immature (they are bitter) and then subjected to various proceson, such as leaching, fermentation and oxidation. During these processes, the olives become "olive or purple and black color make up more mild in taste. Olives can maintain using a special brine, olive oil, herbs and various flavorings. From Spain comes the idea of stuffing the olives. Perfect are stuffed green peppers, anchovies, almonds, blue cheese, lemon juice and ham.

According to new U.S. research, among a group of acting analgesic, especially przeciwmigrenowo, are green olives (along with oysters, lobster, wheat bran). They are rich in copper, the element that seems to have a beneficial effect in reducing any pain. They can be fancy at once, or as the Greeks say, to fully appreciate their taste should eat at least eleven pieces, because this is the eleventh to convince even the most doubting the uniqueness of taste.

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