I'm talking about kalamatas metoya's and Manzanillo x' let's learn a bit more about the zesty fruit that many of us actually call a vegetable now let's start with some history olives grow on the Olea europaea or meaning the oil of europe a small evergreen tree that lives for hundreds of years history tells usthat olives date back as far as 3,000 BC where they grew commercially in Crete and were considered an important source of the wealth in Minoan civilization olive cultivation traces back 6,000 years to ancient Crete and Palestine from there olive spread to neighboring countries and eventually to the new world via Spanish colonists the olive

Branch is a popular symbol of peace abundance wisdom power and glory all of tree branches were given as offerings to deities victors of war and powerful figures in ancient Rome ancient Greece and ancient Egypt now today olive trees are native to Africa the Mediterranean Basin Asia and in regions of southern Italy even though much of the attention on olive today is focused on the oil rather than the whole food these naturally salty and satisfying nibbles are still one of the world's most widely savored delights in terms of harvesting and processing olives plucked from the tree are far too bitter to eat the fruit must first be cured to reduce bitterness and processed according to the region of cultivation the black brown purple and dark and pale green colors of olives are determined by many factors for instance

Most also harvested when they are green or purple in color however canned black olives contain added chemicals which give them their artificial black color olives from California on the other hand are typically green and unripe when picked but undergo water curing Brian curing like curing and air exposure in order to trigger oxidation which causes them to turn black in color now when it comes to your health and olives although some consider the high fat in all of the negative thing roughly 80 percent of thecalories in olives are derived from fats almost three-quarters of that fat is oleic acid a mono saturated fatty acid that's been linked to lower blood pressure and reducing the overall risk of heart disease in addition the phyto nutrient richness of olives offers a diverse range of antioxidant and to inflammatory nutrients which benefit the central nervous system respiratory  system musculoskeletal system digestive

System immune system inflammatory system and cardiovascular system on top of that it provides protection against stomach and breast cancers that's a lot on the culinary side we commonly treat all of us a zesty finger food or garnish that can be added to past the sauces salads or meat and poultry dishes oh and of course pizza olives are also often presented as an appetizer whether marinated in olive oil fresh lemon zest cumin or coriander seeds it's versatile