characteristics of the table olive
Olives are the fruit of the olive tree from which we extract the wonderful olive oil, dear to the Mediterranean diet. Olives, 'stone fruit' in Latin, are oval shaped with one single stone inside. Olives have different sizes, depending on the variety from which they come, but usually tend to range between 1.5 and 3 cm. The largest variety of olives is the 'Queen of Seville', and the smallest is the Arbequina. The olives are green at first, but as they mature, they become black.
Ripe olives, when they are at their optimum maturity, are harvested to later extract from them olive oil.
The main function of the olive is to obtain olive oil , but they can also be consumed directly, receiving the name "table olives", both green and black olives are used for this purpose. The green olives are this color, which they keep even when dressed. Ripe olives are dark bluish colour when fresh and a blackish colour once prepared.
In each region, table olives are prepared in different ways, as they can be seasoned with aromatic herbs, hot water, soda, salted or crushed. The result is a wide variety of types of olives.
Table olives can be classified into four types:
Table olives are calibrated according to the number of olives with a stone to a kilo. There is a direct relationship between the weight of the olive, of which the stone represents about 30%, and the transverse diameter of the olive.