Olives. Even though more attention has been sometimes been given to their delicious oil than their whole food delights, olives are one of the world's most widely enjoyed foods. Technically classified as fruits of the Olea europea tree (an amazing tree that typically lives for hundreds of years) we commonly think about olives not as fruit but as a zesty vegetable that can be added are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza. Olives are too bitter to be eaten right off the tree and must be cured to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color. Some olives are picked unripe, while others are allowed to fully ripen on the tree. The color of an olive is not necessarily related to its state of maturity. What's New and Beneficial About Olives Olives, black, canned1.00 cup(134.40 grams) NutrientDRI/DV.
Olivenbaum. Der Olivenbaum (Olea europaea), auch Echter Ölbaum genannt, ist ein mittelgroßer, im Alter oft knorriger Baum aus der Gattung der Ölbäume (Olea), die zur Familie der Ölbaumgewächse (Oleaceae) gehört. Er wird seit dem 4. Jahrtausend v. Chr. als Nutzpflanze kultiviert. Beschreibung Echte Ölbäume (Olea europaea subsp. europaea) Die Rinde junger Zweige, die Blattstiele und Blattspreite sind intensiv silber-grau oder rostfarben beschuppt.
Habitus und Stamm Stamm eines alten Olivenbaums. Der Olivenbaum wächst als reich verzweigter, immergrüner Baum oder Strauch und erreicht (je nach Sorte) Wuchshöhen von 10 bis zu 20 Meter. Die Olivenbäume in den Olivenhainen werden zur besseren Ernte beschnitten, damit sie kleiner bleiben. Wurzel Die Entwicklung und der Wuchs der Wurzeln hängt maßgeblich von der Lockerheit des Bodens ab. Blatt Vorder- und Rückseite der Laubblätter des Europäischen Olivenbaumes. Blütenstand und Blüte Abhängig vom Verbreitungsgebiet blühen Olivenbäume von Ende April bis Anfang Juni. Olive. The olive ( i/ˈɒlɪv/ or Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus).
The word derives from Latin ŏlīva ("olive fruit", "olive tree"; "olive oil" is ŏlĕum)[1] which is cognate with the Greek ἐλαία (elaía, "olive fruit", "olive tree") and ἔλαιον (élaion, "olive oil").[2][3] The oldest attested forms of the latter two words in Greek are respectively the Mycenaean 𐀁𐀨𐀷, e-ra-wa, and 𐀁𐀨𐀺, e-ra-wo or 𐀁𐁉𐀺, e-rai-wo, written in the Linear B syllabic script.[4][5] The word "oil" in multiple languages ultimately derives from the name of this tree and its fruit. Description[edit] 19th century illustration The olive tree, Olea europaea, is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. Taxonomy[edit] Cultivars[edit] History[edit] Olea europaea. Olea europaea [edit] Familia: Oleaceae Tribus: Oleeae Genus: Olea Subgenus: O. subg.
Olea Sectio: O. sect. Olea Species: Olea europaea Subspecies: O. e. subsp. cerasiformis – O. e. subsp. cuspidata – O. e. subsp. europaea – O. e. subsp. guanchica – O. e. subsp. laperrinei – O. e. subsp. maroccana Name[edit] Olea europaea, L. (1753) References[edit] Vernacular names[edit] Olea europaea (Common olive)