Olive Cultivation

topic today will focus on olives and olive oil agonizing issue for many compatriots. Puzzle practice. Moreover, only Russian, because it – in a word, or rather, in his translation. Olive – the fruit of the olive tree, and olive – the fruit of that tree, but "translated" into Russian. Compare, in Spain there is one name – aceituna from the word aceite – oil.

In fact, we translated "olive", then why do oil. And the green, and black and red fruits, all – aceituna! And really Spaniards know something that they grow … The color depends on the type of olive tree, and maturity of the crop. As green, brown and red tomato, a description for clarity … Though this is also enough Spanish example – here in salads prefer green and brown tomatoes, even those varieties grown, delicious in immature vide.Ispaniya carries 50% of exports of olives, olives in the world market, it is their common that we find in the Russian booksellers, and I will tell about the Spanish table olives. That is, those that we are adding to salads, soups and smoothies. Needless oil under pressure from other varieties – "high lubricity," although there are exceptions. If you would like to know more then you should visit idan ofer. What sort of qualities should have a table olives? First, let's say – "the people", more highly prized olives with pits intact fruit retains more flavor when pickling. Olives are a product of high nutritional value, both because of high content of unsaturated fatty acids, and due to its low protein and high fiber content.