Red olives are the result of the natural ripening of the fruit of the olive tree – this process includes the transition from green, through purple, to the dark red color testifying to full maturity. They occur mainly in the Mediterranean region, especially in Greece, Italy and Spain, where they have been an integral component of traditional cuisine for generations – from simple starters to complex main dishes. Compared to more popular varieties, red olives are distinguished by a more complex flavor profile – they combine a noticeable sweetness with a delicate bitterness, and their aroma is more intense due to the longer time of maturation on the tree.
Despite the culinary qualities Online stores and in delicatessen with Greek or Italian productswhere prices start from around PLN 20 for 250 g and end for over PLN 150 for large packaging weighing a few kilos.
The most famous variety of red olives is Kalamon, also referred to as Kalamata – dark red, fleshy, with an intense, slightly fruity flavor with characteristic bitterness. It is also worth mentioning Italian cerignola – larger olives, milder in taste, with a more neutral character, thanks to which they blend well with many additions.
Variants of red olives marinated in herbs or spices are also available on the market, which further enriches their taste and extends the durability of the product. In countries where olives are an important element of the daily diet, red varieties are served as a ingredient of the mezze, combined with ripening cheese, sausages or immersed in olive oil with the addition of fresh herbs.
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Red oliveslike other varieties of these fruits, they are a good source of unsaturated fats, considered to be beneficial to cardiovascular health. In 100 grams there is an average of 140 to 160 kilocalories – this value may vary depending on the method of machining, in particular the type of pickled pickled. Particularly high iron concentration means that their regular consumption can support hematopoietic functioning and reduce the risk of anemia. The presence of vitamin A has a positive effect on visual functions, while vitamin E – as a strong antioxidant – supports the condition of the skin and protects cells against oxidative stress.
The process of ripening and preserving red olives, which often It includes long -term fermentation in herbal or brine reservoirsaffects not only their taste, but also the final chemical composition. Products of this type can have a slightly higher sodium content than fresh olives, which should be taken into account when composing a diet with limited salt supply.
Compared to green and black olives, red often show a stronger aroma and a slightly sour aftertaste, which is a consequence of their longer maturation directly on the tree. The high content of monounsaturated fatty acids, such as oleic acid, supports the reduction of the level of “bad” LDL cholesterol, while providing stable energy, with a minimal risk of glucose jumping.
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In Mediterranean cuisines, red olives have been functioning as an element with an extremely wide application for a long time. Their intense taste and firm structure make them suitable not only for classic salads, but also for modern starters or main dishes. You can add them to sandwiches, salty tart, vegetable or meat casserole, and also combine with cheese and herbal pastes. Tapeda prepared on the basis of red olives, garlic, capers and olive oil is one of the classic solutions – it fits both as a bread smear and a flavor amplifier in sauces or fillings.
In salads they blend well with feta cheese, fresh tomatoes, cucumber and olive oil from the first pressing, creating combinations rich in taste and nutrients. As a component of dinner dishes, they fit into thin meats, baked poultry, sea fish and tofu – especially in dishes inspired by Greek or Italian cuisine, where their spicy mitigation soothes the taste of the main ingredients.
From the point of view of dietetics, red olives can act as a low -oglyctaemic snack or a meal addition, which does not significantly affect blood sugar levels, and at the same time ensures satiety. Consumed with whole grain bread, pasta or porridge, they become an element of a balanced diet, while providing healthy fats and microelements.
Source: NowowoPuje.pl
