There are so many Types of olives , As varieties of olive oil are known. However, the latter is not the only use that is given to this food. Olives, also known as olives, are the fruit of the olive plant.
This food can be consumed ground, which is in the form of oil, or fresh, which are called table olives. In this case, a maceration process is necessary to eliminate the bitter taste that they have as a consequence of a glucoside called oleuropeína.
Depending on the geographical area where they are grown, different varieties of olives may be produced. From those used for the table, ie as an aperitif or to add as an ingredient to certain foods, or those used for the production of olive oil. But before going into detail about the types of olives that exist, it is important to make it clear that this food is also classified according to its type of coloration.
Classification of olives
They are cataloged in three types which depend on the coloration that varies according to the way in which they were collected and also of the presentation.
By its coloration
- Green olives, these are obtained from fruits of normal size, which are collected at their optimum ripening point.
- Changing color olives, which are the ones that have been picked before they are fully ripe. Its color in this case is usually violet, rosy or even brown.
- Black olives, which are those that come from fruits that are not ripe. This variety gets its characteristic black color thanks to a special treatment.
For your presentation
Table olives also have another classification that depends on their presentation. These can be as varied as the types of olives that exist. Among the most common we have integers, which are the ones that retain their original shape and their bone in the center.
But there are also the boned olives, which, as the name implies, are those to which the central bone has been extracted. Within this variety we find the fillings, which are olives that after removing the bone, are filled with other ingredients such as anchovies, onions, peppers, among others.
The above varieties always retain their shape. But there are many others that are presented in other ways as cut into strips or in rings.
Types of Olives
It is necessary to take into account that the main types of olive that are cultivated have as purpose the oil production. However, there are many others that are intended for consumption as an aperitif or in recipes in their different colors and presentations. These are the best known.
Gordal
This is a table olive that has large size and very good flavor. Cultivated mainly in Andalusia, Spain, it is the fruit of a tree with long and thick branches, while its leaves are very elongated and straight. Its best aptitude is for dressings and its average weight is of 12 grams.
Picual
This olive is intended for the production of oil, which acquires a particular odor and taste such as the fruity of the olive and the bitter of it. This variety has a large, elongated size and with an end that ends in tip. The harvest of its trees are regular and abundant.
Sevillian manzanilla
Like the Picual olive, this species also produces good-sized olives, although they are more rounded. This type of used for both oil and dressing and is grown mainly in provinces of Seville and Huelva, Spain.
Chamomile chamomile
This olive is also intended for both consumption on the table and for the production of oil. This fruit produces a very dense oil, with a color that can be yellow or bright, while its flavor is not bitter, although it can be a bit spicy.
It is one of the most popular table varieties internationally thanks to the quality of its fruit. Also, because the bone is easily separated from the pulp. Its cultivation like the previous ones occurs in Andalusia, but also in Extremadura, and in countries like Portugal, Argentina, Israel and United States.
Arbequina
It differs from other types because they are small fruits, rounded and quite symmetrical. It is one of the most appreciated varieties for the production of oil, which is usually fruity with a sweet taste and with aromas of apple and almond.
Cornicabra
This variety produces olives that can be used for the table or for the oil. Its cultivation is mainly concentrated in the Tajo Valley, Spain and has a sharp and symmetrical shape. The oil that is obtained from the fruit usually is of a color that goes of greenish yellow to gold. It has fresh aromas and a special flavor that involves the sweet and the bitter with spicy notes.
Hojiblanca
This species also has dual aptitude, since it can serve both table and oil. It is very cultivated in the provinces of Seville mainly, besides Cordoba, Malaga and Granada.
The leaf of the tree is elongated, a little grooved and the fruit that produces is large and ovoid. The oil is intense green with aromas of ripe fruits, while its flavor is sweet with slight touches of bitterness and itching.
Empeltre
With this olive oils are made of soft and sweet flavor with aromas of fruits. Its color can be straw yellow or old gold. Its fruit is elongated, asymmetrical and grown mainly in the community of Aragon, Spain.
Aloreña
This is a variety mainly of the region of Álora, in the province of Malaga (Spain). It is the first type of olive of the country that has Protected Denomination of Origin. The fruit is of good size and very rounded. Usually consumed with a dressing typical of the region.
Blanket
Originally from Alicante and Valencia, it owes its name to the clear color of the fruit. This species is intended for the production of oil. This is usually a green leafy tone and has a fruity aroma. Its flavor is varied but of light intensity, with all bitter and spicy but also slightly sweet.
Farga
Cultivated in Castellón, Lerida, Valencia, Tarragona and Teruel, is a variety that in the past was widely used, but due to the late results the production of its fruit has been left a bit relegated. Even so the olives are medium-sized, black in color and resistant to peeling. With this fruit you get an oil of excellent quality.
Lechin
Characteristic of Seville, Cordova and Cadiz, with this species of produces a sweet oil and with aroma of fresh grass. It has a soft apple flavor with bitter touches. The leaf of this tree is short and almost flat, while its fruit has an ellipsoidal shape and weighs an average of 3 grams.
Verdial
This variety is called this because it retains the green color after ripening. It has several subtypes depending on the area where it is cultivated (mainly Andalusia and Extremadura). However, it is often produced with oils with almond and olive aromas. It is a sweet and large fruit, which is usually consumed as a table olive.
Obregon
It is a type of purple olive, of great size and with a big bone. They are very fleshy and have a bitter taste. It is a variety seasoned with herbs and spices, as well as with garlic and peppers in some cases.
Weevil
Origin of Carrasqueña de Córdoba is a variety that produces a fruity and delicate oil before oxidation. Its flavor is fresh with light touches and aromas of apple and almond.
Alfafarenca
Very common of Bajo Aragón its shape is elliptical with a slight tip and offers one of the most stable oils. This is due to its high content of oleic acid and polyphenols. It is an aromatic oil with green fruity and a slightly bitter taste.
Olives, an essential ingredient in the Mediterranean diet
Today, olives are one of the most appreciated foods, especially for their nutritional values. But the taste for them is not new. Its consumption dates from the antiquity and already from past times they were consumed sprinkles.
Whether black, green, boneless, whole or stuffed, olives are one of the foods that can not be missing in the Mediterranean diet . In addition, they are the quintessential appetizer for most people.
Currently, Spain is the main producer of this fruit, followed by Greece, Turkey, Syria, Egypt, the United States, Argentina and Australia. It is important to note that each of these countries has special varieties that characterize their region.
They are fruits rich in quality fats and are one of the few foods that contain all the essential amino acids: minerals, vitamin C , Carotenes (provitamin A), thiamine and fiber. Every 100 grams provides about 150 calories. Which explains why they are such a popular and consumed product.