The Olive (Olea Europaea) is a species of small tree in the family, native to coastal areas of the eastern Mediterranean region that produce little edible fruits.
The olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with lye or brine to be made more eatable.
Freshly picked from the tree contain phenolic compounds and a unique glycoside, oleuropein, which makes the fruit unpalatable for immediate consumption. There are many ways of processing olives for table use. Traditional methods use the natural microflora on the fruit and procedures which select for those that bring about fermentation of the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.
The olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with lye or brine to be made more eatable.
Freshly picked from the tree contain phenolic compounds and a unique glycoside, oleuropein, which makes the fruit unpalatable for immediate consumption. There are many ways of processing olives for table use. Traditional methods use the natural microflora on the fruit and procedures which select for those that bring about fermentation of the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.