The Olive tree is native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its use as a major agricultural product in preclassical Greece led to its wider distribution throughout the western Mediterranean. Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions.
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 palatable.
ARBEQUINA is a small, brown olive grown in Catalonia, Spain. As well as being used as a table olive, its oil is highly valued.
EMPELTRE is a medium sized, black olive grown in Spain. They are used both as a table olive and to produce a high quality olive oil.
MANZANILLA is the familiar medium-sized green olive from Spain. Brine cured, they offer a refreshing crispness and a slight smoky flavor.
|
