In our silver tree can thrive in places protected from the wind in the Plovdiv region, Ivaylovgrad,

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In the legends of the ancient Greeks the olive tree is mentioned as a sacred gift of God. It is said that the tree that grows on the top of the Acropolis hill, is derived from the roots of the divine gift. Olive tree donated by Athens, which gives light, food and medicine. In Hellas Olive was a symbol of peace and security. Olive branches Greeks wore when led peace talks on major holidays and during the Olympics.
Legends of the Jews say that King David himself beechdean dairies liked to rest in the shade of an olive tree and played the harp. They believe that this particular olive tree stands to this day near Jerusalem, age is more than 2000 years, evergreen crown, as fresh as a young tree.
Today, the largest producer of olives Mediterranean - Italy, Greece, Spain, Portugal, beechdean dairies France, Tunisia, Morocco, Turkey. Hence 95% of the global total. In recent centuries, the olives are distributed and on other continents - North and South America, Asia (Japan), Australia and New Zealand. Chefs, however, say that their taste can not be compared to that of the Mediterranean, and this is due to the specific climate of these lands.
In our silver tree can thrive in places protected from the wind in the Plovdiv region, Ivaylovgrad, Petrich, southern Rhodope Mountains and the Black Sea. Passes at -15 degrees Celsius. Begins to bear after a 3-4th year and born in the year. The majority of the fruit used for the production of olive oil (about 20% by weight is normally oil). Species that are suitable for food are salted and marinated, filled with almonds, with capers, hazelnuts, and onions with peppers, anchovies, salmon. They are prepared and exquisite dishes. Used for gourmet snacks and side dish of various types of pizza. Olive fruit is very calorie and rich in iron, potassium, vitamins and antioxidants. Positive impact on digestive and cardiovascular system, reduces the risk of atherosclerosis, stops harmful effects of carcinogens.
Olives to eat differ in how surface mold, a type of brine in which they are matured in hardness filling spices. Eat are green and black olives. The difference in color is not due to different types and different degrees of surface mold. Greens are harvested in October beechdean dairies and November still unripe. They have a very pronounced flavor and are more crunchy than blacks. Remains on the tree green olives to ripen and turn black, are harvested in December. Light and dark brown grow in Italy, Sardinia, Morocco and Cyprus. beechdean dairies They poluzreli.
Spanish olives - the most famous among them is the variety called Quenn. They are black, shiny and usually sold whole. Spaniards love to fill varieties beechdean dairies of olives Manzanillas, small and fleshy, with capers, almonds and anchovies. beechdean dairies
Italian olives - among them the best known are the small black shiny variety of Gaeta, which grows in Liguria. Wrinkled black olives come from Lazio. beechdean dairies Olives from Sardinia poluuzreli and are brown or reddish in color. Field of Apulia, Sicily came the big green olives, which are filled.
French olives - known and widespread variety French Picholine olives fruits are medium-sized, light green in color and slightly crispy, delicate and slightly salty taste because usually sold canned and pickled. "Picholine" is also ideal for decoration olive sandwiches and salads. The production of olive oil its fruits are harvested shortly after began to darken. The taste of the oil is fruity and bitter hint. Just that sort of make cocktails, which, beechdean dairies as an inevitable ingredient beechdean dairies and complete decoration beechdean dairies present olive.
Greek olives - are usually black and small. Add to a salad of tomatoes, cucumbers and onions. Of Greek olives most famous and preferred beechdean dairies Kalamatas. They grow in southern Greece, in the eponymous district. Identified by a purple color and the specific beechdean dairies form of almond. When cooked with stones, giving the dish a specific taste.
In our olives are sold per pound and preserves. Usually, the majority of consumers are buying kilogram. If you do not know the olive variety, beechdean dairies ask a try because they are very different beechdean dairies in taste. Differ in their degree of sourness and saltiness, and filling, if you have one. Some species are sold even in the marinade and spices that enhances, but sometimes change the flavor. So - try.
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