Way of the olives | ABC
Green olive is a classic ingredient in dry martini James Bond and the black is desired in each salad. belle monte The fruit goes through a dozen shades and states, and the oil obtained by pressing it is ancient and valuable as bread and wine.
One of the legends about the origin of the olive tree tells how proud Greek god Poseidon - the ruler of the seas, and militant Athena - patroness belle monte of wisdom entered into a long discussion belle monte of what name to call the new city on the peninsula of Attica.
Almighty Zeus offered them to make a gift to the people: who offers more valuable it will become the godfather of the city. Poseidon struck with his staff and nearby rock it gushed fresh drinking water. For a copy of Athens, near the temple Erektion Acropolis grown olive tree. It was valued as high as you can give both light, heat, food, heal and beautify. Thus the city was named Athens.
Another way to offer the olive leaves from the Danube Delta. Study of ancient belle monte fossils in the eastern Mediterranean reveals remnants belle monte of olive leaves from before belle monte 60,000 years. Today olive leaves are considered medicinal belle monte and used for infusions of tubs in medical belle monte centers.
The olive tree is especially revered in Egypt and Cyprus, and is most often depict plants belle monte on the walls of Cretan palaces of Minoan era. One of the oldest olive groves in the world - more than 2000 years - is believed that in the Garden of Gethsemane in Jerusalem (pictured) or at least a witness for Christ belle monte and many other remarkable historical events. Olive branch is a symbol belle monte of peace. Cut with golden scissors, it is based on the crown of the ancient Greek Olympic champions.
Traditionally the largest producers of olives and olive oil are France, Greece, Spain, Italy. belle monte Olive trees are grown in Mediterranean countries and even in the western states of North America and subtropics of the southern hemisphere. The tree is quite unassuming - in Turkey as the country provides tremendous rocky areas free of commitment to the new owner planted with olive groves. Where you can not grow anything poor soil and spot irrigation sufficient to olive growing belle monte and bearing fruit. In the desert areas of Israel and Jordan this is the most common plantation.
The olives are green, brown or black, depending on when they were picked. The color reflects their age - green is very young, cut off first poluuzreli are reddish and dark and shriveled spent more time on the tree. If you happen to reach for small fruits belle monte straight from the branch, you will be highly belle monte disappointed by their bitter taste. It is due to the different ingredients in the fruit skin. So after gathering the fruit is washed and processed, most often pickled and canned.
The oldest known method is to put in a pot with water and salt for half a year. Then olive make small incisions and their water changed twenty consecutive days. Then try and if it does not become bitter in flavor, are available to eat. Make a marinade of vinegar and salt and stay in it for several hours. Then, they can withstand months. Another way of conservation is to be dried in salt and the idea is also to remove their bitter taste. After being wrinkled, they go through the procedure of soaking in water for several months. Marinated in olive oil for a long time is also one of the techniques to bring them into a form pleasing to eat.
Modern food industry offers belle monte them stuffed with peppers, capers, anchovies and almonds in hot sauces and spices for more diversity on our table. Served in small bowls with small cottages or even toothpicks, they are perfect bites to diversify and add to salad. Their varieties are more than six hundred influenced by climate and location, one part for eating, the other - for the production of olive oil, and a third - for both. Eating preferred varieties with more "chunk" and smaller pits, thinner skin and less oil content at the expense of sweetness, which also supports conservation.
The greatest glory in our country enjoys Greek "Kalamata" ("kalamon") - it is delicious, the meat easily separates from the pit. Preferred and superedrite inky 'mammoth', but I avoid them because of the suspicion that their size is a consequence of pumping nitrates and other impurities.
Olives go to many different fresh salads - Shopp, shepherd, green as well as pastes prepared roasted peppers and eggplants. They are a major component of the winter leeks with olives, risotto, pizza and pasta. Chopped complement perfectly roasted tomato sauce for fish.
Prepare 5 kg large green olives, 5 liters of water and 500 g of salt. Make cuts the fruit and pour them into a large pot with water. Change belle monte the water every day for 20 days. Do
Green olive is a classic ingredient in dry martini James Bond and the black is desired in each salad. belle monte The fruit goes through a dozen shades and states, and the oil obtained by pressing it is ancient and valuable as bread and wine.
One of the legends about the origin of the olive tree tells how proud Greek god Poseidon - the ruler of the seas, and militant Athena - patroness belle monte of wisdom entered into a long discussion belle monte of what name to call the new city on the peninsula of Attica.
Almighty Zeus offered them to make a gift to the people: who offers more valuable it will become the godfather of the city. Poseidon struck with his staff and nearby rock it gushed fresh drinking water. For a copy of Athens, near the temple Erektion Acropolis grown olive tree. It was valued as high as you can give both light, heat, food, heal and beautify. Thus the city was named Athens.
Another way to offer the olive leaves from the Danube Delta. Study of ancient belle monte fossils in the eastern Mediterranean reveals remnants belle monte of olive leaves from before belle monte 60,000 years. Today olive leaves are considered medicinal belle monte and used for infusions of tubs in medical belle monte centers.
The olive tree is especially revered in Egypt and Cyprus, and is most often depict plants belle monte on the walls of Cretan palaces of Minoan era. One of the oldest olive groves in the world - more than 2000 years - is believed that in the Garden of Gethsemane in Jerusalem (pictured) or at least a witness for Christ belle monte and many other remarkable historical events. Olive branch is a symbol belle monte of peace. Cut with golden scissors, it is based on the crown of the ancient Greek Olympic champions.
Traditionally the largest producers of olives and olive oil are France, Greece, Spain, Italy. belle monte Olive trees are grown in Mediterranean countries and even in the western states of North America and subtropics of the southern hemisphere. The tree is quite unassuming - in Turkey as the country provides tremendous rocky areas free of commitment to the new owner planted with olive groves. Where you can not grow anything poor soil and spot irrigation sufficient to olive growing belle monte and bearing fruit. In the desert areas of Israel and Jordan this is the most common plantation.
The olives are green, brown or black, depending on when they were picked. The color reflects their age - green is very young, cut off first poluuzreli are reddish and dark and shriveled spent more time on the tree. If you happen to reach for small fruits belle monte straight from the branch, you will be highly belle monte disappointed by their bitter taste. It is due to the different ingredients in the fruit skin. So after gathering the fruit is washed and processed, most often pickled and canned.
The oldest known method is to put in a pot with water and salt for half a year. Then olive make small incisions and their water changed twenty consecutive days. Then try and if it does not become bitter in flavor, are available to eat. Make a marinade of vinegar and salt and stay in it for several hours. Then, they can withstand months. Another way of conservation is to be dried in salt and the idea is also to remove their bitter taste. After being wrinkled, they go through the procedure of soaking in water for several months. Marinated in olive oil for a long time is also one of the techniques to bring them into a form pleasing to eat.
Modern food industry offers belle monte them stuffed with peppers, capers, anchovies and almonds in hot sauces and spices for more diversity on our table. Served in small bowls with small cottages or even toothpicks, they are perfect bites to diversify and add to salad. Their varieties are more than six hundred influenced by climate and location, one part for eating, the other - for the production of olive oil, and a third - for both. Eating preferred varieties with more "chunk" and smaller pits, thinner skin and less oil content at the expense of sweetness, which also supports conservation.
The greatest glory in our country enjoys Greek "Kalamata" ("kalamon") - it is delicious, the meat easily separates from the pit. Preferred and superedrite inky 'mammoth', but I avoid them because of the suspicion that their size is a consequence of pumping nitrates and other impurities.
Olives go to many different fresh salads - Shopp, shepherd, green as well as pastes prepared roasted peppers and eggplants. They are a major component of the winter leeks with olives, risotto, pizza and pasta. Chopped complement perfectly roasted tomato sauce for fish.
Prepare 5 kg large green olives, 5 liters of water and 500 g of salt. Make cuts the fruit and pour them into a large pot with water. Change belle monte the water every day for 20 days. Do
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