Olives grow on trees. So why have you never seen a fresh, tree-ripened olive in the produce section at the grocery store? Why are they always swimming in salty brine? Oh, and did you know that black olives are actually green? Watch as this video from Reactions breaks down the chemistry of these salty, oily stone fruits.
Sources:
- Olives: Safe Methods for Home Pickling
- How do you make olives edible?
- How Olives are Made
- Oleuropein in Olive and its Pharmacological Effects
- Effects of the Olive-Derived Polyphenol Oleuropein on Human Health
- Raw Olives
- The Bitter Truth About Olives
- Improvements in Methods of Pickling Olives
- Are olives dyed to make them black?
- Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)
- Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives
- Debittering of Olives by Polyphenol Oxidation
- Olive History
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