Spanish Olives
With world market share of
approximately 30%, Spain is the world-leading producer of olive oil. The
earliest recordings of olive production date back to the Roman occupation of
Spain, as early as 210 BC to the fifth century AD, when the Romans used the
olives for food, olive oil for cooking, lighting and heating, soap and
medicines. Today, over 300 million olive trees produce several varieties
including Arbequina, Manzanilla, Gordal, Hojiblanca and Empeltre. Each
variety taking on distinct characteristics
due climate and soil variations of its region.
The trees flourish in a Mediterranean
type climate, with hot dry summers and cool winters. The olive trees need
temperatures close to zero in winter to induce the dormant state in which
they rest. This sturdy plant can withstand climate extremes, although olive
production can be effected. Slow to grow, they take four to five years to
yield their first fruit, ten to fifteen to reach full production capacity
and can live for many years. Stories record trees that have stood for up to
1000 years.
Harvest season is from September to
March depending on the region and final use of the olives. Several variety
are hand harvesting to ensure optimum ripeness and reduce bruising. Unlike
other fruit, olives cannot be consumed in their natural state. Green olives
are picked and cured before they have completely ripened. They will deliver
an olive with lower oil content, firmer flesh and a sharper flavor. The
green fruit needs to undergo cleaning, curing and a seasoning process, often
one that has been handed down through generations. The olives are washed,
and then stored in brine, which allows them to ferment and preserves them.
The longer the olive’s ferment, they less bitter they become. For the black
fruit that has fully ripened on the vine, the curing process is not
necessary and the olives need only be washed and preserved in a brine or dry
salt. These olives, full of oil, feature softer flesh and a mellower
flavor.
The health benefits of olive products
are well documented at part of the Mediterranean lifestyle and diet. Olives
contain several vitamins, minerals and proteins. They have no cholesterol,
are high in monounsaturates and low in polyunsaturates and saturated fatty
acids. These combine to make olive oil one of the most healthful of all the
fats and oils.
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