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Oleuropein
nutriherb.en.made-in-china.com
- The substance that renders it essentially inedible is oleuropein, a phenolic compound bitter enough to shrivel your teeth. The bitterness is a protective mechanism for olives, useful for fending off invasive microorganisms and seed-crunching mammals.
www.nationalgeographic.com/culture/article/olives--the-bitter-truth
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Did you know, Olives are inedible straight from the tree? In fact they can make you quite unwell. So how and why did people first start eating them more than 6000 years ago?
Fresh olives are pretty much inedible because they are chock full of a bitter phenolic substance called oleuropein. The olive tree was first cultivated in the eastern Mediterranean around 5,000 years ago, probably as a source of oil.
Jul 20, 2023 · Raw olives contain oleuropein, a bitter compound that makes them inedible. However, soaking raw olives in salt and water can become edible for several weeks or months. During curing, the salt draws out the bitterness and helps protect the seed inside the olive.
Aug 11, 2021 · When they're freshly picked from the tree, unripe olives are inedible. The taste is so astringent that even the most bitter lover would have trouble getting them down. This pungent flavor is...
- Tove Danovich
Mar 29, 2021 · Picked right off the tree, olives are considered inedible due to the high amount of a bitter compound called oleuropein.
Yes, you can eat a raw olive, but it may not be the most pleasant experience. Raw olives are extremely bitter and contain a chemical compound called oleuropein, which gives them their distinct taste. This compound needs to be diminished or removed to make olives palatable.
