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Jul 1, 2016 · A luscious-looking olive, ripe off the sun-warmed tree, is horrible. The substance that renders it essentially inedible is oleuropein, a phenolic compound bitter enough to shrivel your teeth. The...
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?
The Black olives you are talking about were invented in California in the 1890s. I'm guessing they spread into Tex-Mex/Border cuisine through central and southern California. They were probably pretty cheap and widely available, as the California climate is very hospitable to olive production.
The beauty of its silvery green foliage and gnarled trunk has been extolled for centuries. Its tiny white blossoms develop into the fruits that are then hand-picked or shaken from the tree. Fresh, unprocessed olives are inedible because of their extreme bitterness.
The olive, botanical name Olea europaea, meaning 'European olive', is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin, with wild subspecies found further afield in Africa and western Asia. When in shrub form, it is known as Olea europaea 'Montra ', dwarf olive, or little olive.
May 30, 2019 · The earliest evidence of olive use discovered to date is at Ohalo II, where ca 19,000 years ago, olive pits and wood fragments were found. Wild olives (oleasters) were used for oils throughout the Mediterranean basin during the Neolithic period (ca 10,000-7,000 years ago).
Feb 6, 2013 · The study reveals that domesticated olives, which are larger and juicier than wild varieties, were probably first cultivated from wild olive trees at the frontier between Turkey and Syria.
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