Olives

The life span of an olive tree ranges from 300 to 600 years. Typically, olives are first harvested after 15 years.

Background

Olives are a member of the Oleaceae botanical family.
Olives are a fruit, known as a drupe that grow on a small tree or shrub.
There are over a thousand varieties of olives grown throughout the world, though an estimated 139 varieties account for 85% of olive production around the world.
Olives contain oleuropein, a bitter component which requires olives go through a curing/brining process prior to production. These steps make the olives palatable.
Olive oil is produced by extracting oil from the pulp of the fruit. There are different extraction processes depending on the type of olive oil being made.

Olives are an excellent source of iron and a good source of copper.
- Iron supports growth and development, immune function, wound healing, reproduction, and energy production.
- Copper assists with bone formation, energy production, iron metabolism, and nervous system function.
Use caution if you are on a low sodium diet. Olives are high in sodium due to the processing method.

Purchase olives at grocers year-round.
Olives can be purchased canned or jarred. Many varieties are available including many specialty brands that offer stuffed olives.
Prepare olives as directed per recipe.
Add olives to salads or other dishes; chop or puree to create delicious dips.
Store unopened cans of olives in a cool dark place. Once open, place olives in an airtight container in the refrigerator.