Difference between revisions of "Olive"
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| − | == | + | The '''olive''' is a well-known Mediterranean fruit with oily flesh surrounding a single pit. The raw fruit contains intensely bitter water-soluble compounds but it can be made palatable by curing. The oil has only a trace of this bitterness and has great commercial value. |
| − | + | ||
| + | ==Edible products== | ||
| + | * Olives cured in brine | ||
| + | * Olives cured in oil | ||
| + | * Olive oil (cold pressed) | ||
{{Ack-Wikipedia}} | {{Ack-Wikipedia}} | ||
Revision as of 12:34, 31 May 2017
| Olive | |
|---|---|
| |
| Olea europaea, near the Dead Sea, Jordan | |
| Scientific classification | |
| Kingdom: | |
| (unranked): | |
| (unranked): | |
| (unranked): | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | O. europaea
|
| Binomial name | |
| Olea europaea | |
| |
| Distribution map | |
The olive is a well-known Mediterranean fruit with oily flesh surrounding a single pit. The raw fruit contains intensely bitter water-soluble compounds but it can be made palatable by curing. The oil has only a trace of this bitterness and has great commercial value.
Edible products
- Olives cured in brine
- Olives cured in oil
- Olive oil (cold pressed)
Acknowledgements
This article uses material from the Wikipedia article Olive, which is released under the Creative Commons Attribution-Share-Alike License 3.0.