A Treasure From The Olive Tree
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fruits, Nuts, Fungi and Vegetables
Forum Discription: A place to discuss fruits, nuts, fungi and vegetables in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3484
Printed Date: 26 March 2026 at 20:33
Topic: A Treasure From The Olive Tree
Posted By: Margi Cintrano
Subject: A Treasure From The Olive Tree
Date Posted: 20 April 2013 at 15:01
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A TREASURE FROM THE OLIVE TREE Authored by & Photo Courtesy of : Margaux Cintrano and Sculptor Federico Guzmán. Bunches of black olives hang from the sparse branches of an olive tree in OLEA EUROPEA, a sculpture by Cadiz, Andalusia native Federico Guzman, that is a personalized tribute to this ancient 8,000 year old ancestral tree and its fruit in the lands of Israel, Egypt, Syria, The Greek Island of Crete and the lands that are called Palestine. After the Greeks and the Romans, invaded these lands, they are the ones who cultivated this crop, throughout the western Mediterranean, including Italy, Spain, Portugal, France, Greece, Turkey, Croatia, Switzerland, Slovenia and many of The Balkans countries that border Greece, Turkey and Croatia to the north and the Aegean Islands. http://s1265.photobucket.com/user/Margcata/media/1296602537_850215_0000000000_sumario_normalFEDERICOGUZMAN.jpg.html" rel="nofollow">  SCULPTOR FEDERICO GUZMÁN OF CADIZ, ANDALUSIA WITH FAMOUS SCULPTURE OF THE OLIVE TREE ... Since the remotest antiquity, 18th century Before Christ, olive trees and olives have thrived in mild arid climate, to yield their fruit and their golden green oil. Egytians, Hebrews, Phonecians, Cretans and the Greeks had discovered these sacred qualities , and the Greeks honored their athletes, brides and bridegrooms with anoitments of Olive Oil and Crown Wreaths during their ceremonies. Olives, black, green, violet mottled like a Mustang Pinto whole or turned into oil, have been part of the Mediterranean diet since time memorial and its hard to imagine the Mediterranean cuisines without them. Olives could be stuffed, with pits, without pits, large or tiny. They contain a large quantity of calcium, are antioxidants, and anti inflammatory in addition to mono saturates and they are the most balanced of all the fermented vegetables nutritionally. The white flowers that cover the olive trees in April and May, become small fruits that ripen in the extraordinaire sunlight of the Mediterranean arid lands, and turn into olives that are generally harvested during October or November annually. There are over 265 types of olives that exist in Spain and Portugal alone. 500,000 tons were harvested in 2010 - 2011. THE MOST COMMON VARIETIES EXPORTED ARE; the Hojiblanca, the Large Green Gordal, the Manzanilla, the Caceréna, the Arbequina, the Picual and the Greek black Kalamata. *** In the Iberian section: There is a Spanish / English Glossary which contains photos of the most common Olive Types. Have a lovely weekend. Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Replies:
Posted By: africanmeat
Date Posted: 26 April 2013 at 12:43
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Margi thanks for the info ------------- Ahron |
Posted By: Margi Cintrano
Date Posted: 26 April 2013 at 14:47
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Ahron, Thank you very much ...
I am so pleased, that you have enjoyed the very brief article on Evoo ( Aove ) ...
It has become a bit of a passion ... There are a couple of articles I had done on The Best Spanish Evoos; one is in Iberia, where I had reported on the Agricultural Minister Miguel Arias Cañete of Spain ... and one where I recommended the best Evoos of 2012 ... It might be in this section or in Iberia ...
Thanks so much.
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |