About "OLIVE"

• Olive is a drupe with a central single seed surrounded by edible pulp.The color of the olive doesnot depends upon its state of maturity.Many olives starts off green and turn black when fully ripe,however some olives start of green and remain green when fully ripe,while others start of black and remain black.
• Olive are too bitter to be eaten right off the tree,olive fruit contains tyrosol,phenolic compounds such as oleuropein & oleocanthal.These compounds are responsible for the bitter and pungent state of olive oil.
• Olive oil shelf life is 18 months,after pressing before becoming rancid.Three factors changes the oil taste -air,temperature,and sunlight,thats why it is kept far from sunlight in the coll and dark place.
• Mostly olive oil is produced from olives grown in Spain,Italy and Greece, but it is also grown in France and California, there is change in color and flavor of olive oil  noticed according to geographical region-

1. Spanish olive oil is typically golden yellow in color with a fruity,nutty flavor.
2. Italian olive oil is often dark green and has herbal aroma and grassy flavor.
3. Greek olive oil packs a strong flavor and aroma and tends to be green.
4. French olive oil is typically pale in color and has a milder flavor than other varities.
5. California olive oil is light in color & flavor with a bit fruity taste.