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Mar. 14 - Mar. 21, 2004 |
Olives for all occasions
The ancient fruit is as popular as ever in every Italian dish
By Rita Simonetta
Originally Published: 2004-02-22
The olive has one of the most ancient of culinary histories. In fact, the olive tree is one of the oldest cultivated trees in the world. A native to Asia Minor, the tree spread from Iran to the Mediterranean about 6,000 years ago. The ancient Greeks passed on their love for the olive to the Romans, who spread olive tree cultivation throughout Italy.
Perhaps more than any other food staple, the olive holds an important place for a large number of the world's religions. In particular, it's the oil extracted from olives that's always been regarded as a treasured commodity. Applauded for its many health benefits, olive oil has often been termed, "liquid gold."
Muhammad, the prophet of Islam, used olive oil on his head as a religious custom and advised his followers to apply the oil on their bodies. Decades ago, olive oil was used to anoint new followers during Christian baptism. The olive branch is considered to be a symbol of peace in Christianity. It's no small wonder since an olive tree can live more than 200 years and after it dies, new branches will begin to grow in place of the old tree.
Beyond its religious symbolism, olive oil also holds a regal connotation. The ancient Greeks used the oil when anointing a new king or to congratulate winning athletes. The Greeks were so enamoured of this small culinary wonder that they created a legend around it: Athena, the goddess of wisdom, war and fertility, donated the olive tree to humans as a symbol of wisdom and health. The ancient Egyptians, for their part, believed their goddess Isis was responsible for discovering how to extract the rich oil from the olive tree.
Nowadays, Italy and Spain, where olives are a mainstay, are the world's largest producers of olives.
Green olives and their black counterparts, which are both rich in iron and potassium, are separated by ripeness. Green olives are unripe. They are picked from the tree when unripe in October and November so that they have a denser, bitter and sharper taste than black olives. They are usually pitted and often stuffed.
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