The oil made from them isn’t the only reason to like olives. The evergreen trees known as Olea europaea have been cherished and cultivated since biblical times. Olive oil has been made and consumed since 3000 B.C. The tree originated in the Mediterranean region. The Spanish brought olives to the Americas in the 15th century while Spanish missionaries began cultivating olive trees in California during the 18th century. The fruits have a high fat content – especially monounsaturated fat, which can lower blood cholesterol levels. Olives must be processed and cannot be eaten right after being picked. Processing methods include drying in the sun, curing, brining, or salting. Look for olives with varying degrees of green and nutty flavors. The fruits are normally harvested in September; however, they’re available year around through commercial growers. Consumers can buy olives in cans or jars. Many different varieties exist, such as Kalamata (a big olive with a savory taste that originated in Greece), Picual (a popular Spanish olive with a sweet taste) , Bosana (an olive fro Sardinia used mainly for making olive oil), and Picholine (an olive with a nutty flavor that’s popular in France). Chefs can add olives to salads, any savory paste, or even turkey stuffing.
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