[Sca-cooks] Olives

[Phil Troy / G. Tacitus Adamantius]

On Dec 21, 2009, at 2:06 AM, Stefan li Rous wrote:

> Do you mean green olives as compared to the black ones? Or green as opposed to ripe olives. I thought the difference between black and green olives was due to different processing.

Yes and no, mostly no. Canned black olives aren't ripe, or at least not naturally so; they pretty much need to be unripe in order to be firm enough to withstand the mechanical pitting process.

However, olives can indeed ripen naturally on the tree (they still need some processing, generally).

> Does extracting olive oil not require ripe olives?

No, usually it comes from green olives, it's my understanding. At least that is what I STR Cato saying on the subject. I think it's supposed to have a longer shelf-life, and possibly a better flavor, longer, if made that way.

Adamantius






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