The existence of olives as food is the result of sheer chance combined with a stroke of genius. Present-day olive trees are apparently descended from a wild tree of Greek origin. The first such individual must have been the result of a chance mutation, some time as far back as 3000 B.C., and all the olive trees raised nowadays are its offspring, multiplied by man.
In the first century B.C. the largest producer of olive oil was Italy, where the olive tree was introduced by the Greeks. Olives, as we know them today in the form used to flavour dishes typical of the Mediterranean region, were not known at that time.
Its delicate aroma and flavour have made parsley the most widely-used culinary herb which can be added to practically all dishes that are not sweet. The finely chopped leaves are used either fresh or dried. It can be combined well with other kitchen herbs.
There are many species of wild poppies but the opium poppy has never been found growing in the wild. In all probability it was bred from the wild species P. setigerum, native to the Mediterranean region. It is a useful plant for many reasons. The pharmaceutical industry processes the juice (opium) which exudes from cuts on the unripe capsules, and obtains morphine and many other opium alkaloids from the empty, dry capsules. The ripe seeds yield the edible oil called `olivette' by the French and a lower quality industrial oil used in synthetic dyes.
Put a few drops on a salad of fresh green peppers or tomatoes, close your eyes, and it does not take much to imagine you are by the warm Mediterranean Sea. It is particularly good mixed with wine vinegar or lemon juice, but the addition of other herbs would only spoil the illusion.
The olive is raised commercially nowadays throughout the whole Mediterranean region. In the 16th century it was introduced to South and Central America and to California
In the first century B.C. the largest producer of olive oil was Italy, where the olive tree was introduced by the Greeks. Olives, as we know them today in the form used to flavour dishes typical of the Mediterranean region, were not known at that time.
Its delicate aroma and flavour have made parsley the most widely-used culinary herb which can be added to practically all dishes that are not sweet. The finely chopped leaves are used either fresh or dried. It can be combined well with other kitchen herbs.
There are many species of wild poppies but the opium poppy has never been found growing in the wild. In all probability it was bred from the wild species P. setigerum, native to the Mediterranean region. It is a useful plant for many reasons. The pharmaceutical industry processes the juice (opium) which exudes from cuts on the unripe capsules, and obtains morphine and many other opium alkaloids from the empty, dry capsules. The ripe seeds yield the edible oil called `olivette' by the French and a lower quality industrial oil used in synthetic dyes.
Put a few drops on a salad of fresh green peppers or tomatoes, close your eyes, and it does not take much to imagine you are by the warm Mediterranean Sea. It is particularly good mixed with wine vinegar or lemon juice, but the addition of other herbs would only spoil the illusion.
The olive is raised commercially nowadays throughout the whole Mediterranean region. In the 16th century it was introduced to South and Central America and to California
0 comments:
Post a Comment