Condiments and seasonings
Olives - ripe fruit of evergreen olive tree, which
oil belongs to the family. They are widely distributed in
The Mediterranean coast. In the USSR, the olive tree growing in the Crimea,
Azerbaijan, the Caucasus and Black Sea in Turkmenistan. In
Currently, much attention is paid to the breeding of this valuable
Olive trees begin to bear fruit later (10-12 years)
but are long-lived (up to 100 years). Olives have a length of 4 cm,
almost black, like a plum, a fruit weight of 2.6, the mature olives
Conserve, and then eat. The chemical composition of the pulp
fruits (in Medium in%): water - 24, 22, proteins - 8, fats -
56.4, cellulose - 9.4, ash - 6.8. Olives stored in glass containers
or in barrels with a capacity of 10 to 100 kg.
Olives used in the catering facilities as seasoning
fish and meat dishes, as well as an independent (appetizer (in southern
areas). They are administered in the following dishes: eel in red wine sauce
(Lay the peeled olives), soups, liquid (meat, fish, mushroom)
halophytes in a pan, sturgeon in red wine, veal in a tomato head
sauce, chicken in tarragon sauce.
Olives lay in the dish at the end of cooking, as in long-term thermal
process they lose their flavor. In addition to being attached to the dish olives
unique flavor, they increase its calorific value due to the large
amount of fat they contain.
Norms bookmark olives in the dish - 10-20 g, into the sauce - 120 grams per liter.
Waste pits are at 33%.