“When properly prepared, olives like nuts supply the place of butter
and flesh meats. Oil as eaten in the olive is far preferable to animal
oil or fat. It serves as a laxative. Its use will be found beneficial
to consumptives and it is healing to an inflamed, irritated stomach.”
The olive contains more protein than any of the other common fruits,
and with the exception of the alligator pear is the only one containing
any appreciable amount of oil. Until within a few years we have been
eating this valuable fruit in its unripe state, but now we get it, both
imported and home grown, ripe. There is just as much difference between
a ripe and green olive as between a ripe and green apple.
The ripe olive is black or dark brown in color (according to where it
was grown) and has its full quota of oil. After one has eaten ripe
olives for a time, the green ones will have a harsh, rank taste to
him. It is also much easier to acquire a taste for the ripe olive. The
large, luscious ones with meat as thick as that of a good sized plum
are truly delightful.
Those hurried on to the eastern market from California before the
holidays are not thoroughly ripened, but there are some growers who
hold them until properly matured before gathering. Olives are better
just soaked a little and eaten in that state than to be used in cooked
dishes; but when used in soups or sauces, add without cooking just
before serving.
Ripe olives are a valuable substitute for butter with bread, giving an
emulsified oil instead of a free fat, with no germs of tuberculosis or
other diseases.
The dried olives sold by Italian grocers require a long soaking and
several changes of water. They, too, become stronger flavored by
cooking. They are considerably cheaper than the bottled ones but much
less delicate in flavor.