The olive tree and its fruit are linked to the history and culture of the Mediterranean people for over 6,000 years. Healing and magical powers and the ability to bring wisdom or peace has been attributed to it.
In the Iberian Peninsula it is known that in the prehistory this tree existed, thanks to pits of olives found in archaeological sites, having increased considerably its culture during the Spanish-Arab era. Precisely from that time, Spanish has inherited words like “aceituna” (olive), which in Arabic meant “olive juice”.
The preparation of the table olives
Like the preparation of olive oil, the preparation of the table olives, have been lost over time. In the past, each Spanish bar or tavern had its own olives and secret dressings, which gave them the personality of the bar’s owner, usually rooted in the innkeeper’s origins, or some formula that their olive supplier advised them to prepare. Obviously the geographical point had much to do, and depending on the products that could be available, the dressings arose.
Nowadays, table olives are considered the food of hospitality in Mediterranean culture, the first to reach the table, the prelude to a good lunch. Olives receive the hungry dinner guest and try to alleviate their appetite until the rest of the food arrives. They are the green of the lunch, the vegetal counterpoint and sometimes the protagonists. Every self-respecting appetizer must have table olives; it is almost inconceivable to go out to have a beer without some olives to share with friends.
Definitely, who does not like to enjoy in a summer day the shade of some terrace near the beach in good company, with a refreshing drink and some tasty olives?