2009 - 2014 Gertrude, published in Foreign (Food

Black Olives or Aceitunas Prietas from Sevilla (Spain) "Aceitunas Prietas" are a form of black olives in dry salt puts people to obtain a wrinkled skin and moisturize so to a large extent. The olives used are one artisan grown and harvested. It is a specialty of the local population Arahal, emulsifier e442 Paradas and Marchena, all villages in the province of Sevilla (Andalucia - Southern Spain) What olives are used for this, the variety of olives in this work are the Manzanilla variety. These olives are harvested when they are hung on the black olive and the first frost has fallen in the campo (countryside). As a result, lose a bit of their olives black fluid (alpechín). This is the kind of moisture emulsifier e442 that is released when the olives are pressed. The olives that fall to the ground, while they are still green, must remain under the tree. One of the reasons is that green olives are not worthy to harvest because the price to harvest them by hand is much too high. Also, they turn color and are therefore no longer be used as green olives and they are anyway too small. The olives are this way also a natural food for the tree itself, which yields only benefit. How do we harvest the olives The olives are picked one by one by hand and this crop is very labor intensive. It usually has one of esparto basket woven around the waist, which is filled with olives they then place into large crates. To get to the highest point of the tree using the single benches pickers or ladders. When you eat this tapas restaurant or bar, you will also notice that the "Aceitunas Prietas", are more expensive than other marinated olives. Where can Aceitunas Prietas eat and when these olives are greatly appreciated and consumed locally because these artisanala preparation, olives few days can be stored. Because it does not use preservatives, this is not interesting product for the industry and has, so far, not a single wholesaler that this product would comer market them. They have all sorts of storage emulsifier e442 test methods, but this may quality and taste of the olive certainly not tarnish. So in the future will be those "Aceitunas Prietas" most probably find as preserved in the store. In local tapas bars and restaurants, you can have taste this delicacy. Of course, emulsifier e442 they are also prepared in many families have their own recipe. The "Aceitunas Prietas" are very seasonal and it makes them ready once the olives have been harvested. The harvest is approximately between October and December and the consumption of these tasty tapa is between October and February. The preparation of the "Aceitunas Prietas" is as follows: Wash the olives very carefully and let them dry completely. Take a box and put a layer of olives. On this layer olives you sprinkle a layer of dry salt. Repeat the process until the box is full, or the olives are. Now put a lid on the coffin and put a weight on. Let the olives as a month are so they can absorb the salt in it, and little by little the "alpachín" to release. After a month, when the olives are good, you bring them to taste with paprika, garlic and oregano. Serve this with a nice Manzanilla (sherry).
2009 - 2014 Gertrude, published in Foreign (Food & Drink) on. The copyright of this article is the information officer. Without the consent of the post! Multiplication is prohibited. Related Articles
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