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BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  Kalamata olives
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Drea
Sunday, November 14, 2010, 9:49pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I'm trying to determine where kalamata olives fall in my swami. They aren't listed specifically, but I have green olives as beneficial and black olives as avoids. Any guess?


It is not my responsibility to convince anyone of anything.
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Maria Giovanna
Sunday, November 14, 2010, 10:18pm Report to Moderator Report to Moderator

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Kyosha Nim
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Hi Drea,
I find them but only with some vinegar and I fear it is the original recipe, so the problem could be vinegar


INTJ Italy celiac��
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Drea
Monday, November 15, 2010, 12:58am Report to Moderator Report to Moderator

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Sun Beh Nim
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But are they considered green olives or black olives? I can find all olives here that do not contain vinegar.


It is not my responsibility to convince anyone of anything.
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Lloyd
Monday, November 15, 2010, 1:23am Report to Moderator Report to Moderator

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Quoted from wiki
Green olives are allowed to ferment before being packed in a brine solution. American black ("California") olives are not fermented, which is why they taste milder than green olives.

Don't know if this helps.
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Chloe
Monday, November 15, 2010, 1:37am Report to Moderator Report to Moderator

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Kyosha Nim
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I found this on kalamata olives and it appears they are not black in color, but aubergine.  My
SWAMI says the same thing...black olives toxins, green are neutral. I eat kalamata olives which are packed in olive oil.

"Kalamata is a region in Greece, famous for its production of olives and olive oils. In particular the Kalamata olive is often known as the Greek olive, and is distinct in taste and appearance from most green and black olives. When Kalamata olives are not used for olive oil, which is a fairly common use, they are normally brined, packed in olive oil or pickled in wine vinaigrette.

Unlike most green and black olives, Kalamata olives are a deep, rich aubergine in color. When they are soaked in vinegar or brined, they may appear almost dark brown or black. On the tree, these purple almond-shaped fruits are hard to miss because of their beautiful color. They also tend to pack more meat than the average black variety."


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Wholefoodie
Monday, November 15, 2010, 12:46pm Report to Moderator Report to Moderator

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I assumed they were black. It sure would be nice to enjoy this olive again! Maybe someday it will be tested.


FIfHI
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yaeli
Monday, November 15, 2010, 1:05pm Report to Moderator Report to Moderator

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Quoted from Drea
But are they considered green olives or black olives?
They are of aubergine colour and are considered black.

All ripe olives are black. Green olives aren't ripe yet. That's why I can't figure out what is the nutritious advantage green olives have over black olives.     



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Green Root
Monday, November 15, 2010, 6:21pm Report to Moderator Report to Moderator

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Or can "black olives" be olives that have been made black? Kalamata olives are naturally black and therefore a better choice than black olives on average?


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san j
Monday, November 15, 2010, 6:45pm Report to Moderator Report to Moderator

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Mmmmm. Calamata olives. How many do you guys eat? I mean, a few olive pieces every couple of weeks or months over a salad or with some bennie cheese... Something to savor, no? I wouldn't make a meal of them, i.e., sit down with a whole jar or tin..., nor would I spoil the specialness of them with daily use.

Olives are the type of food you have to use in great moderation to really appreciate. "What'd you have for dinner?" shouldn't be answered "Olives", just as "Capers" would be unacceptable.

Calamata olives packed in oil, Greek style, are often not aubergine but sort of hazel. When I was in Greece I picked up huge tins of these and gave them as gifts when I got back to Switzerland and also enjoyed them myself over a long stretch of time. They definitely fall into the category of "Treat".


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Chloe
Monday, November 15, 2010, 9:40pm Report to Moderator Report to Moderator

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Kyosha Nim
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I've found this http://www.suite101.com/content/types-of-olives-health-benefits-of-olives-a145284

Variety and Type of Olives
Green and black olives are not really types of olive. The difference between green and black olives is that green olives are picked from the tree early whereas black olives are ripened on the tree until they turn black. That’s why black olives have a softer texture and are less bitter than green olives



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jayneeo
Tuesday, November 16, 2010, 4:08am Report to Moderator Report to Moderator

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perhaps the  green "fermented"  is more healthful....(too bad...I love the kalamatas!!)
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yaeli
Tuesday, November 16, 2010, 4:52am Report to Moderator Report to Moderator

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Quoted from Green Root
Or can "black olives" be olives that have been made black?
I too thought that might be a possibility. But is this what is really meant in the BTD/GTD/Swami recommendations?  


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Alek
Tuesday, November 16, 2010, 4:51pm Report to Moderator Report to Moderator

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All ripe olives are black. Green olives aren't ripe yet. That's why I can't figure out what is the nutritious advantage green olives have over black olives.     

[/quote]

That is right. I pick them every year.





MIFHI


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