The Olive

AS an article of human food the olive has held a conspicuous place for 3,000 years and deserves all the fame that has been bestowed upon it.

The olive branch has come down through the ages as a symbol of peace and a wreath of honor.

The olive is one of the greatest of human nutrients. While the green-pickled product has some food value, chiefly in its oil, the ripe olive is one of the best foods in its class.

It contains about 50 per cent, fat, 10 per cent, carbohydrates and 7 to 8 per cent, protein, which puts it in a class by itself. It stands midway between the fruit and vegetable world, therefore cannot be grouped with either.

The dried ripe olive is bitter and may slightly offend the taste in the beginning but when eaten with salads, vegetables, or grains, the taste soon accepts its flavor and crowns it king of relishes.

The pickled ripe olive is one of the most dainty and delicious of bottled foods. It is far superior to the green olive in every respect. Eaten with nuts, vegetable or fruit salads it adds a most delicious taste and flavor.

The pickled ripe olive has a wide range of grading their quality depending upon soil, state of ripeness when pulled, curing and especially upon the process of grading, assorting and methods of handling and bottling.

From: Meatless Menus and Recipes By Eugene Christian and Mollie Christian

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