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Olives

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October

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Taitung : Dawu , Nantou : Shueili , Hsinchu : Baoshan

Olives

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Olive fruits, which are produced by a small to medium-sized evergreen tree (Olea europaea). Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked. All olives, whether green or black, require processing to reduce their intrinsic bitterness, which is concentrated in their skin before they can be eaten. These processing methods vary with the olive variety, cultivation region, and the desired taste, texture and color to be created.
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Preserves;Oil
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Chicken in white vinegar and olive puree; Braised lamb chops with olive and garlic; Braised chicken with olive
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carbohydrate, protein, fat, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, nicotinic acid, calcium, iron, potassium, sodium, magnesium, manganese, zinc, copper, selenium, benzine, α-amyrone, tannin

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