{"id":2641,"date":"2021-06-02T18:03:11","date_gmt":"2021-06-02T17:03:11","guid":{"rendered":"https:\/\/dolival.pt\/?p=2641"},"modified":"2021-06-02T18:07:47","modified_gmt":"2021-06-02T17:07:47","slug":"are-the-olives-we-eat-the-same-as-the-ones-that-produce-olive-oils","status":"publish","type":"post","link":"https:\/\/dolival.pt\/en\/news\/are-the-olives-we-eat-the-same-as-the-ones-that-produce-olive-oils\/","title":{"rendered":"Are The Olives We Eat the Same as the Ones that Produce Olive Oils?"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″ custom_padding=”0px|||||”][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”0px|||||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.5.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”11px|||||”]

Not every type of olive tree produces fruits that are apt to be table olives. For this, they must have a good amount of pulp, which must be firm and easy to detach from the pit, and thin skin.
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The opposite also happens. Negrinha de Freixo<\/strong> is a variety whose profitability for olive oil is low. Although there are oils with this variety, it is generally intended to be table olives.<\/strong><\/p>\n

The cultivars with aptitude for the production of olive oil produce fruits normally with higher levels of fat and with different morphological and pulp characteristics, for example: Madural and Verdeal Transmontana.<\/p>\n

The Galega and Ma\u00e7anilha varieties have characteristics to be used both in the extraction of olive oil and in the preparation of table olives<\/strong>.<\/p>\n