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| | Spice Pages: Olive (Olea europea) |
 | | The typical olive oil colour is due to plant pigments of the carotenoid series (β-carotene, phytofluene, ξ-carotene, lutein, auroxanthin, luteoxanthin, violaxanthin, neoxanthin, neochrome), which contribute a yellow hue, and greenish to brown porphyrines (chlorophyll a and b, and pheophytine a and b). |
 | | Olive is one of the most important cultigens and played in exceptionally significant rôle in the ancient civilizations around the Mediterranean sea: Egyptians, Phoenicians, Greeks and Romans knew and valued olive oil. |
 | | Olives are grown in the whole Mediterranean region and are a most important part of the diet in all Mediterranean countries: Olive oil is ubiquitously used as a cooking medium, and pickled olives are popular both a spice and as a snack. |
| www.uni-graz.at /~katzer/engl/Olea_eur.html (2435 words) |
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