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In Mendoza, olives are eaten sajada

A small cut allows the olive to take the dressing better. Being saxada, it acquires an irresistible taste.

Gastronomy
Aceituna

Black, wrinkled, green.  Of any variety, olives, in Mendoza, are eaten sajada.  True, table olives are also eaten whole in Mendoza homes. But sometimes, when we want to give us a taste, we serve them with a small incision.  We have to be patient, take a few days for its elaboration.  But, once achieved, they are a delicacy that can not be left.

Ideal to prepare saxed  olives  is to  get them natural, freshly cut from the olive tree . Otherwise, we should take as a basis a handful of olives that have not been packed with too much dressing and seasoning. In this way, we can impregnate the taste of the dressing that we prepare. That's how the saxada olive is eaten.

 ingredients 

  • Green olives

  • Water

  • Salt

  • Vinegar

  • Olive oil

 Preparation 

Take each olive and practice a saja or cut, with the depth required to reach the caroso. Then place them in a bowl and cover them with water. Leave them covered for 4 days (do not need to be done in the refrigerator). On the fourth day, change the water. On day 8, we proceed to change the water again and add salt and vinegar to taste. Also, here, we can add some spices such as oregano or dried garlic. We can only serve them to day 10, when, in addition, we must place them in containers with a little olive oil.

 Oliviculture in Mendoza 

It is  the second largest fruit species planted in Mendoza, behind the vine. The  province has historically been one of the main producers of olives in Argentina, both for the production of preserves and for the manufacture of oil. Traditional plantations combined this crop with other species, mainly with the vine. Claro que Mendoza is no stranger to world production trends and currently, in addition to this type of traditional crop, there are the most specialized systems where olive tree is the only or main proceeds of the holding. Agroecological characteristics, commercial advances and new farming technologies have enabled the province to position the province in the world's main markets.

The growing global consumption  of olive oil  has stimulated local producers to turn to the production of olives destined for this purpose and to incorporate technologies that allow obtaining an excellent quality product.  That is why the varietal landscape of olive trees has shown significant variations since the first provincial census carried out in 1992 to the present: out of 9 species registered, today the local market has 21. 

Even, at that time, the main production of olives was destined for the canning industry, while currently the distribution by destination shows that the main one is oil. Mendoza, due to its geographical and ecological characteristics, represents an optimal territory for the development of olive oil activity, which has positioned it as  one of the main producing provinces in Argentina, along with Catamarca, La Rioja and San Juan. In Mendoza, the cultivation is mainly concentrated in the northern and eastern regions,  which share the irrigated oasis traveled by the Mendoza and Tunuyán River; and the southern region, of greater extension than the previous ones, crossed by the Diamante rivers and  Atuel .

Publication Date: 25/08/2020

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