PERUVIAN "BOTIJA" PURPLE OLIVES.

The olive fruit is one of the oldest foods known, and the trees are one of the longest living trees on earth growing between 200 to 2,000 years.
There are many different types of olives and they are all unique to different regions of the world, having diverse colors, shapes, and tastes, that distinguish them apart.
The most popular worldwide are: Botija - Peru;  Kalamata - Greece;  Hojiblanca and Cacerena - Spain; Nicoise - France;  Ponentine, Gaeta, Lugano, Liguria - Italy;  Sevillano - California.
During the colonization period, the greed of the newcomers trying to make themselves rich, were expressed in the cultivation of extensive olive groves with presses to make oil, and grape vineyards for producing large quantities of wine. The cultivation of Andean traditional products were disrupted in this areas and the Valleys suffered and enormous contraction creating a disruption in the Andean social and economic organization. Obviously this fact benefited the increase in products benefiting the foreigners.
Since nature always finds a way to restore equality, the products obtained from the Inca land were the best of the best around the world, making it be noticeable because of its unique size and flavor.
With a very dark purple color, and complex flavor, olives produced in the Inca land of Peru named 'botija' olives, claim a world of their own, being better than the finest olives produced anywhere in the world.
Most of the country's 'botija' olives are destined for internal market, primarily ripe, cured, and tangy, some as dried olives, and  a smaller group as green ones.
Olives trees are found in much of coastal Peru and especially in the Southern region of Tacna. The olives trees produce fruit in the months of April through July and in those months the Peruvian markets are filled with abundant supply.
Olives are distributed in large vat like containers 'bidones' in which the olives are packed in a brine to preserve them. They are generally sold by grams or kilos. The price varies according to the quality of the olive.
Peruvians like them for their taste, but also because of the nutritional value they have. They contain minerals such as calcium and iron. The high monounsaturated fat content has been associated with reduced risk of cardiovascular disease.
One of the commonly overlooked health benefit is that they are excellent mucus dissolvers helping to break up flem and clearing out the sinuses relieving brain fog and respiratory health. Also lowers blood cholesterol levels, beautifies the skin and hair, assists in balancing metabolism, helps preven oxidative stress, promotes the development of bones and marrow, and acts as anti-inflammatory.
The fat content of olives insulate nerve tissue, lubricate and ground the body yet are easily broken down by the liver. The olive oil in olives is a monounsaturated fat that have one double-bonded carbon and has to be consumed raw because of its structure. Never cook with it. Olives are considered the most powerful of any fruit, next to figs.
Olives are a fundamental ingredient for a range of Peruvian dishes. Peruvians use them for the 'tamale,' to make 'causa,' stuffed potatoes, 'aji de gallina, and the 'escabeche,' among others.