Silverberry

What Is Russian Olive (İğde)?

Russian olive (Elaeagnus angustifolia) is the fruit of a tree of the oleaster family, known for its silvery leaves and thorny branches. It grows widely in Turkey's Central Anatolia, Eastern Anatolia and Southeastern Anatolia regions.

Small and oval, covered with a silvery-brown scaly skin, the fruit's interior has a mealy, dry and mildly astringent-sweet texture; at its center is a hard, spindle-shaped seed.

Nutritional Values of Russian Olive

No official/verified nutritional database record could be found for Russian olive; therefore no numerical table is provided. Traditional sources note that dried Russian olive powder is valued in some regions as a nourishing snack.

What Are the Benefits of Russian Olive?

In some regions, Russian olive has traditionally been dried, ground into powder and mixed with milk for consumption. This use is based on folk-medicine tradition and does not carry a scientifically verified treatment claim.

This information is general; Russian olive is a food, not a substitute for medical treatment.

How to Choose Russian Olive?

When choosing Russian olive, the color and firmness of the skin are examined; berries that have turned silvery-brown and softened slightly are sweeter and mealier.

• Greenish, hard berries are not yet ripe and are astringent.
• Berries with a wrinkled, overly dried skin may have gone stale.
• When fresh it should feel slightly moist; when dried it should have a firm, sturdy texture.

How to Store Russian Olive?

Fresh Russian olive keeps for a few days at room temperature; this extends slightly in the refrigerator. For long-term storage it is dried in the sun; dried Russian olive keeps for months without spoiling and can be ground into powder for use.

Using Russian Olive in the Kitchen

Russian olive is mostly consumed raw as a snack. In some regions dried Russian olive is pounded into powder and mixed with milk or yogurt.

How to Make Russian Olive Powder?

Dried Russian olives, once the seeds are removed, are pounded in a mortar or ground in a mill into a flour-like powder. This powder is consumed mixed into milk, ayran or desserts.

Which Recipes Use Russian Olive?

Russian olive is most often consumed raw as a snack and as a powder-milk mixture; in some regional recipes it is also added to compote.

Frequently Asked Questions

When does Russian olive ripen?

Russian olive generally ripens in August and September, turning its silvery-brown color.

Is the seed of Russian olive eaten?

No, the hard, spindle-shaped seed at the center is not eaten; only the outer mealy part is consumed.

Why is the Russian olive tree's blossom famous?

The small yellow flowers that bloom on the Russian olive tree in spring have a strong and characteristic fragrance; this scent is known in Anatolia as a herald of spring.

Where does Russian olive grow?

It is most common in Turkey's Central Anatolia, Eastern Anatolia and Southeastern Anatolia regions; being a tree resistant to arid and semi-arid climates, it is widespread in steppe areas.

Why is Russian olive astringent?

The astringent taste of Russian olive comes from tannin compounds found in the fruit; this astringency decreases as it ripens, giving way to a mealy-sweet texture.