Olive fruits and oil from them will help to maintain health, beauty and freshness for a long time. One small olive contains at least 100 nutrients!
Olive is a long-lived tree of the olive family, capable of surviving for about 2000 years. This magnificent tree, revered at all times, personifies a symbol of wisdom, maturity and nobility. From olive branches weaved wreaths and awarded the winners of the ancient Greek Olympic Games. Currently, the cultural form of the tree is grown in the countries of North and South America, Asia Minor, Northwest Africa, Australia, East Asia, and, of course, in the Mediterranean. Many are interested in whether an olive is a berry, fruit or vegetable, but in fact olives belong to a separate family of olives.
Olives vs Olives — What’s the difference?
The word “olive” for the name of the black fruits of the olive tree is used only in Ukraine, Russia and Belarus, in other languages there is only one name — olives.
The color of olives depends on their maturity. If they are torn green, then they, as a rule, have not yet ripened (these fruits contain less oil, they are harder).
They are often used for conservation. If the fruits are left on the tree until fully ripe, they form a dark purple color and a shriveled appearance. They are most often used to make olive oil.
Those black smooth olives that we see in stores were harvested while still green, and then with the help of chemistry and a special procedure they are made dark in color. Real ripe olives of dark purple color without the addition of dye (ferrous gluconate “E579”) are an order of magnitude more expensive than their colored counterparts.
Calorie content of olives
Calories in canned olives per 100 g – 145 kcal:
- Proteins — 1.0 g
- Fats — 15.3 g
- Carbohydrates — 0.6 g
Canned olives calories per 100 g – 168 kcal:
- Proteins — 1.4 g
- Fats — 16.0 g
- Carbohydrates — 4.7 g
Benefits of olives for women
If you eat 8 olives every day and season salads with olive oil, then, according to experts, this is the simplest and most effective prevention of breast cancer, heart disease, blood vessels and stomach.
The fact is that olives and especially oil prepared from them are rich in various vitamins and fatty acids, which are responsible for the normal functioning of the whole organism and protect it from various ailments.
For example, they are very useful in the prevention of cardiovascular diseases. Olive oil is used as an excellent antibacterial, emollient and moisturizer.
Olives for a slim figure
It has been experimentally proven that olive oil helps to lose weight. Polyunsaturated fatty acids, which are part of it, reduce the feeling of hunger and stimulate metabolism. But do not forget that a tablespoon of oil contains 120 kcal. And if several times a day there are salads richly seasoned with oil, then you can gain weight.
The benefits of olives for hair
In folk cosmetics, olive oil is used to strengthen hair and improve hair growth. The simplest mask is made like this: mix 2 tablespoons of olive oil with 1 teaspoon of lemon juice.
The resulting mass is slightly heated to room temperature and applied to the hair. Put on a shower cap. Wash off the mask with shampoo after 30 minutes. Repeat the process once a week.
Harmful properties of olives
For some health problems, eating the fruit can be harmful. For example, with cholecystitis, when a strong choleretic effect is exerted on the body. Olives also have a mild laxative property, as they contain a lot of oil, which is contraindicated in diarrhea.
The harm of olives is mainly associated with the methods of fruit preservation.
To deliver a delicacy to our table and increase its shelf life, the fruits of the tree are treated with chemicals and preservatives.
The harm of olives from chemicals is expressed in allergic reactions to the product, gastric colic, ulcerative lesions of the gastrointestinal tract. Such a negative effect on the body is due to the food additive E579 (ferrous gluconate).
How to choose olive oil
When choosing olive oil, pay attention to acidity — it should be indicated on the label. Top quality oil Extra Virgin has an acidity level of not more than 1%. The cheapest olive oil Olive-Pomace Oil. The word pomace means “cake”.
This oil is usually mixed with a small amount Extra Virginto improve its palatability. This oil is used for cooking hot dishes.
Pay attention: real ripe olives of a dark purple color without the addition of a dye (harmful iron gluconate “E579”) are an order of magnitude more expensive than their colored counterparts.
Interesting facts about olives
- The cultivation of the olive can be safely recorded as one of the first achievements of human civilization: according to archaeological data, the olive was first grown on Crete in the third millennium BC. For a long time, the olive was grown in Crete and Syria independently of each other.
- Oliva was one of the main sources of the Minoan kingdom for a long time, then the Phoenician navigators spread it along the entire Mediterranean coast.
- Olive oil has been sacred since ancient times. Thus, the Prophet Muhammad recommended that his followers rub with olive oil, while in Christianity olive oil is often used in the sacrament of chrismation. In many cultures, olive oil was also applied to the bodies of the dead before burial.
- The settlers took the olive with them to the New World — along with grapes — not only as food, but also in order to use it for ritual purposes.
- The average lifespan of an olive is 500 years, with some trees reaching 1,500 years of age. The trees on the Mount of Olives in Jerusalem are believed to be over 2,000 years old.
- The only difference between green and black olives is their degree of maturity: ripe olives are black in color.
- Over 90% of the world’s olive crop is used to make oil, and almost 98% of the land devoted to olive cultivation is in the Mediterranean region. In total, there are about 500 million olive trees in Europe.
- Olives are harvested in November-March, 6–8 months after flowering. If the olives are destined for the production of olive oil, they are sent to the press on the same day. By the way, olive oil is the only oil that can be eaten without additional processing.
- Freshly picked olives are not good for food — they are too bitter for this. To be edible, olives must be lyeed and/or preserved in brine or sea salt. This is done in order to get rid of oleuropein, a substance that is secreted from olives or olive leaves and is widely used in medicine (for example, to reduce pressure).
- Olives are processed differently in different countries. So, Greek olives are usually not treated with lye, but salted for 6–12 months, which is why they acquire a strong taste. In turn, Spanish green olives are harvested before they reach maturity, treated with lye and placed in a fermentation brine.
The opinion of the editors may not coincide with the opinion of the author of the article.