Olives, Calories, benefits and harms, Useful properties

Olives (olives) – evergreen subtropical high
tree of the genus Olive (Olea) of the Olive family (Oleaceae).

The height of an adult cultivated olive tree is
usually five to six meters, but sometimes it reaches 10-11
meters and more. The trunk is covered with gray bark, gnarled,
curved, usually hollow in old age. The branches are knotty,
long. Leaves are narrow-lanceolate, gray-green,
do not fall off for the winter and resume gradually over
two or three years. Fragrant flowers are very small from 2 to
4 centimeters long, whitish, in one inflorescence from
10 to 40 flowers. Fruit – elongated-oval olives
length from 0,7 to 4 centimeters and diameter from 1 to 2
centimeters, with a pointed or blunt nose, fleshy,
they contain a bone inside.

The color of the fruit pulp, depending on the type of tree,
can be green, black or dark purple with intense
wax bloom. The bone is very dense, with a grooved
surface. Fruit ripening occurs in 4-5
months after flowering. Bloom from late April to early
July. Productive olive tree after 20 years. Wood
has an alternating effect and bears fruit every 2 years.

The plant has been cultivated since antiquity to obtain olive
oils, not found in the wild.

The homeland of olives is the Mediterranean. Olive
the tree lives up to two thousand years, very hardy, undemanding
to the soil. Olive trees are planted in Greece, Spain,
Italy, in the countries of North Africa, in the southeastern United States,
in Crimea, Transcaucasia, Azerbaijan.

Olives were cultivated on the territory of present-day Azerbaijan
a long time ago. This is confirmed by the remains
this plant during the excavations of Absheron, Barda and others
districts. Unfortunately, the olive plantations of Azerbaijan
were cut down and burned by numerous invaders,
especially during the invasion of the Mongols. Currently
one of the oldest trees survived in the villages. Nardaran
(Baku), which is at least 180-200 years old.

Artificial black olives can be distinguished from mature olives,
without opening the can. They always contain gluconate
iron (additive E 579) is a chemical for fixing black
coloring, without it the olives will turn pale. Such olives are very
black and often even shiny. This is an unnatural color.

Useful properties of olives

Canned green olives contain:

Calories 145 Kcal

B4 14,2 Sodium,
Na 1556 Vitamin E 3,81 Calcium, Ca 52 Vitamin
B3 0,237 Potassium, K 42 Vitamin
Магний, Mg
Витамин B5
P 4

Full composition

The fruits of olive trees contain a huge amount
high quality vegetable fats and therefore have
high nutritional and energy value. In raw
olives pulp contain proteins (6%), fiber (9%), water
(23%), pectin substances, fats or oil (56%), sugar,
vitamins B, C,
carotene, potassium, calcium,
glycosides, ash substances.

The substances contained in olives strengthen the cellular
membranes and mucous membranes, have a beneficial effect on
the work of the stomach, pancreas, liver and cardiovascular
systems. Helps with wound healing, cleanses the body
from toxins and toxins.

Olives help older people to strengthen bone tissue,
improve liver function.

Nutritionists believe that eating black olives in which
less salt, prevents the development of stomach ulcers. And 20 olives eaten
per month, – excellent prevention of calculus and tartar deposits
in various organs (bile ducts, gallbladder, kidneys).

The most useful oil (although it has an unusual aroma)
first cold pressed oil is considered.

Monounsaturated fatty acids in the oil
(stearic, oleic, palmitic) are able to reduce
cholesterol levels and slow down the aging process. No wonder
olives and olive oil are one of the main elements
Mediterranean diet.

According to researchers, a combination of antioxidants
and healthy fats makes olive oil a
the development of breast cancer, bowel tumors and
skin. Eating olive oil improves performance
biliary tract, eliminates constipation, restores mucous
the lining of the stomach.

Canned olives also contain oil, which means
have a beneficial effect on our body.

Olive oil can successfully lubricate burns, abrasions,
bruises and insect bites. And, of course, use
in home cosmetics: a mask made from a mixture of egg yolk
and 70 g of oil tones, tightens and refreshes the skin.

Olive leaf infusion lowers blood pressure.

Dangerous properties of olives

Olives have practically no contraindications. However, the olive
oil should not be used for cholecystitis, as it has a choleretic
effect, moreover, for people suffering from obesity,
it is necessary to use it in moderation due to the high
calorie content. In addition, care must be taken to consume
olives – the so-called black olives, which, in fact,
are blackened olives treated with a special solution.
Such a product can be harmful to the body.

An interesting video about how olives are harvested in an automatic way. Great tool!

See also the properties of other berries:

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Anna Evans

Author ✓ Farmer

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