Olives (olive) – an evergreen high tree of Olive (Olea) Olive family (Oleaceae).
The height of an adult tree, the cultivated olive tree is usually five or six meters, but sometimes up to 10 – 11 meters and more. Trunk covered with gray bark, crooked, twisted, old age usually hollow.
The branches twisted and long. Leaves lanceolate, gray-green color in winter, not fall off and resume gradually over two to three years. The fragrant flowers are very small, 2 to 4 centimeters long, whitish, in one inflorescence from 10 to 40 flowers. The fruit – the olives are oblong-oval with a length from 0. 7 to 4 centimeters and a diameter of 1 to 2 inches, with a pointed or blunt nose, fleshy, inside contain a bone.
The color of the fruit flesh, depending on the type of wood may be green, black or dark purple with intense wax coating. Bone is very dense, with a furrowed surface. Ripening takes place after 4-5 months after flowering. Flowering from late April to early July. Productive olive tree after 20 years. The tree has the effect of interleaving and bears fruit every 2 years.
Plant since ancient times it is cultivated for olive oil, in the wild is not found.
Homeland of olives is the Mediterranean. The olive tree lives up to two thousand years, very hardy, undemanding to the soil. Olive trees are bred in Greece, Spain, Italy, North Africa, South-East USA, in the Crimea, the Caucasus, Azerbaijan.
On the territory of Azerbaijan, the olive tree has been cultivated for a very long time. This is confirmed by the remains found this plant during the excavation of Absheron, Barda and other districts. Unfortunately, the olive plantations of Azerbaijan were cut down and burned numerous invaders, especially during the Mongol invasion. Currently one of the most old tree has been preserved in the villages. Nardaran (Baku), which is at least 180-200 years.
Faux black olives can be distinguished from Mature, without opening the jar. In their composition there is always iron gluconate (E 579 additive) is a chemical for fixing black color, without the olives pale. These olives are very black and often even brilliant. It is an unnatural color.
The beneficial properties of olives
The fruit of olive trees contain huge amounts of high-quality vegetable oils and therefore have high nutritional and energy value. In the raw pulp of olives contain proteins (6%), fiber (9%), water (23%), pectin substances, fats, or oil (56%), sugar, vitamins b, C, carotene, potassium, calcium, glycosides, ash substances.
Substances contained in olives, strengthen cell membranes and mucous membranes, are beneficial to the stomach, pancreas, liver, and cardiovascular system. Help in the healing of wounds, cleanse the body of toxins.
Elderly people, the olives help to strengthen bone tissue, improve liver function.
Nutritionists believe that eating black Oli in which less salt prevents the development of stomach ulcers. And 20 olives, eaten in a month, is an excellent prevention of Tartar deposits and stone formation in various organs (bile ducts, gallbladder, kidneys).
The most useful oil (although with an unusual flavor) is oil first cold pressed.
Contained in oil are monounsaturated fatty acids (stearic, oleic, palmitic) are able to reduce cholesterol and slow down the aging process. No wonder olives and olive oil is one of the main elements of the Mediterranean diet.
According to the researchers, the combination of antioxidants and healthy fats makes olive oil a means of preventing the development of breast cancer, tumors of the intestine and skin. Consumption of olive oil improves the functioning of the biliary tract, eliminates constipation, restores the mucous membrane of the stomach.
Canned olives also contain oil, and thus have a beneficial effect on our body.
Olive oil to grease burns, abrasions, bruises and insect bites. And, of course, be used in home cosmetics: face mask of a mixture of egg yolk 70 g of butter tones, tighten and refresh the skin.
The infusion of olive leaves reduces blood pressure.
Olives have virtually no contraindications. However, olive oil should not be consumed in case of cholecystitis, as it possesses choleretic effect, moreover, people suffering from obesity to consume it in moderation due to high caloric content. In addition, caution needs to eat olives – the so-called black olives are actually black olives are treated with a special solution. This product can bring harm to the body.
Olives – an evergreen subtropical tall tree of the genus Olive (Olea) of the Olive family (Oleaceae).
The height of an adult tree of a cultivated olive tree is usually five to six meters, but sometimes reaches 10-11 meters or more. The trunk is covered with a gray bark, knotty, curved, usually old-fashioned in old age. The branches are knotty, long. Leaves are narrow-lanceolate, gray-green in color, do not fall off for the winter and are renewed gradually over two to three years. The Fragrant flowers are very small from 2 to 4 centimeters long, whitish, in one inflorescence from 10 to 40 flowers. Fruit – olives of an elongated-oval shape with a length of 0. 7 to 4 centimeters and a diameter of 1 to 2 centimeters, with a pointed or blunt nose, the fleshy, contain a stone in the interior.
Flesh Color of the fruit, depending on the type of wood can be green, black or dark purple with an intense wax coating. Bone very dense, with furrowed surface. Fruit ripening occurs 4-5 months after flowering. Flowering from late April to early July. Productively the olive tree after 20 years. The tree has the effect of alternation and fructifies every 2 years.
The plant has been cultivated since ancient times to produce olive oil, it is not found in the wild.
The homeland of olives is the Mediterranean. The olive tree lives up to two thousand years, very hardy, undemanding to the soil. Olive trees are bred in Greece, Spain, Italy, North Africa, the southeastern United States, Crimea, Transcaucasia, Azerbaijan.
On the territory of present Azerbaijan, the olive was cultivated for a very long time. This is confirmed by the found remnants of this plant during the excavations of Absheron, Barda and other areas. Unfortunately, the olive plantations of Azerbaijan were cut down and burned by numerous invaders, especially during the invasion of the Mongols. At present, one of the oldest trees has been preserved in the villages. Nardaran (Baku), which is not less than 180-200 years old.
Artificial black olives can be distinguished from mature ones without opening the jar. In their composition, there is always iron gluconate (E 579 supplement) – this is a chemical for fixing black color, without it, the olives will turn pale. These olives are very black and often even shiny. This is an unnatural color.
Useful properties of olives
The fruits of olive trees contain a huge amount of high-quality vegetable fats and therefore have a high nutritional and energy value. In raw pulp, olives contain proteins (6%), fiber (9%), water (23%), pectic substances, fats or oil (56%), sugar, vitamins B, C, carotene, potassium, calcium, glycosides, counter-strike.
Substances contained in olives, strengthen cell membranes and mucous membranes, have a beneficial effect on the work of the stomach, pancreas, liver and cardiovascular system. They help with wound healing, cleanse the body of toxins and toxins.
Elderly, olives help to strengthen bone tissue, improve liver function.
Nutritionists believe that eating black olives, in which less salt, prevents the development of stomach ulcers. A 20 olives, eaten per month, – an excellent prevention of scaling and stone formation in a variety of organs (bile ducts, gall bladder, kidneys).
The most useful oil (although having an unusual flavor) is the oil of the first cold pressed.
The oil Contained in monounsaturated fatty acids (stearic, oleic, palmitic) can reduce cholesterol and slow the aging process. No wonder olives and olive oil are one of the main elements of the Mediterranean diet.
According to researchers, a combination of antioxidants and healthy fats makes olive oil a means to prevent the development of breast cancer, intestinal and skin tumors. The use of olive oil improves the work of the biliary tract, removes constipation, restores the mucous membrane of the stomach.
Canned olives also contain oil, which means they have a beneficial effect on our body.
Olive oil can be successfully lubricated by burns, abrasions, bruises and insect bites. And, of course, use in home cosmetics: a mask of a mixture of egg yolk and 70 g of oil tones, tightens and refreshes the skin.
Infusion of olive leaves lowers blood pressure.
Hazardous properties of olives
Olives have practically no contraindications. However, olive oil can not be used in cholecystitis, since it has choleretic effect, in addition, people suffering from obesity, should use it in moderation because of high caloric value. In addition, with caution, you need to eat olives – the so-called black olives, which in fact are blackened olives, treated with a special solution. Such a product can harm the body.
