Olives Olives have long occupied an honorable place in the national cuisines of many nations of the world. In our country, olives appeared relatively recently, therefore, disputes around their various properties do not subside. They have an interesting piquant taste that is difficult to describe even for an experienced taster: they simultaneously contain bitterness and sweetness, sour and salty notes. The mysteriousness of this product has long divided all food lovers, into big connoisseurs of olives and their ardent haters.

The interest in this product is fueled even more by a question to which few can answer: “What is an olive? Is it a fruit, or a vegetable, or a berry? " The answers to this question are as controversial as the taste of the product. Some argue that this is a berry or fruit, since it has a seed and grows on bushes or trees. Others argue that it is a fruit or vegetable, because it requires additional processing, after which it acquires its own unique taste.

  • Olives or olives: what's the difference
  • Olive varieties
  • The chemical composition of olives
  • Olive oil
  • How olives are harvested
  • Beneficial features
  • Limitations and contraindications for use
  • How to use
  • How to choose olive oil
  • How to choose olives
  • How to store the product
  • Cooking use
  • Useful Tips
  • Interesting about olives
  • Conclusion

To find out what olives are, you need to remember the school course in botany. In botany, there is no such thing as berries, vegetables or fruits - it is just a consumer name for the fruits of flowering plants, which are intended to propagate seeds. Distinguish between juicy (berries, drupes) and dry fruits (capsules, nuts, pods, achenes, weevils). Olives, botanically, are drupes, not berries, fruits or vegetables.

Olives or olives: what's the difference

On the domestic market, consumers know not the fresh fruits of olive trees, but canned foods with black or green fruits. This is the reason that a myth is widespread among ordinary uninitiated buyers explaining why olives are black and olives are green. In their opinion, the difference between olives and olives is that they are the fruits of different types of trees. But this is not the case.

In fact, the words "olives" and "olives" are Russian-speaking synonyms. To make sure that there is no difference between olives and olives, it is enough to find out which family the trees on which they grow belong. Olives, they are also olives, grow on trees of the genus of olives, the olive family. The word "olives" has Eastern European roots. Throughout the rest of the world, the fruits of these trees are known as "olives".

It is likely that this confusion with the names of the fruits of olive trees arose due to the current GOST for olives. GOST R 55464-2013 in Russian is called “Olives or black olives in filling. Technical conditions ”. At the same time, in the English translation of the names of GOST and olives, and olives sound the same - olives, however, adjusted for color. Perhaps that is why the green fruits of olive trees are called olives, and black olives.

What determines the color of olives

The difference in color of the fruit appears during the processing process before canning. The fruits of the olive tree are harvested while still green for conservation. It takes several weeks to preserve them green in brine. To shorten the preparation time for olives, this process is accelerated: they are saturated with oxygen. This process is called oxidation. After that, the olives acquire a coal-black color, for the stabilization of which a preservative is used - iron gluconate. After such processing, producers receive black oxidized olives, which can be preserved.

 Possible olive colors After having figured out what black olives are painted with, the question is quite logical: "Are there real black olives?" The color of unprocessed olives depends on their ripeness:

  • yellow-green, yellowish, white olives are harvested at the very beginning of their ripening. They are inherently immature;
  • pink, red, brown, brown, chestnut color of the fruit indicates their partial maturity. Such olives are harvested later than green olives, but earlier than ripe ones;
  • the dark color of olives is a sign of their ripeness and can have different shades: red-black, purplish-black, dark chestnut, violet. But there are no coal-black olives on trees.

The main difference between self-ripened olives is that they are always sold with pits. This is due to the fact that it is impossible to remove the bone from their mature pulp without damaging the pulp itself.

How olives grow

Olives grow on evergreen olive bushes or trees. In botany, up to 60 types of olive trees are distinguished, but only half of them are of industrial importance.

The main industrial type of olive trees is the European olive, one plant of which can produce up to 30 kg of fruit per season. Plants of this species are resistant to high temperatures, and mountain varieties are frost-resistant.

 Olive tree Trees of this species are covered with dry, tough gray bark. Narrow gray-green rough leaves grow on their crooked branches. The leaves of the olive tree do not fall off during the cold season: they change gradually on the tree.

Olive trees bloom in April-July. How do olives bloom? The flowers of the olive trees are collected in panicles, which consist of 10-40 white fragrant flowers. After flowering on the branch of the olive tree, fruits appear, similar to small plums. Olive is an oval-shaped drupe up to 4 cm long and up to 2 cm in diameter. The color and weight of the fruit depends on its variety and degree of ripeness. Fruit color can range from light green to deep purple. The pulp is elastic, oily, the skin is dense, with a waxy surface. For the first time, olive trees begin to bear fruit after 20 years, bearing fruit once every two years.

Olives are harvested 4-5 months after the trees bloom. Olives ripen from November to January. But the harvest time often depends not on the time when the olives ripen, but on the variety and method of harvesting and processing the olives. If they are used for canning or making oil green, then they are harvested 1-2 months earlier than they ripen.

Green fruits are usually harvested by hand because they do not fall off the stalk themselves. Ripe olives are often shaken off on a pre-spread net under the trees. After being harvested, the olives are sent for processing as soon as possible. Any delay in this process negatively affects the quality of the final product.

Where olives grow

Today olive trees are cultivated:

  • in the Mediterranean countries (Spain, Italy, Greece, France, Turkey);
  • in the Maghreb countries (Tunisia, Morocco, Algeria, Libya);
  • on the Black Sea coast (in Crimea, Bulgaria, Georgia, Abkhazia);
  • in the countries of Asia Minor and the Middle East (in Israel, Iran, Turkmenistan, Azerbaijan);
  • in the north of India;
  • in Australia;
  • in Mexico and Peru.

Both large growers and small farms are involved in the cultivation of olive trees in these countries.

 Olive varieties In Russia, olive trees are not grown on an industrial scale, but small olive groves grow on the Black Sea coast of the Krasnodar Territory.

Olive varieties

Up to 250 varieties of cultivated species, European olives, have been bred by the selection method. Fruits of different varieties of it differ in color, size, taste and oil content in them. Olive varieties are:

  • canteens that contain a lot of pulp, therefore they are used for pickling, canning and other methods of preparation;
  • oilseeds, which contain a lot of oils, therefore they are used to make olive oil;
  • universal.

On modern counters, you can find many varieties of olives from a variety of origins. Olives are grown on an industrial scale in Spain, Italy, Greece, France, Turkey, Cyprus, Tunisia, Morocco, Israel.

Spanish olives

Spain is the leader in the production of olives and their products in Europe and the world. Spanish producers account for about 50% of all exported olives worldwide.

The most popular cultivated cultivar in Spain is Picual, which translates as “nipple”. It is a versatile variety of olives, but is more commonly used to make oil. Olive trees of this variety are grown in the mountains and on the plains, while the fruits grown in different areas differ significantly in taste.

The Ohiblanca and Casareña varieties are famous for their black small fruits with soft juicy pulp, from which the stone can be easily separated. These are the best olives for canning.

Italian olives

In Italy, olives are one of the main ingredients in many dishes. The world's most popular Italian table green olives of giant sizes are the Vittoria variety. Olives of this variety have a juicy, fleshy, aromatic pulp. No food additives are used for their preparation.

 Italian olives On the southern Italian island of Sicily, the well-known variety of bright green olives, Miccio Le Olive, are grown, which are famous for their fruity taste with a fresh aftertaste. To preserve their color, these Sicilian olives are kept in a special brine, the recipe for which is kept secret and passed down from generation to generation.

Greek olives

More than a hundred different varieties of olives are cultivated in Greece. Often Greek olives are named after the area where the olive trees of this variety grow.

The best Greek olives are considered the fruits of the Kalamata variety, which got their name from the town of the same name in southern Greece, near which they are grown. Ripe olives of this variety are medium in size, purple-black in color. They have juicy pulp with a tart taste and pronounced aroma.

Halkidiki is a large green olive variety grown in northern Greece. Due to their large size, these fruits are used for stuffing with fillings (paprika, onions, garlic, gherkins, capers, almonds, cheese).

The most numerous olive groves in Greece are found on the island of Crete, where the Koroneiki olive variety is grown. The annual harvest of these Cretan olives exceeds the total harvest of olive fruits in the rest of Greece. Aromatic olive oil is made from these olives.

French olives

Nice olives are olives harvested in olive groves that grow near Nice. These are fruits of a small size, purple or black, have an oily pulp with a pleasant delicate taste.

French small black olives from Provence have a slight pungent bitterness. Nyon olives are round, small, red-brown in color and also slightly bitter. The French variety Picolini is represented by green crispy fruits with a fresh salty taste.

The vast majority of varieties of French olives are universal and are used for making oils and in cooking, canned or pickled, in the form of pastes, pates, dressings. They are used to make cosmetics.

Israeli olives

In Israel, mainly olive varieties are grown, so olive production in this country is mainly aimed at making oil.

 Olives on a branch One of the popular Israeli varieties is Suri. It is believed that the real homeland of this variety is the Lebanese city of Sur (Tire). These aromatic olives produce a spicy green oil with hints of honey and pepper. Israeli Suri oil is well suited for cooking Jewish dishes.

Another popular olive variety grown in Israel and used to make olive oil is Barnea. They are squeezed out of oil with a delicate aroma of fresh hay and fruity notes. Israeli green olive oil has a very beneficial property for children - its daily intake on an empty stomach is effective against worms.

The chemical composition of olives

The fruits of oil trees contain proteins, fats, carbohydrates (BJU), which are energy and plastic material for the human body. The ratio B: W: Y per 100 grams of olives differs from their degree of ripeness and variety: in immature small fruits, their content is lower than in ripe large ones.

The taste of fresh olives is bitter-tart or bitter, so they are not eaten raw. For the consumer, the nutrient content is more important not in raw olives, but the amount that is contained in the finished product. Considering that olives come to the domestic market more often in canned form, below are data on the nutritional value and chemical composition of the canned product.

Name Content in 100 g, grams
Squirrels 0.7-0.9
Fats 10.7-15.2
Carbohydrates 4.6-6.8

Olives are a source of vegetable fats. A remarkable fact is that with a high fat content in olives, they are not harmful: more than 90% of the fats of the fruit pulp contain mono- and polyunsaturated fatty acids. The peculiarity of unsaturated fatty acids is that in the human body they are not synthesized on their own and are practically not deposited (accumulated). For the normal functioning of the human body, daily consumption of foods rich in such fatty acids is important.

Name Content in 100 g, grams
Omega-3 fatty acids 0.04
Omega 6 fatty acids 0.55
Monounsaturated fatty acids 5.1
Polyunsaturated fatty acids 0.59
Saturated fatty acids 0.9

The high fat content of olives makes them high in calories among plant foods. 100 g of canned fruits contains 115-145 kcal.

The protein of olives consists of amino acids, many of which are essential, that is, those that are not formed in the human body.

Name Content in 100 g, grams
Arginine 0.08
Valine 0.04
Histidine 0.03
Isoleucine 0.04
Leucine 0.06
Lysine 0.04
Methionine 0.01
Threonine 0.03
Phenylalanine 0.03

Carbohydrates of olives are 50-85% composed of indigestible dietary fiber (fiber), so these carbohydrates do not represent an energy load on the body. In addition, the glycemic index of olives is low and amounts to only 15 units per 100 g, which allows diabetics to use them.

The pulp of olives contains phenols (oleocanthal), which have powerful antioxidant properties. These substances are quickly destroyed during the culinary processing of olives, but remain in the first cold pressed oil.

The pulp of the olive tree is rich in vitamins and minerals. These substances, unlike proteins, fats and carbohydrates, do not contain calories, but are biologically active substances that affect many processes in the human body.

Name Content in 100 g, milligrams
Vitamin A (retinol) 0.12
Vitamin B1 (thiamin) 0.02
Vitamin B2 (riboflavin) 0.01
Vitamin B4 (choline) 6.6
Vitamin PP (nicotinic acid) 0.24
Vitamin C (ascorbic acid) 1.5
Vitamin E (tocopherol) 2.8
Sodium 750.0-1550.0
Calcium 74.0
Potassium 36.0
Magnesium 8.0
Phosphorus 4.0
Copper 0.23
Iron 3.3
Zinc 0.22
Selenium 0.01

The chemical composition of olives depends on their variety, place of growth, harvest time, method of processing.

Olive oil

 Olive oil More than 2 million tons of olive oil are produced annually in the world. It is used in many cuisines of the world, but for our country, olive oil is still considered exotic.

The benefits and harms of oil depend on many factors:

  • varieties of olives and places of their cultivation;
  • the way they are collected (manually or mechanically);
  • what olives are used to make the oil (green or black);
  • how the oil is made (first or second pressing, cold or hot);
  • conditions and storage period.

How olive oil is made

Olive oil is made from olives of varying ripeness. Most often, these are ripe olives, but some varieties of olives are grown for pressing in an unripe form, for example, the Israeli green oil of Barnea.

The process of making oil from olives consists of several successive stages:

  • sorting fruits;
  • cleansing them of leaves and stalks;
  • washing in warm water;
  • the first oil extraction;
  • chopping pulp and seeds;
  • second oil extraction.

Most oil producers try to create a complete production cycle: from growing crops to making oil. It is worth noting that the production of products from olives is practically waste-free: biogas is made from olive oil cake, and briquetted environmentally friendly fuel is made from olive seeds.

Types of olive oil

Depending on the method of collection, pressing and thermal or chemical processing, olive oils are divided into several types.

Extra virgin (extra virgin)

 Extra Virgin olive oil This unfiltered oil is obtained by first cold pressing. No heat treatment or chemicals are used in the manufacturing process. In a laboratory study, the oil should contain less than 1% acids. Such a product contains all the vitamins, trace elements and essential fats that are found in the fruits themselves, as well as the antioxidant oleocanthal.

Virgin (virgin)

This oil is made in the same way as extra virgin oil, so the content of nutrients in it is preserved. The difference between virgin oil is a higher allowable acid content in it - up to 3.3%. Due to this acidity, virgin oil has a softer taste.

Refined olive

It is obtained by refining from oil that has an acidity of over 3.3%. The taste of refined oil is neutral; it also has no special aroma. This is a product that contains almost one fat and does not have those nutrients that olive oil is so famous for.

Pure olive

This product is obtained by mixing virgin and refined oils to improve the taste and aroma of the latter. Accordingly, the beneficial properties of this oil are somewhere between virgin oil and a refined product.

Light and extra light

In the process of manufacturing these oils, various technologies are used (separation, deodorization, bleaching, heat and chemical treatment), as a result of which a product with a “light” composition of fats is obtained. And along with this, and with a reduced content of all other substances.

Extra virgin and virgin oils contain many nutrients and are the most expensive, while refined and light oils are the cheapest.

In addition to cost and usefulness, the choice of olive oil is influenced by its purpose:

  • unrefined oils are not suitable for frying, because during heat treatment they form carcinogens;
  • refined oils are not suitable for dressing salads because they lack the expected olive flavor and aroma.

How olives are harvested

 Sun-dried olives Olives are eaten in prepared form. For eating, they are harvested in different ways:

  • dried;
  • dried;
  • salt (dry salting method);
  • pickle;
  • canned.

How to remove bitterness from olives

After harvesting, the olives for conservation are washed and immersed in barrels with brine for several months. Thanks to the fermentation of this brine, olives lose their bitterness, become soft and sweetish. After that, the fruits are sorted out, the stalks and leaves are removed, and sorted by size.

Caliber of olives

On the jar with canned olives, their caliber must be indicated. Their cost depends on this. To inform the consumer about the size of the olives in the bank, they use conventional symbols - two numbers separated by a fraction. These numbers indicate the minimum and maximum quantity of olives of this caliber in 1 kg. Accordingly, the lower the numbers indicated in the fraction, the larger the size of the olives. There are four calibration categories:

  • Giant, or royal - extra-large olives (70/90, 91/100, 101/110).
  • Large (111/120, 121/140, 141/160).
  • Medium (161/180, 181/200, 201/230, 231/260).
  • Small (261/290, 291/320, 321/350, 351/380).
  • Thus, knowing how many grams are in the jar and the caliber of olives, you can navigate how many fruits are in the jar.

    How to get pits out of olives

     Tool for removing pits from olives Olives can be canned pitted or pitted. How are pits removed from olives? The bones are removed using a special apparatus with knives. All these processes in large production facilities are carried out on automated lines.

    Green olives are often stuffed. Capers, gherkins, anchovies, lemon, pepper, garlic, onions and all sorts of other ingredients can be used as a filling. This process is done manually.

    Beneficial features

    Products from olives, due to the large amount of essential fatty acids, vitamins and minerals they contain, have many beneficial effects on various organs and systems of the human body when consumed internally. The beneficial properties of olives and olive oil make it possible to include them in therapeutic diet menus, as well as in the daily diet for various pathologies of internal organs. They can be eaten with or without pits. It is difficult to answer which olives are healthier: with or without pits, because they act on the body in different ways.

    For the cardiovascular system

    Olives are the leading cardiovascular health food. Polyunsaturated fatty acids, which are contained in large quantities in them, are absorbed into the human blood from the intestines, and show their beneficial properties:

    • anti-atherosclerotic action (they bind cholesterol in the blood, prevent the formation and reduce the existing atherosclerotic plaques);
    • increase the elasticity of blood vessels (due to the restoration of damaged vascular endothelium);
    • reduce vascular permeability (by strengthening the bonds between the cells of the vascular walls);
    • reduce blood viscosity, thereby reducing the risk of pathological thrombus formation;
    • help lower blood pressure.

     Atherosclerosis Indications for the regular use of olive products for diseases of the heart and blood vessels are:

    • atherosclerosis;
    • cardiac ischemia;
    • arrhythmias;
    • arterial hypertension;
    • neurocirculatory dystonia;
    • varicose veins;
    • thrombosis and thrombophlebitis;
    • thrombophilia;
    • post-infarction and post-stroke conditions;
    • angiopathy.

    The benefits of the fruits of olive trees and olive oil for the heart are proven by scientific research. After massive clinical examinations of residents of European countries, they found that residents of the Mediterranean suffer less from coronary heart disease and atherosclerosis of blood vessels than residents of the continent.

    For the digestive system

    What are the benefits of olives for the gastrointestinal tract? Polyunsaturated fatty acids and vitamins of olive products have a beneficial effect on the digestive system:

    • stimulate the production of digestive juices and enzymes;
    • heal defects on mucous membranes;
    • restore liver cells;
    • have a choleretic effect;
    • prevent the formation of stones in the biliary tract;
    • normalize peristalsis (forward movements) of the intestine;
    • remove toxins from the intestines;
    • restore intestinal microflora;
    • help with hemorrhoids.

    Olives affect the stool of a person, but it is difficult to say unequivocally whether olives are strengthened or weakened, because the effect of their use depends on the presence of seeds in them.

    Olive pulp, which contains a lot of fat, promotes accelerated excretion of intestinal contents. Therefore, with daily intake of olives in food in small quantities, they have a laxative effect and prevent constipation.

     Olives And the oil seed, containing a lot of tannins, strengthens, therefore it is useful for digestive disorders associated with diarrhea. Indigestible fiber, due to its spongy structure, is able to adsorb toxins and toxic substances on itself and remove them from the body, so activated charcoal can be replaced with olives.

    For the genitourinary system

    Olive products can reduce the tendency to form calculi in urolithiasis. Regular consumption of olive oil helps to get rid of kidney stones.

    The inclusion of olive products in the daily diet is beneficial for the health of the female reproductive system, since fatty acids are included in fat metabolism and contribute to the normalization of the synthesis of female sex hormones. For men, olives are beneficial for their ability to increase potency and improve sperm quality.

    With metabolic disorders

    Olive products can be used for diabetes. They normalize blood glucose and cholesterol levels in type 2 diabetes, thereby preventing the development of diabetic macro- and microangiopathies.

    Olive oil is beneficial for gout because it helps dissolve uric acid salts that are deposited in the joints and uric acid stones in the kidney.

    For neurological diseases

    Fatty acids and B vitamins contained in olive products normalize the functioning of the central nervous system, increase its efficiency, and improve memory. Scientists have proven that daily consumption of olive oil improves the condition of patients with multiple sclerosis and Alzheimer's disease, and restores cognitive functions of the brain after strokes.

    With inflammation

     Arthritis Olive products block the synthesis of prostaglandins, substances that cause inflammatory reactions in the human body. Oleocanthal, which is unchanged in extra virgin olive oil, has anti-inflammatory properties, mimicking the action of non-steroidal anti-inflammatory drugs (NSAIDs). This allows you to include olives and products from them, in medical nutrition for arthritis, arthrosis, osteochondrosis and spondylosis.

    For the body of losing weight

    The beneficial properties of olives and their products have been successfully used in various diets. However, in the dietary menu, they should be included in dosage, since they have a high energy value. For example, in the Ducan diet, it is allowed to alternate black and green olives, but not more than 4 pieces per day. Their benefits for weight loss lie in the complex action of the substances contained in olives on the human body:

    • binding of “bad” fats and cholesterol in the intestines and blood;
    • saturation of the body with essential fatty acids;
    • antianemic action;
    • increasing the elasticity of blood vessels and skin;
    • improving the condition of the skin and its appendages (hair, nails);
    • stool normalization;
    • improving mood.

    Why are losing weight so hungry for olives? What is missing in their body? Olives are rich in sodium salts, so the desire to feast on them arises when it is deficient. This desire is especially relevant in people on a diet. To satisfy the desire to feast on olives, you should not include them in your diet in canned, pickled and salted form. This cooking makes the olives very salty, and salt is known to retain fluid in the body. It is better to give preference to dried, sun-dried olives or olive oil.

    Against cancer

    According to medical statistics, women in Mediterranean countries suffer from breast cancer several times less often than European women living in other areas. The hypothesis that this is due to the large amount of olives and olive oil in the diet was confirmed in large-scale studies conducted in Spain from 2003 to 2009. The aim of the research was to prove the anti-cancer effect of olive fats.

    Spanish doctors examined about four thousand women who followed different diets:

  • The first group of women followed the Mediterranean diet with olive oil for a long time.
  • The second is the Mediterranean diet with hazelnuts.
  • The third is a diet low in fat.
  • The fourth group was a control group and did not provide for a change in the diet.
  •  Pregnancy In the course of medical examinations of women who took part in this experiment, it was found that women in the first group were almost 70% less likely to develop breast cancer than women in the other three groups.

    For pregnant women and nursing mothers

    The mother's body experiences an increased need for nutrients, vitamins and minerals, especially essential (irreplaceable) ones, in order to provide her baby with them in sufficient quantity. If there is a deficiency of such substances, they begin to "wash out" from the organs of a pregnant woman or a nursing mother, leading to disruption of their functioning. With a continuing deficiency of nutrients, in the future, their deficiency also occurs in the child.

    The substances of olives have a beneficial effect on the body of a woman during pregnancy and during breastfeeding. Their benefits are undeniable both for the female body and for the harmonious development of the child. Olives, especially those ripened on their own, are a source of iron, therefore they prevent the development of anemia in pregnant women. The healthy fats of olive oil improve the condition of the placenta and cervix before childbirth.

    Regular consumption of olives (except for canned ones) and olive oil helps pregnant women and nursing mothers, without prejudice to their own health, to provide the body of their crumbs with the substances it needs for growth and harmonious development.

    For kids

    Olives are useful in childhood, but children need to be very careful when introducing them into the diet. From what age it is best to do this depends on the state of the child's digestive system. Considering that olives are sold in our country in the form of canned food, children over 3 years old can start introducing these products into the menu.

    It is better to start with ripe olives, which are sold in glass jars, but no more than 1 pc per day. At the same time, the product should not contain preservatives, especially ferrous gluconate. This preservative can cause allergies.

    For animals

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    Olive fats are also beneficial for pets (dogs and cats): they improve digestion, make the coat smooth and shiny. So it's no surprise why dogs and cats love food flavored with olive oil.

    But sometimes it happens that animals are "drawn" to eat olives from the owner's table or drink the brine in which they were. The owners have quite natural questions: “Are they harmful to animals? Can I give them to a dog or a cat? "

    It is not known for certain why cats love olives. They probably instinctively sense the usefulness of this fruit. Fresh, dried or sun-dried olives can be given to animals, but in a limited form. As for canned olives, it is not recommended to give them to pets, as they contain a lot of salt and preservatives.

    The benefits of seeds

    Many lovers of olives are interested in whether it is possible to eat the bones of olives? What are olive pits good for?

    Olive seeds dissolve in the stomach, enveloping its walls, which is useful for erosions and ulcers of the gastric mucosa. In order for their antiulcer effect to manifest itself, it is enough to swallow 4-5 bones on an empty stomach.

    Swallowing whole olive pits is often difficult and sometimes dangerous (some varieties of olives have large, sharp pits). In order not to harm your health, for the treatment of stomach ulcers, it is better to grind the bones and eat them in powder form.

    Olive pits are useful as absorbents after alcohol abuse. The bone is partially digested in the stomach, enveloping its mucous membrane, and the rest of it dissolves in the intestine, absorbing toxic substances on itself.

    For face and body

     Oil for skin The rich chemical composition of olive oil has a good cosmetic effect, improving the condition of the skin and its appendages (hair, nails). On its basis, a variety of home cosmetics for women are made (creams, ointments and body balms, face and hair masks, nail baths). It is also found in industrial cosmetics.

    Cosmetics based on it are recommended for use every day, because they have practically no contraindications. But before using them, especially with problem skin, it is necessary to carry out skin allergy tests. To do this, a little product is applied to the bend of the elbow joint and after 30 minutes they look at the reaction of the skin in this place. An allergy test can be considered negative if there is no burning sensation, itching, redness or irritation at the site of application of the product.

    Limitations and contraindications for use

    Canned olives, like any other canned food, are saturated with salted marinade, so it is not recommended to eat them daily. This is especially true for oxidized black olives, which contain ferrous gluconate as a preservative. One can of oxidized black olives contains over 20 mg of ferrous gluconate at a maximum daily dose of 10 mg for an adult, so it can cause food poisoning. This preservative makes olives an allergenic food.

    The use of canned olives is not recommended:

    • children;
    • pregnant women, especially in the early stages;
    • women with hepatitis B (breastfeeding);
    • with gastritis with high acidity;
    • with pancreatitis and cholecystitis in the acute phase;
    • with gallstone disease;
    • with kidney stones;
    • with cystitis.

    Contraindications to the use of canned olives are also individual intolerance and allergies.

    How to use

     Canned olives Canned oxidized olives are delicious, but they cannot be a medicinal agent: they should be considered solely as a delicacy that should be present in the diet only occasionally.

    How many olives can you eat and which ones? In order for olives to show their healing properties to the fullest, they must be consumed daily in dried, dried, pickled form in an amount of 5-7 pieces per day.

    The fruit can be replaced with olive oil. It is preferable for adults to consume quality unrefined vegetable oil daily for medicinal purposes, preferably extra virgin or virgin, 1-3 tablespoons each. It should be remembered that 1 tablespoon of olive oil contains 200-220 kcal.

    How to choose olive oil

    Recently, Chinese entrepreneurs have begun to make olive oil from fruits purchased in bulk from olive farmers. The transportation of fresh olives adversely affects the quality of the oil from them, so it is better to refuse such a purchase.

    In today's market, according to the University of California, about 80% of the olive oil sold is counterfeit. Counterfeits often have bottles and labels similar to the original, so it is very easy to make a mistake. How to tell fake olive oil from real olive oil?

    To protect yourself when buying this valuable product, you need to follow simple rules:

  • It is advisable to buy a product in specialized or branded stores, which is better than purchasing it on the Internet or on the market.
  • It is better to prefer oil of well-known brands.
  • Before buying, you need to study on the Internet (preferably on the manufacturer's website), what is the difference between the original packaging and the label, and what is its approximate market value.
  • Carefully inspect the packaging and label on the selected container with the product for their consistency with the originals.
  • The label must contain information in Russian about the manufacturer, type and method of pressing the oil, storage conditions, volume of the container, expiration date.
  • for the original product should not differ significantly from the average market price.
  • You cannot purchase expired olive oil. It will not only be bitter, but it can also cause food poisoning.
  • Arriving home, you should put the container with oil in the refrigerator. At low temperatures, natural olive oil becomes cloudy and flakes appear. At room temperature, the oil becomes clear again and the flakes dissolve.

    How to choose olives

    It is best to buy olives in the regions where they are grown. It is there that you can buy the most delicious and healthy fruits that are difficult to find with us.

     Olives by weight The cost of harvested olives depends on many factors:

    • where and how trees grow;
    • how the crops are harvested;
    • caliber;
    • harvesting method (salted, pickled, canned);
    • the presence of a bone (pitted or pitted);
    • whole fruit (whole or cut);
    • type of filling.

    In order for the purchased olives to be tasty and healthy, you need to be able to choose them. Today you can buy these fruits by weight (in barrels or plastic containers) and individually wrapped (in cans or vacuum packed). Which ones are more useful?

    Purchase by weight

    When buying olives by weight, you need to pay attention to:

  • A container with olives. The container must be plastic and have a lid. If the olives are sold from an open tin, this should be discarded. When opened, tin containers quickly oxidize and release toxic substances into the product.
  • Label. The label must be available to the buyer so that he can familiarize himself with the manufacturer's information and clarify the date of manufacture and the expiration date of the product.
  • Storage temperature and conditions. Storing pickled olives without brine is not allowed. The fruit should be completely covered with it. The storage temperature of an open container with pickled olives in brine should not exceed + 6 ° C.
  • Brine color. The brine should not be cloudy or dark; it is desirable that the brine is covered with a layer of olive oil on top to prevent spoilage.
  • Type of olives. Crumpled, weathered and shriveled fruits should not be found among fresh ones. If any, it indicates that the seller has mixed the unsold remainder of the product with the fresh one.
  • Fruit taste. Try one drupe. Its flesh should be soft and well separated from the stone. Foreign smell and taste should not be felt.
  • Pay attention to how and how the fruits are taken out of the brine and what devices are used for this. The safety of the dispensed product depends on the purity of these devices.
  • But, no matter how attentive and careful the buyer is, he is not immune from unscrupulous sellers. To avoid deception and counterfeiting, you need to purchase individually wrapped olives.

    Purchase of individual packaging

     Types of packaging for olives What are the individual packages? How to choose canned olives? On store shelves, consumers are offered olives in different types of packaging: in glass, cans and vacuum packaging. Which is better? Choosing from the proposed options, it is better to give preference to olives in a vacuum or in a glass jar. So you can see what the drupes look like, what color and size the fruits are.

    The label must indicate how much the product weighs without packaging (net weight). Be sure to pay attention to the expiration date of the olives. Expired fruits can cause food poisoning or intoxication with heavy metal salts.

    How to store the product

    Canned olives in an airtight container are stored for 3 years. After opening the original packaging, the shelf life is reduced many times. How much open canned food with olives is stored depends on the material from which the container is made.

    It is strictly forbidden to store olives in an open can. The inner surface of this container is not designed for contact with air, therefore it quickly oxidizes. Toxic oxidation products pass into brine, and from it into olives. The use of such olives is fraught with severe food poisoning and intoxication. How to store opened olives from a tin can so that they do not cause poisoning? Immediately after opening a tin can with olives, the product must be transferred to a glass or ceramic container.

    How to store open olives? In glass or polymer containers, open canned olives in brine can be stored for up to 3 days.

    It happens that after opening canned food with olives, the brine was drained, and the whole product was not used. How to keep the remaining olives without brine? Can I freeze them? It is impossible to store olives without brine: the product quickly weathers, loses moisture, wrinkles. Do not freeze olives without or with brine either. Frozen olives become very soft and tasteless after defrosting.

    Cooking use

    Whole pitted or stuffed olives are served as a separate snack. Chopped and pitted olives are used to decorate dishes, added to salads, soups, casseroles, stews. They are mashed and made into olive paste. Due to their zesty taste, olives add spicy notes to drinks.

     Olive oil in culinary In cooking, olive oil is used for dressing salads, making sauces and marinades, and baking. Can I fry in olive oil? Only refined olive oil is suitable for frying. Extra virgin oils are only eaten raw.

    Are olives eaten raw

    Raw olives have a bitter taste and are therefore not usually consumed raw. Everywhere, except for their homeland - Greece. For example, in one of the central Greek regions of Magnesia, ripe olives are eaten without any pretreatment. It is a special local variety of large dark cherry-colored olives with an easily peeled skin and a juicy buttery soft pulp. These olives have a tart, bittersweet taste with a pungent aftertaste.

    But this use of olives in food is an exception to the rule. Most often, olives are used in cooking in a processed form. For culinary use, they are dried, dried, salted, pickled, canned.

    What olives are combined with

    The specific taste of the olive tree fruit goes well with:

    • spicy herbs;
    • lemon;
    • pickled garlic and onions;
    • vegetables (cucumbers, tomatoes, peppers);
    • greens;
    • nuts;
    • pickled cheeses;
    • fish;
    • seafood;
    • lean meats;
    • alcoholic beverages (wines, liqueurs).

    Black olives are more suitable for meat dishes, and green olives are more suitable for fish and seafood.

    What olives are eaten with

     Combining olives with food Different people have different tastes. Very often they depend on the peculiarities of the national cuisine. In Greece, olives are preferred with feta, feta cheese, tomatoes, eggplants. In Spain, olives are usually served with bell peppers, meat dishes, and seafood. In Italy, olives are added to pizza, lasagne, and eaten with mozzarella, cauliflower and tomatoes.

    But, as they say: “There is no comrade for the taste and color!”. Where to add, with what and how to eat olives, everyone is free to choose at their discretion. The main thing is that it is tasty!

    In Mediterranean countries, flavored olive oil is used as a salad dressing. How is homemade flavored olive oil made? To do this, light or refined olive oil is insisted on:

    • spices (cinnamon, cardamom, coriander, cloves, star anise);
    • spicy herbs (thyme, basil, marjoram, rosemary, oregano);
    • zest and fruits of citrus fruits;
    • vegetables (garlic, celery, horseradish, paprika);
    • dried berries.

    In recent years, in Mediterranean European countries, it has become fashionable to decorate the table with olives, which are dyed with natural food colors in red, orange, emerald colors.

    Useful Tips

    Sometimes it happens that pitted olives are needed to cook a dish, but there are only pitted olives in the refrigerator. To remove pits from olives at home, you can use a cherry pitting machine.

    There is one more secret of how to clear the pits of olives: use a wide knife to lightly press the olive to the working surface. If the olive is ripe, then the stone will begin to move in it. Then it can be easily removed with tweezers.

    To extend the shelf life of open canned food with olives, you need to drain the brine, and pour the rest of the product with olive oil. You can store such canned food for up to 2 months.

    Interesting about olives

     Olive branch In the history of mankind, the branch of the olive tree has always been considered a symbol of peace among many peoples.

    Greece is considered the birthplace of the olive tree. In ancient Greek mythology, there is a myth about the emergence of the olive tree. According to this myth, once between the goddess of wisdom, crafts and knowledge Athena Pallas and the lord of the seas and oceans, Poseidon, there was a dispute over the possession of Attica. Competing with each other, Poseidon presented the people of this region as a gift a source of sea water, and Athena, stuck a spear into the ground, presented an olive tree. The judges recognized Athena as the winner in the dispute, since they considered her gift to be more useful, and gave her this land under protection. The people of Attica, in gratitude for such a generous gift, named the city of Athens in her honor.

    The Olympians of Ancient Greece were awarded a wreath made of olive branches if they won the Games. Its image can be found on ancient Greek vases and amphoras, from where the culture of worship of this plant passed to Ancient Rome. The first descriptions and characteristics of olive trees and their fruits in the literature also appeared there.

    But not only the Greeks and Romans revered olive trees. There are also references to this tree in the Bible: during the Flood that there is dry land nearby, Noah was notified by a dove that brought him an olive branch. And the Virgin Mary was informed that she would give birth to the Savior of the human race by an angel who brought her a sprig of olive.

    In the Middle East, the olive tree was considered a symbol of love and passion, where there is a legend about the emergence of the olive tree. Once Princess Olive fell in love with a shepherd named Olivo, but her love was not mutual. Then Olive got angry and killed the shepherd on a dark night. A tree with narrow leaves and small tart fruits grew at the place of his death. In honor of the shepherd, this tree was named olive, and the fruits ripening on it - olives or olives.

    The olive tree in Muslim countries is considered the Tree of Life and the symbol of the Prophet.

    Today the olive branch is a symbol of peace and is present on the coats of arms of many countries: Italy, Cyprus, Serbia, Portugal, France, Zaire. The white olive branch is featured on the emblem of the United Nations (UN).

    These interesting facts testify to the importance and reverence of this plant in many countries of the world.


    For many centuries, olives and olive oil have been the basis of the economy of many countries. Today they have not lost their popularity. They are prized not only for their taste, but also for their healthiness, low calorie content and high amounts of healthy fats, fiber and iron. Knowing how useful olives are, it becomes clear why you want to eat them.

     Fresh olives Fresh olives are not edible until they have undergone a certain amount of cooking. They are eaten salted, pickled or canned. Green olives are stuffed with a variety of fillings, from onions and garlic to gourmet blue cheese. Olive oil is no less popular in cooking.

    The beneficial properties of olives and oils from them are successfully used in medical nutrition for diabetes, gout, cardiovascular diseases, diseases of the gastrointestinal tract, urolithiasis, and sexual disorders. Even the kernel of the olive tree fruit is useful.

    Despite all the useful properties, olives have a number of restrictions when used. So that these fruits do not bring harm to health, you need to know in what quantity and how to eat olives correctly for a particular ailment. Before taking them as a prophylactic or therapeutic agent, you should consult your doctor.

    Things to know (Q&A)

    Is eating olives good for you?

    Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer. The healthy fats in olives are extracted to produce olive oil, one of the key components of the incredibly healthy Mediterranean die

    What does olives do in a woman's body?

    Notably, olives are rich in polyphenol antioxidants , which fight harmful compounds called free radicals in your body. They're also believed to help reduce your risk of health conditions like diabetes and heart disease ( 26 , 27 ). Whole olives are low in calories but rich in polyphenols and healthy fat

    What are the healthiest olives to eat?

    Olive experts prefer Kalamata olives as they are the healthiest olives found on earth. They are generally bigger than the usual black olives and have a plumper shape. Despite their size and deep dark-purple color, they are usually categorized as Greek black table olives.

    Are olives a vegetable?

    The stones inside act as the seeds for the Olea europaea tree. ... In any botanist's book that means they're technically classified as fruits — specifically a kind called drupes, a.k.a. stone fruit

    Is it OK to eat olives everyday?

    Moderation is key

    Though olives may aid weight loss, they're high in salt and fat — and eating too many of them may offset your weight loss success. As such, you should moderate your intake , limiting yourself to a few ounces at most per da

    Do olives have any health benefits?

    The vitamins and antioxidants found in olives may provide important health benefits. For example, some studies have shown that olives may protect against osteoporosis, in which bones become brittle or weak. Olives are also rich in vitamin E, which can improve skin health and help your immune syste

    Is eating olives good for your skin?

    Eating olives improves the appearance of wrinkles by 20% since they contain oleic acid, which keeps skin soft and healthy. In addition, olives contain vitamin E, an excellent antioxidant for skin health.

    Are olives good for conceiving?

    Nuts, avocados, olive oil, and grapeseed oil can reduce the inflammation in the body , which helps promote regular ovulation and general fertility. Some good fats may even assist women who truly struggle with infertility.

    How are olives good for the body?

    The vitamins and antioxidants found in olives may provide important health benefits. For example, some studies have shown that olives may protect against osteoporosis, in which bones become brittle or weak. Olives are also rich in vitamin E , which can improve skin health and help your immune system.

    Is it OK to eat olives before bed?

    Melatonin-rich foods (like cherries, turkey, and oats) should be consumed two hours before bedtime for optimal effect. "Foods rich in healthy fats like olives, nuts, and avocados are great nighttime snacks that can keep you feeling fuller longer and also help to stabilize blood sugar levels," says Dr.

    Are green or black olives healthier?

    Whole olives are low in calories but rich in polyphenols and healthy fats. They tend to be high in sodium.
    Olive nutrition facts.

    Black olives Green olives
    Protein less than 1 gram less than 1 gram
    Total fat 3 grams 5 grams
    Monounsaturated fat 2 grams 4 grams
    Saturated fat 2% of the Daily Value (DV) 3% of the DV

    Are Kalamata olives healthier than black olives?

    The only major difference in nutrition is that of calories and healthy fat , that are almost twice more in Kalamata olives as compared to black olives. Nevertheless, both of them have tons of different health benefits. First of all, both kinds of olives are very rich in monounsaturated fats, one of the healthy fats.

    Which olive is best for eating?

    • Castelvetrano, an Italian olive, said to be the country's favorite snacking olive. ...
    • Manzanilla or in Spanish “little apple.” Eaten green or black. ...
    • Beldi is the Moroccan olive dry-cured in salt. ...
    • Gordal often called “jumbo olives.” Gordals come from Sevillia, Spain, and are cured while green. ...
    • Picholine.

    Are canned black olives healthy?

    Olives provide many health benefits, but they are still relatively high in fat. Canned olives are often packed in brine , which makes them high in sodium (salt). A high sodium diet can contribute to cardiovascular (heart-related) disease. Fresh olives are a healthier choice if you are watching your sodium intake.

    Are olives a berry or fruit?

    So if your favourite fruit isn't a berry , what might it be? If it has a thick, hard endocarp, it's probably a drupe, a fancy term for a stone fruit. This group encompasses apricots, mangoes, cherries, olives, avocados, dates and most nuts.

    Are olives healthy to snack on?

    Olives are a scrumptious snack that boasts healthy fats and polyphenol antioxidants . Their low calorie density means that they may aid weight loss by helping you feel full. All the same, you should control for portion sizes because olives' calories can add up quickly.

    What fruit is actually a vegetable?

    Here are 11 so-called “vegetables” that are technically fruit.

    • Avocados. An avocado is a fruit comprising a three-layer pericarp that surrounds its single seed. ...
    • Olives. Olives, meanwhile, are drupes—and therefore, fruit. ...
    • Corn. Fruit on the cob. ...
    • Cucumbers. ...
    • Zucchini. ...
    • Pumpkins. ...
    • Okra. ...
    • String Beans.

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