Olives are one of the most famous Mediterranean specialties, as well as one of the most useful products for human health.
Olives, or as they are called, olives - the fruit of the olive tree family. The olive tree is one of the oldest plants cultivated by man. Moreover, it is known that in ancient times, olives were cultivated on a fairly large area - from the Canary Islands, throughout the Mediterranean, in the regions of Asia Minor and the Caucasus and Crimea.
In modern times a wild olive tree will not meet, but its cultural form is grown throughout the Mediterranean, the North-West Africa, the Americas, Asia Minor, Australia, Asia and India. There are about 60 species of olive trees. They grow long, but then over the years are bearing fruit
To date, the largest producers of olives are Spain, Italy, Turkey, Tunisia, Syria, Egypt, Greece, Croatia, Libya, Algeria, the United States, Argentina, Peru and other countries.
The main product obtained from olives is olive oil. Its production takes about 90% of the total harvest of olives. This oil is a first quality food product that is widely used in cooking different countries. Apart from cooking, olive oil is used in perfumes, chemicals and soap.
The raw olives do not use, because they have a very pungent taste, but conserve them in all possible ways: salt, oil and vinegar, with bones or without them. Often, instead of bones in olives put all sorts of fillings - small sardines, slices of pepper, capers. Canned black olives are used as cold snack, added to various salads, but also widely used in cooking pizza, stewed vegetables and dishes from poultry or meat.
The composition and caloric content of olives
100g of canned olives contained 75 grams of water 3, 15, 3 g of fat. 3, 3 g of cellulose, 4, 3 g of ashes, 1 g protein, and 0 8 g carbohydrate; vitamins A, B1, B2, PP, B5, B6, B9, B4, E, K; macronutrients phosphorus, magnesium, sodium, potassium, calcium; trace elements: zinc, selenium, iron, and copper.
Caloric olives is 145 kcal per 100g of product.
Useful properties of olives
Olives and olive oil for thousands of years are used not only in food, but also as a rather effective drug. Many experts agree that the olives contain most of the necessary nutrients for a person, including a rich set of vitamins, macro and micronutrients, antioxidants.
For example, the use of olive make their constituent fatty acids, which support body cholesterol and prevent heart attacks, atherosclerosis, stroke and other diseases of the cardiovascular system. Regular consumption of olives in food beneficial effect on the activity of the digestive tract.
In traditional medicine, the beneficial properties of the olives used in the prophylaxis of degenerative disc disease and cancer, due to the content of antioxidants. Gastritis with high acidity of gastric juice experts recommend twenty minutes before a meal to eat 10 olives, as it promotes better digestion.
Also, the use of olives is to strengthen the cell membranes, which helps speed up the healing of wounds. If every day to eat a few fruits of olives with pits, that person will never torment constipation.
Olive oil is an integral component of the various drugs, which take in diseases of the digestive system and gallstone disease. In folk medicine, olive oil is used for cuts and burns, gout, arthritis, osteochondrosis, blurred vision and female sexual function. It is believed that its use promotes fertility.
The infusion of olive leaves used in folk medicine as a diuretic, as well as shortness of breath and high blood pressure.
Most nutritionists agree that olives and their products do not have contraindications. However, despite the numerous benefits of olives, they have choleretic exposure, so people with cholecystitis use them is not recommended.