In our country, people habitually share the fruits of the olive tree on olives and olives and wonder what the difference is. And almost no difference. As already mentioned, these are the fruits of one tree. Green olives are unripe fruits, and black, burgundy, pink, white - mature. Canned, pickled and sent to the shelves most often green olives. Marinated olives of black color, which we call olives, are all the same green, immature fruits that are subjected to special treatment with oxygen, so they get a black color and a special taste. Dyes do not participate in this process, it's a food myth. A ripe fruit (black, burgundy, etc.) do not eat because of their very high fat content. 90% of these fruits go to the production of olive oil.
Thus, olives for use are divided into dining rooms and technical. Canteen - juicy, with a tender flesh. They can be preserved in various ways, with different fillings. Technical - more rigid and shallow, used for the production of oil. Fresh olives taste bitter, because they are marinated, subject to special treatment, due to which they acquire the habitual for us taste and retain their green color. Or, as already mentioned, when processed with oxygen, they acquire a black color.
The olive tree has an unusual beauty, and its fruits - a special taste and various useful and medicinal properties. The ancient Greeks perceived the olive as a wonderful gift, presented by the goddess Athena to people.
Olives are rich in vitamins and minerals. They contain pectins, catechins, proteins, useful unsaturated fatty acids, cellulose, carotene, glycosides, antioxidants. They contain vitamins A, B1, B2, B3, B4, B5, B6, B9 (folic acid), C, E, K. Olives contain elements such as sodium, calcium, potassium, magnesium, iron, phosphorus, copper, zinc , selenium. Olives contain a huge amount of useful substances needed by humans.
Olives and olive oil contain a large amount of oleic acid, omega-6 acid, which significantly reduces the level of bad cholesterol in the blood, reduces the risk of developing atherosclerosis. Ecology now leaves much to be desired, and therefore it is useful to eat olives, tk. pectins contained in them, contribute to the removal of toxic substances from the body, even salts of heavy metals are derived. Pectins also improve the intestinal microflora, help cope with chronic constipation, and also have choleretic properties. Olives contain proteins, and this is an important building material in the human body. The use of olives reduces the risk of stomach ulcers, but for this purpose it is better to use black olives - they have less salt. If you regularly eat olives, it will help prevent the formation of tartar and the formation of stones in different organs (for example, in the kidneys, gall bladder).
Olives are very useful for the heart and blood vessels, as well as for olive oil. they contain a large number of unsaturated fatty acids, and this normalizes the level of cholesterol, prevents the development of heart attack and other cardiovascular diseases. Also, these acids reduce the risk of stroke, normalize the digestive system. Antioxidants contained in olives, reduce the risk of cancer, slow the aging of the body.
By the way, in official medicine, too, there were no olives. Of olive oil, some medicines are made, it is prescribed for cholelithiasis and digestive tract diseases. Olive oil is useful for cuts, wounds, burns. Helps with osteochondrosis, gout, arthritis.
Olives are a storehouse of B vitamins, which help improve metabolic processes, improve the skin and hair condition, improve brain function, nervous and cardiovascular systems, normalize liver function, increase the tone of the body as a whole, and participate in many other important processes in the body.
Vitamins C and E prevent various malfunctions in the body, are antioxidants, reduce the risk of developing cancer. Minerals contained in olives, protect the heart and blood vessels from overload, increase hemoglobin in the blood, help strengthen bone tissue.
People with poor eyesight are also useful to eat olives. Also, olives beneficial effect on the thyroid and respiratory system, improve the digestive process, the work of the liver.
Olives contain a balanced amount of useful nutrients for a person. They also contain a fairly large amount of iodine and vegetable lipids, and the skin of olives is rich in ethereal substances, so they are widely used not only in cooking and medicine, but also in cosmetology.
There are several points on which you can determine the quality of olives. Fruits should be approximately the same size, large enough. The stone must be of medium size and without problems to separate from the pulp. Olives should not be too soft, they should be elastic and tasty.
Try olives of various manufacturers, select the best quality product, several companies you trust, and buy their products. Have fun and benefit! If you do not like the taste of olives, then you can not eat them in pure form, but add them to different dishes. But it should be noted that olives also have contraindications. They contain a lot of fat, and therefore people with diabetes and obesity should eat them with caution. Do not abuse olives to people suffering from gastritis, ulcers, pancreatitis, hypertension. If this is important for your health, then consider that in canned olives a lot of table salt is enough.
Olive oil has practically no contraindications, but it is also very useful. However, this oil has a choleretic property, and this can be a contraindication for cholecystitis. Now you know how useful olives and olives, the medicinal properties of which will surely prolong your life and give you great health! Be healthy!