Want to extend your life by at least 10 years? Then there should always be olives on your table. The Spaniards believe that they are also an excellent aphrodisiac. Olives, olives, green, black... there is some confusion with them all the time. And yet they are the fruits of the same tree.
Only here in Russia it is customary to call black fruits olives, and green ones - olives. All over the world, both are olives. Therefore, only we may find the inscriptions on the jars "Black Olives" and "Green Olives" strange.
With green olives, perhaps, everything is clear: they are harvested while still unripe. But with Black it's not so easy. Those fruits that we used to call olives are the result of a special technology. They are specially oxygenated. Remember how easily an apple devoid of skin darkens? In olives, the same oxidative processes take place, which “make” them turn black, like apples.
In addition to the color itself, green and black fruits can also differ in varietal characteristics, but all those that we are used to seeing in jars are table varieties. Their flesh is usually tender and juicy. To obtain olive oil, technical varieties are used.
Their fruits are small in size and rather hard, with a rough skin and a large stone.
BITTER BERRY.
Now remember when you last time eat olives? Meanwhile, each person should eat at least 10-15 pieces per day. Nutritionists cite impressive statistics: in the world, every 665 people out of 10,000 die from heart disease, and in the Mediterranean countries, where olives are very fond of, only 284.
Biochemists have studied olives well: these are vitamins, among which the most are tocopherol, the vitamin of youth, and very healthy fats containing polyunsaturated fatty acids (no wonder olive oil considered one of the best), and plant pigments anthocyanins are natural antioxidants, these are proteins that are similar in composition to animal proteins. You can't list everything!
But even this "barrel of honey" has its own little "fly in the ointment": a substance with the complicated name of okuropein. This is what gives olives an unbearably bitter taste. But for a long time people have learned to get rid of this bitterness, turning the fruits into a very tasty delicacy. To begin with, it is important to carefully collect the fruits, it is not for nothing that this is still done only by hand, and with a lot of precautions. Then they are soaked in a special solution (alkali). At this stage, the bitterness goes away.
Growing olives is a very ancient occupation. Their origin is associated with the countries of Asia Minor and Ancient Greece.
According to legend, the olive tree grew in the place where the goddess Athena stuck her spear. This tree is always
considered a symbol of life and the mystical connection between heaven and earth. It is no coincidence that it was the olive branch brought by the dove to Noah that announced the end of the flood.
The vitality of the olive is also admirable: it is able to be reborn from a tiny sprout and easily endure drought.
Maybe that's where the clue lies. healing power her fruits.
Today, olive trees are cultivated mainly in the Mediterranean countries and in the USA. They are also grown in the southern regions of the former Soviet Union. But, nevertheless, these tasty berries were in short supply for us not so long ago.
Today, the number of countries supplying us with olives exceeds two dozen, but Spain has been and remains their main producer and exporter. Of course, in our markets, you will not find such picturesque "hills" of multi-colored and various-sized fruits, as, for example, in Israel, Greece or Tunisia. But completely ready for use - as much as you like.
CALIBER AND SHOT.
Many people respect everything big. In the case of olives, this is quite justified. The thick, fleshy fruits of large size are considered the best. Although olives of special "giant" varieties are still not for everybody.
If you buy them by weight or in transparent packaging, everything is clear at a glance, but what about those sealed in a jar? Very simple - look at her bottom.
In addition to information about the expiration date, you will find a special size code, which is commonly called a caliber. It is expressed in two numbers separated by a fraction - the minimum and maximum number of fruits contained in one kilogram of dry weight, that is, without brine. The larger the olives, the smaller their caliber. For example, the largest fruits have a caliber of 60/80, and 160/180 are also classified as large. But the smallest olives have a caliber of 360/380.
As for packaging, it can be a glass or tin can, or maybe a plastic bag. If everything is more or less clear with the first two (olives can be stored in them for up to 2-3 years), then plastic container- the most ambiguous. Recent
studies by Greek experts have shown that the shelf life in plastic is much less than previously thought. The most reliable of these packages is vacuum.
For those who have not yet had time to taste these amazing fruits, we can advise you to start your acquaintance with olives - black elastic fruits that look like blackthorn berries, but are very delicate in taste.
Often olives have a pleasant nutty flavor. They are so nutritious that they can replace an entire three-course menu. It is impossible to get away from them. And it's nice to eat - a small bone is easily separated.
Green olives are a delight of a different kind. Often they can have a spicy aftertaste or even a rather sharp taste. You should not be afraid of this - you are just, most likely, an inexperienced connoisseur. Olives take some getting used to.
According to connoisseurs, in order to truly fall in love with olives, you need to try them at least three times. Only on the fourth you will begin to distinguish shades of taste. If you can’t feel their charm in any way, even after eating a whole kilogram, or you are one of those who treat olives with a persistent prejudice, or you just need to grow up.
There is an opinion that it is much easier to understand the taste of these fruits with age.
One way or another, a large selection on the current shelves only helps to adapt to
wonderful fruits. After all, it used to be just olives or just olives. And today they are small, and giant, and spicy, and salty, and oily, and not so much. The number of varieties is innumerable.
For example, in Spain, the most popular are "manzanilla", "gordal" and "casereña", in Italy "tajiasca", among the French "la nion" and "tanche", and among the Greeks - "kalamata".
It is of paramount importance, "under what sauce" you serve the olives to the table.
Since ancient times, there have been many recipes, and some of them have survived to this day, for example, olives with honey, as is customary in Greece.
Olives can simply be salted or slightly dried, poured with vinegar or olive oil. Or prepare a complex marinade: brine plus butter plus balsamic vinegar plus a variety of spices. By the way, today you can buy such delicacies ready-made.
Taste a selection of olives and black olives, when in one jar - a whole rainbow of shades (from pale green to purple-red). These are fruits of varying degrees of maturity. "berries" coexist peacefully with other vegetables, such as capers or cucumbers. But if you find only olives in the package, you still won’t be able to complain about the monotony of taste, since there are no number of all kinds of fillings.
By the way, toppings are only for green olives. These are anchovies, lobsters, shrimp, lemon, almonds, pieces of meat and various vegetables.
When you have already chosen a jar of olives or black olives, you still have room for their creative use.
Of course, you can just take them out of the jar and eat them. And you can fry in oil and add white dry wine and oregano, onion and black pepper are
Not difficult at all, but delicious! Olives will also seem interesting in combination with a variety of products. For example, in the Greek salad, which we loved so much. Or with meat or fish.
Try roasting salmon or lamb with olives. And of course, do not forget that these small fruits are also a wonderful decoration for almost any dish.
In 1560 it was brought to America, where it is cultivated mainly in Peru and Mexico.
Description
The height of an adult olive tree is usually five or six meters, but sometimes it reaches 10 - 11 meters or more. The trunk is covered with gray bark, gnarled, twisted, usually hollow in old age. The branches are knotty, long, in some varieties - drooping.
The leaves are narrow-lanceolate, entire, gray-green, do not fall for the winter and are renewed gradually over two to three years.
Fragrant flowers are very small, whitish, with two stamens, located in the axils of the leaves in the form of paniculate brushes. Flowering at the end of June.
The drupe fruit is most often of an elongated oval shape (length 2 - 3.5 centimeters), with a pointed or blunt nose, with a fleshy pericarp containing oil. The color of the pulp of the fruit is green, turning into black or dark purple when ripe, often with an intense wax coating. The stone is very dense, with a furrowed surface. Fruit ripening occurs 4-5 months after flowering.
Usage
Varieties
There is a misconception that mature olives are black and unripe olives are green. Actually black and green olives- it's two perfect different varieties. Like apples "Antonovka" and "Gold". The oil content of black olives is higher than that of green olives.
On the basis of physico-chemical parameters and oil content, olives can be roughly divided into two groups: those rich in oil and those less rich. Olives, rich in oil content, belong to the olive group. The second group includes varieties suitable for processing, or canned varieties. The main indicators in evaluating canned varieties are the diameter of the fruit, its weight and the ratio of pulp and stone (the smaller the stone and the more pulp, the more valuable the fruit), the properties of the pulp and its chemical composition.
Food product
Since ancient times, people have eaten olive fruits and made olive oil from them.
Olives are rich in fats; the yield of oil on absolutely dry matter, depending on the pomological variety, ranges from 50 to 80%. The fruits are rich in proteins, pectins, sugars, vitamins: B, C, E, P-active catechins, contain salts of potassium, phosphorus, iron and other elements. In addition, carbohydrates, catechins, phenol carboxylic acids, pectin substances, and triterpene saponins were found in fruits. The leaves contain organic acids, phytosterol, oleuropein glycoside, resins, flavonoids, elenolide lactone, bitter and tannins, essential oil, which includes esters, phenols, camphene, eugenol, cineol, citral and alcohols. The leaves contain glycosides, organic acids, bitterness, flavonoids and tannins.
Olive oil is the main product for which this crop is mainly cultivated. But the fruits of olives are also widely used in the canning industry for the manufacture of canned food from green fruits, and from black ones - dry-cured olives. Provencal olive oil is used in the food industry in the production of gourmet canned fish(sprats, sardines), Fat content, its chemical and physical properties depend on a complex of factors, soil and climatic conditions of the year, agrotechnical measures, pomological varieties.
Canned olives, dry-salted black olives, and especially stuffed ones, have spicy taste, are an indispensable snack, delicacy preserves that complement the assortment food products, and most importantly having healing value.
Wood
Greenish-yellow, heavy, strong and curly, the wood lends itself well to polishing and is used to make furniture. It is also prized by woodcarvers and is used for inlay work and for the manufacture of expensive turnery and joinery.
medical application
bark olive tree try to replace cinchona, and leaf infusions normalize blood pressure and respiration. Experts say that olives contain almost all vitamins and microelements necessary for a person. The raw pulp of the fruit contains up to 80% non-drying oil, which includes unsaturated fatty acids unique in their properties - oleic (75%), linoleic (13%) and linolenic (0.55%). Unlike animal fats, they are not only not harmful, but they bring considerable benefits to the body - they prevent the development of atherosclerosis, heart and vascular diseases, do not contain and contribute to the removal of cholesterol, and have a beneficial effect on the digestive organs. Spanish buttermakers believe that olives are useful for a person at any age and may well become the basis of even a children's diet. The fact is that the acids included in them - the main component of vitamin F - are necessary as a building material for cell membranes, and the body itself synthesizes them only partially.
Other uses
Olive oil is used in the perfume industry. Second and lower grades oils are known as wood oils and are used to lubricate machines, in soap making.
Plants are a good ameliorant on terraced mountain slopes steeper than 10-12°. They make the soil resistant to erosion and subsidence, which is very important in stopping landslides, soil erosion and useless discharge of water from precipitation. Olive trees, characterized by longevity and power of the root system, are able to stop the natural situation in the Opolznevsky forestry.
World production
| World olive production (2004) | |||||
|---|---|---|---|---|---|
| Place | Country | Production (in thousands) | Place | Country | Production (in thousands) |
| 1 | Spain | 4.556 | 11 | Algeria | 170 |
| 2 | Italy | 3.150 | 12 | Libya | 148 |
| 3 | Greece | 2.300 | 13 | Argentina | 95 |
| 4 | Turkey | 1.800 | 14 | Jordan | 85 |
| 5 | Syria | 950 | 15 | USA | 77 |
| 6 | Morocco | 470 | 16 | Iran | 43 |
| 7 | Tunisia | 350 | 17 | Peru | 38 |
| 8 | Egypt | 320 | 18 | Croatia | 33 |
| 9 | Portugal | 270 | 19 | Albania | 30 |
| 10 | Lebanon | 180 | |||
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Olea europaea L.
Greetings dear blog readers! In this article we will analyze the topic: Olives benefits and harm to the body, what is the difference between olives and olives. Olives, black olives have high taste qualities, are nutritious, are a source of unsaturated fatty acids and vitamins that are very valuable for the body.
Olive, olive Olea is a genus of evergreen trees and shrubs of the olive family Oleaceae, more than 30 species of olive are known.
Only one species has economic and consumer value - the European olive Olea europeae, the cultivated olive or the European olive, the olive tree, a widely cultivated oil plant.
Representatives of the Olive genus grow in warm temperate and tropical regions of Southern Europe, Africa, South Asia and Australia.
More than 150 varieties of European olives grow in the Mediterranean region. It is grown and produced mainly in Spain, Italy, Greece and in the countries North Africa. Since ancient times, the olive has been cultivated mainly for the production of olive oil; it is not found in the wild.
In Russia, the olive grows on the Black Sea coast of the Caucasus in the area from Gelendzhik to Sochi and on the southern coast of Crimea.
European Olive Olive
Olives grow like olives. The European olive Olea europaea is an evergreen shrub 1-3 meters high or a fruit tree 3-12 meters high, the trunk is covered with gray bark, twisted, hollow with age, the branches are knotty, long. The leaves of the olive are small, opposite, almost sessile, lanceolate or oval-oblong up to 8 cm long, leathery, gray-green above, silvery below, changing within 2-3 years.
The flowers are small, 2-4 mm long, fragrant white, collected 8-40 in paniculate brushes located in the axils of the leaves. The fruit is an oval or spherical drupe 1-3.5 cm long, weighing up to 15 g, dark purple, blue-black or reddish-brown when ripe, often with a waxy coating. The olive blossoms in May-July, the fruits ripen in September-December, the tree bears fruit every two years.
European olive withstands short-term frosts down to -13 ° C, the plant is drought-resistant. olive trees in winter period rains absorb a large amount of moisture and can retain it in the trunks throughout the many dry summer months.
The olive tree lives and bears fruit up to 400 - 500 years or more, there are long-lived trees in Greece, Israel. In the Nikitsky Botanical Garden, an olive tree grows, which is about 2000 years old.
European olive originated from the Greek olive, it is a very ancient culture, known for three millennia BC, even then people used its healing and nutritional properties. In the 1st century BC e. Italy was the largest producer of olive oil, the Greeks brought European olives here, then they began to plant it from Spain to Syria and further east.
Fresh olive fruits are inedible due to a very bitter taste due to the presence of oleuropein, a bitter glycoside, in the fruits. Bitterness disappears only after a long soaking of the fruit in water, which is changed daily, or a long exposure to salt brine - for several weeks. After that, olive fruits become healthy and tasty.
Since ancient times, both ripe and green olives have been pickled and salted, they were also discovered during excavations in Pompeii. Olives became widespread due to the high content of olive oil contained in the fruit, which was pressed from fresh fruit olive tree. Olive oil production is believed to be of the same age as winemaking.
The olive tree is a symbolically significant plant associated in antiquity with Athena, the goddess of war. The sacred grove in Olympia was made of olive trees, images of the gods were carved from the olive tree. Olive branches were presented to the winners of sports competitions, soldiers carried wreaths of olive branches in triumphal processions.
And in ancient Rome, the olive branch was a symbol of the goddess of peace, Pax, with olive branches in their hands, the messengers prayed for peace and protection.
Nowadays, the olive branch is a symbol of peace, truce, in the Islamic tradition, the olive is the tree of life. The emblem of the World Peace Congress depicts a dove carrying an olive branch. The olive branch is widely used in heraldry, depicted on the coats of arms of many countries.
Olive oil is made from 90% of olives, the rest are pickled with or without pits. Olive varieties differ in the way they are used. Oil-rich olives are classified as oil-bearing varieties and are used to produce olive oil. Olives with a lower oil content are classified as table olives, canning olives are used for canning as a whole. There are also combined, universal or canned oil varieties.
The difference between olives and olives
In terms of sound and word formation, olives and olives are two different words, but this is just a different name for the fruits of one olive tree or shrub - European olives.
What is the difference between olives and olives. In international terminology, there are names: green olives Green olives for green unripe fruits of the olive tree and black olives Black olives - mature fruits of the olive tree. As they ripen, olives can be light green, yellowish, pink, red-brown, purple and almost black in color.
The color and shades of canned olives depend on the degree of ripeness of the fruit and the technology used in harvesting and further processing.
In Russia, olives are usually called fruits of green, olive color, and black olives are called olives, such a division of names exists only in our everyday speech. Abroad, all the fruits of the olive tree are called olives, the name of the fruit - olives is widely used only in Russia.
Black olives, the olives that are on sale and that we can usually buy in the store, can be of two types: olives that are ripe naturally on the olive tree and those that have become artificially black.
The second type of black olives, Black oxidized olives - black oxidized olives. For their production, unripe green olives are used, which turn black in the process of oxidation - oxygenation in a solution of caustic soda with ferrous gluconate. The fruits are soaked to quickly remove natural bitterness and coloration, using food additives E524, E579.
Naturally ripened black olives are ripe, softer and always marinated with pits. Canned olives must be labeled according to the size of the fruit, the degree of maturity, and other differences in the production process for the manufacture of these foodstuffs.
Canned olives benefits and harms
What are useful canned olives
Olives are mainly used to produce olive oil, also canned food is made from green unripe fruits of olives, black olives - dry salted olives - are salted in a dry way. Canned olives come to our table.
After soaking and removing bitterness, olives are placed in brine, using seasonings and spices, stored in containers up to 10 tons. Then the bones are knocked out, stuffed and packaged in various glass and metal jars for sale in a retail chain of stores.
Canned stuffed olives are used as a delicacy snack on the table. Olives are stuffed with paprika, garlic, fish - anchovies, salmon, tuna; shrimps, onions, chili peppers, gherkins, sun-dried tomatoes, feta cheese, almonds, lemon, orange.
The chemical composition of olive fruits and leaves
Fresh ripe olives are rich in fats, proteins, pectins, sugars, vitamins B, C, E, P-active kahetins, contain salts of potassium, calcium, magnesium, phosphorus, iron and other elements, the fruits contain phenolcarboxylic acids, triperthene saponins.
Raw fruit pulp contains up to 80% oil, which contains unsaturated fatty acids: oleic - 75%, linoleic - 13%, linolenic - 0.55%, this is the main component of vitamin F in its natural form, they also lead to a decrease in glucose levels in blood.
Olive leaves in fresh, as well as extract, infusion is used to lower blood pressure in hypertension, as a diuretic, to normalize breathing.
Vitamins E, F are natural antioxidants that protect the body from premature aging and destruction, are involved in the fat metabolism of the skin, contribute to the removal of cholesterol from the body.
In canned olives, canned olives, vitamins and minerals are preserved.
For a person to strengthen his health and replenish the body with vitamins contained in olives, it is enough to consume 8-10 pieces of olives per day.
If the body receives a sufficient amount of vitamins and antioxidants, immunity is strengthened, the body receives additional protection.
The use of olives and black olives in food reduces the risk of atherosclerosis, promotes good digestion, stimulates the production of gastric juice and intestinal motility.
A few olives a day will calm the nervous system, give vigor, cheer up, improve the condition of the skin and hair.
Canned olives, canned olives harm:
- Individual intolerance
- Canned olives contain a lot of salt, spices, so they are contraindicated in in large numbers people with hypertension, heart disease, in everything you need to observe the measure.
Watch a video about how olives grow, how they are harvested, how olive oil is produced in Greece:
About olives, olives and olive oil video
Most olives are produced in Spain, Italy, Greece, Turkey, Tunisia, Morocco.
Canned olives and olives are widely used in Mediterranean cuisine and around the world. They are used both separately with and without bones, stuffed, and in various salads, when preparing first courses, all kinds of hodgepodges, they are perfect for decorating a festive table.
Strong greenish-yellow olive wood is well polished, used for making furniture, souvenir decorations, inlays of expensive wood products.
Dear readers! In a short article Olives benefits and harm to the body olives The difference between olives and olives I tried to tell you how olives grow, how canned olives are useful, about their composition and properties.
See you on the blog pages! You will be the first to read new useful articles about travel and health!
Where do olives grow
| green olives | Black olives (black olives) | |
| calories | 145 kcal | 115 kcal |
| Squirrels | 1 g | 0.84 g |
| Fats | 15.3 g | 10.68 g |
| Carbohydrates | 3.8 g | 6.26 g |
| Cellulose | 3.3 g | 3.2 g |
| vitamins | ||
| Vitamin A | 0.019 mg | 0.02 mg |
| beta carotene | 0.231 mg | 0.237 mg |
| Beta cryptoxanthin | 0.009 mg | 0.009 mg |
| Lutein + Zeaxanthin | 0.51 mg | 0.51 mg |
| Vitamin B1 | 0.021 mg | 0.003 mg |
| Vitamin B2 | 0.007 mg | - |
| Vitamin B4 | 14.2 mg | 10.3 mg |
| Vitamin B5 | 0.023 mg | 0.015 mg |
| Vitamin B6 | 0.031 mg | 0.012 mg |
| Vitamin B9 | 0.003 mg | - |
| Vitamin C | - | 1.5 mg |
| Vitamin E | 3.81 mg | 1.65 mg |
| Vitamin K | 0.001 mg | 0.001 mg |
| Vitamin PP | 0.237 mg | 0.037 mg |
| Minerals | ||
| Potassium | 42 mg | 9 mg |
| Calcium | 52 mg | 94 mg |
| Magnesium | 11 mg | 4 mg |
| Sodium | 1566 mg | 735 mg |
| Phosphorus | 4 mg | 3 mg |
| Iron | 0.49 mg | 3.32 mg |
| Manganese | - | 0.02 mg |
| Copper | 0.12 mg | 0.25 mg |
| Selenium | 0.001 mg | 0.001 mg |
| Zinc | 0.04 mg | 0.22 mg |
| Fatty acid | ||
| Omega 3 fatty acids | 0.092 g | 0.065 g |
| Omega 6 fatty acids | 1.215 g | 0.847 g |
| palmitic | 1.691 g | 1.179 g |
| Stearic | 0.338 | 0.236 g |
| Palmitoleic | 0.123 g | 0.086 g |
| Oleic | 11.144 g | 7.77 g |
| Gadoleic | 0.146 g | 0.032 g |
| Linoleic | 1.215 g | 0.847 g |
| Linolenic | 0.092 g | 0.064 g |
For men
For women
The benefits of different forms
Application methods
Harm of olives
Contraindications
- with pancreatitis;
- with cholecystitis;
Question-answer Which olives are healthier - green or black?
Why do you want olives?
Most meals mediterranean cuisine uses olives in its composition - the benefits and excellent taste of these fruits make it possible to add them to many recipes. European olive is recommended for both men and women due to its healing effects.
Where do olives grow
European olive, the fruits of which are olives, is a heat-loving plant growing in southern countries. Most often it is found in the Mediterranean states: Greece and Turkey, Israel, Italy and Spain. Spain is the main supplier of olives on the world market, not inferior to superiority for many years.
In addition to the main habitat, olive trees are grown in Iraq and Iran, Turkmenistan, India, Peru and Mexico. In Soviet times, the European olive was grown on the Black Sea coast and in the Crimea, as well as in Abkhazia, Georgia and Azerbaijan.
Are olives a fruit, vegetable or berry?
Olives are often referred to as berries and fruits: it is a small seed fruit that resembles cherries or plums. From the point of view of botany, they belong to the group of drupes: these are fruits that have only one stone and are not considered berries.
Olives belong to the group of drupes
Olives are like berries in size, like fruits in structure, like vegetables palatability. But at the same time, they do not belong to any of these groups: the fruits of the olive are allocated to a separate family "Olive". The genus of this plant is "Olive", and the species is "European Olive".
Why are olives black and olives green?
Olives and black olives are the fruits of the same tree, which is called the European Olive. The difference between them lies in the degree of maturity: green color indicates immaturity, and dark color indicates the full ripeness of the fruit.
Olives, known as “black olives” in Europe, are not actually black in color: their rich dark hue is closer to purple or brown tones. One side of olives is often darker than the other, and the stone is not removed from them.
Olives and black olives grow on the same tree
On sale, you can often find olives of a uniform blue-black color without pits. This shade is obtained artificially by adding chemical preservatives to unripe green olives. After such processing, no useful properties remain in pseudo-olives.
The chemical composition of olives and BJU
The beneficial effect of olive fruits on the body is due to the components in their composition.
A table with the composition of black and green fruits, which takes into account calories, BJU, the amount of vitamins, minerals and fatty acids.
| green olives | Black olives (black olives) | |
| calories | 145 kcal | 115 kcal |
| Squirrels | 1 g | 0.84 g |
| Fats | 15.3 g | 10.68 g |
| Carbohydrates | 3.8 g | 6.26 g |
| Cellulose | 3.3 g | 3.2 g |
| vitamins | ||
| Vitamin A | 0.019 mg | 0.02 mg |
| beta carotene | 0.231 mg | 0.237 mg |
| Beta cryptoxanthin | 0.009 mg | 0.009 mg |
| Lutein + Zeaxanthin | 0.51 mg | 0.51 mg |
| Vitamin B1 | 0.021 mg | 0.003 mg |
| Vitamin B2 | 0.007 mg | - |
| Vitamin B4 | 14.2 mg | 10.3 mg |
| Vitamin B5 | 0.023 mg | 0.015 mg |
| Vitamin B6 | 0.031 mg | 0.012 mg |
| Vitamin B9 | 0.003 mg | - |
| Vitamin C | - | 1.5 mg |
| Vitamin E | 3.81 mg | 1.65 mg |
| Vitamin K | 0.001 mg | 0.001 mg |
| Vitamin PP | 0.237 mg | 0.037 mg |
| Minerals | ||
| Potassium | 42 mg | 9 mg |
| Calcium | 52 mg | 94 mg |
| Magnesium | 11 mg | 4 mg |
| Sodium | 1566 mg | 735 mg |
| Phosphorus | 4 mg | 3 mg |
| Iron | 0.49 mg | 3.32 mg |
| Manganese | - | 0.02 mg |
| Copper | 0.12 mg | 0.25 mg |
| Selenium | 0.001 mg | 0.001 mg |
| Zinc | 0.04 mg | 0.22 mg |
| Fatty acid | ||
| Omega 3 fatty acids | 0.092 g | 0.065 g |
| Omega 6 fatty acids | 1.215 g | 0.847 g |
| palmitic | 1.691 g | 1.179 g |
| Stearic | 0.338 | 0.236 g |
| Palmitoleic | 0.123 g | 0.086 g |
| Oleic | 11.144 g | 7.77 g |
| Gadoleic | 0.146 g | 0.032 g |
| Linoleic | 1.215 g | 0.847 g |
| Linolenic | 0.092 g | 0.064 g |
The chemical composition depends on the particular variety of fruit and on the method of their processing. Canned, pickled and salted olives contain less useful substances than fresh ones. Useful properties of olives
The benefits of olive fruits for the human body are invaluable.
Due to the composition, saturated with fatty acids, vitamins and minerals, they are indispensable for many diseases:
- In atherosclerosis: vitamin PP and fiber regulate the amount of cholesterol in the blood, helping to cope with its excess.
- In cardiovascular diseases: high content of potassium, vitamins B6 and PP lowers blood pressure, strengthens the vascular walls.
- In case of metabolic disorders: it contains little sugar, a lot of fatty acids, as well as vitamins B6, C and E, which reduce blood sugar levels and speed up metabolism.
- For disorders nervous system: normalize cerebral circulation and have a slight sedative effect, improve the functioning of the central nervous system and PNS.
- With anemia: black fruits contain a lot of iron and vitamin C, which improves its absorption and increases the level of hemoglobin in the blood.
- With arthritis, arthrosis, osteochondrosis and gout: phosphorus and calcium in the composition strengthen bones and joints.
- For digestive problems: fiber improves the digestion and absorption of food, helps with constipation and other gastrointestinal disorders.
- When losing weight: low calorie product, as well as vitamins B6 and C in its composition, which regulate metabolism, allow you to quickly get rid of excess weight.
- In infectious diseases: vitamins C and E increase activity immune system, providing a preventive and therapeutic effect for colds.
Also, olives are very useful for children and adolescents: fatty acids have beneficial effect to a growing organism.
For men
The benefits of olives for men are as follows:
- Vitamin E improves blood circulation and sperm quality, and also prevents the destruction of testosterone by insulin.
- Fatty acids cleanse blood vessels, improve blood flow to all parts of the body - including the genitals.
- Vitamin B9 prevents early baldness and stimulates new hair growth.
- Vitamin B6 strengthens the walls of blood vessels, eliminating circulatory insufficiency.
- Zinc increases the level of testosterone in the blood.
To achieve the best effect in the fight against erectile dysfunction, men should consume 10-15 fruits per day.
Olives cleanse the blood vessels
For women
The benefits of olive fruit for women's health are due to the following:
- Vitamins C, E and selenium prevent the spread of free radicals, slowing down aging and reducing the risk of developing cancer.
- Vitamins A and B improve the condition of hair and skin: hide wrinkles and inflammation, strengthen hair, accelerate its growth and give it shine.
- Calcium and phosphorus strengthen the nail plates and teeth.
- Monounsaturated fats, vitamins A and E promote fertility and increase the chances of conceiving a child.
- Vitamin B6 thins the blood and strengthens blood vessels, prevents varicose veins and thrombosis during pregnancy.
- Low calorie content allows you to use the fruit on a diet.
Olives for women are useful not only when taken orally: the fruits and oil from them can be used externally as part of homemade masks for the face, hair and body.
Olives prevent thrombosis
The benefits of different forms
Regardless of the form in which olives are sold, they provide beneficial effect on the body.
Each storage method has its own advantages:
- Fresh olives: contain the maximum amount of nutrients, but are unsuitable for food. Fresh fruits are strongly bitter, have an astringent property.
- Cured: Prepared by drying in the sun. Unlike pickled and salted fruits, they do not contain salt and potentially harmful preservatives, and retain the greatest amount of vitamins and minerals.
- Pickled: less healthy than fresh or dried fruits, but with the right cooking technique, they retain most of the useful properties. Canned and salted fruits last longer, taste better, and often contain healthy spices.
- Olive oil: used internally both on its own and as part of various dishes. It is also used in face and hair masks, creams and scrubs, for wiping and cleansing the skin, as part of cleansing enemas.
- Olive leaves: used in cooking as a seasoning, also brewed as a tea. They relieve tension and anxiety, prevent cardiovascular diseases, tone up and strengthen the immune system.
Olive leaf tea is good for the cardiovascular system
Application methods
Olive fruit is the most common ingredient in Mediterranean cuisine, found in almost every recipe. Their uses are unlimited: olives are used in recipes for pizza, pasta and focaccia, in many salads and soups, in pesto and a variety of meat and fish dishes, fried or oven baked.
Olive fruits are often used as a decorative element for hot dishes - they look aesthetically pleasing and do not interrupt the taste of the dish. They also decorate alcoholic cocktails: if you eat alcohol with olives, they will begin to resist toxins and reduce hangovers.
Olives resist alcohol toxins
Another use of olives is as a snack. They can be present in canapés or used independently: in canned, dried or salted form. It is permissible to eat 7-10 fruits per day.
Harm of olives
Black olives in a jar can harm the body. If these are not real olives, but artificially colored fruits, they contain harmful additives. These are caustic soda, in the solution of which the olives are kept for a week, and ferrous glutonate, which gives the blackened pseudo-olives a stable color.
Both of these additives can cause allergies in the consumer, in addition, after prolonged treatment with them, the beneficial properties of olives disappear. If a color stabilizing additive E579 is present in the composition of the canned product, it should not be purchased.
Also, the excessively salty brine in which they are stored can harm the body.
Contraindications
Due to the choleretic properties of olives, you can not use:
- with pancreatitis;
- with cholecystitis;
- with exacerbation of gallstone disease.
Also, canned olives, containing a large amount of salt, should not be eaten with hyperacid gastritis, children under 3 years old and women who are breastfeeding.
Olives should not be consumed if there are stones in the bile ducts
Q&A Which olives are healthier - green or black?
Black olives, or olives, contain vitamin C and manganese, which are absent in green fruits. Also, olives are less caloric, and they have more copper, zinc, calcium and vitamin A. Otherwise, green olives are superior to black fruits: they contain more vitamins, macro- and microelements, and various fatty acids.
It is preferable to eat both types of olive fruits: this way the body will receive the greatest amount of useful elements.
Why do you want olives?
Cravings for certain foods can occur due to disease and nutritional deficiencies. The desire to eat olives appears as a result of a lack of sodium salts in the body.
It may also indicate a dysfunction of the thyroid gland.
A strong desire to eat olives may indicate disorders in the thyroid gland.
Can you eat olives with pits?
Olive pits are considered a very useful product: they contain no less useful substances than the fruit itself. Due to their large size, they are inconvenient to swallow, and they are poorly digested, so most often the bones are consumed internally after grinding with a blender or coffee grinder.
Olive pits are rich in useful elements
Black and green olives useful fruits that have a beneficial effect on the body. They positively influence his work, have great taste and fit perfectly into a variety of dishes.
Benefit
healthy olives
Bones are useful too
More than 20 years ago, canned olives appeared on the shelves of our stores and immediately gained popularity among consumers. Many do not know that black and green olives are the fruits of the same tree - European olives (or olives), harvested and preserved at different stages of maturity. Only in Russia, mature olives that acquire a black color after conservation are called olives; all over the world, fruits of any color are called olives.
For canning, universal and table varieties are used, the content of vegetable fats in which is less than that of oilseed varieties, from which very useful olive oil is made.
The benefits of canned olives
Useful properties of the fruits of the olive tree practically do not depend on their degree of maturity. Their pulp is rich in oil, which contains a lot of fatty acids belonging to the omega-6 and omega-9 groups. Olives also contain plant sterols, B vitamins, ascorbic acid, and tocopherol. All these substances have a beneficial effect on the state of the cardiovascular system.
Phytosterols reduce the absorption of fats in the intestines, unsaturated fatty acids and vitamin E are involved in fat metabolism. Thus, the complex of these substances contained in the fruits of the olive tree stimulates the metabolism of fats and helps to reduce the level of cholesterol in the blood.
The pulp of olives contains quite a lot of fiber, which makes them useful for digestive system. The calorie content of olives depends on the degree of maturity, in 100 g of green canned fruits there are about 160 kcal, and in the same amount of black ones - about 130-150 kcal.
Some studies have shown that phytosterols have anti-cancer properties, so regular consumption of olives and oil from them is useful for the prevention of cancer.
Which olives are healthier?
Before you buy canned olives, you should make sure that it is a fresh and high-quality product.
Today, you can find more than a dozen different types of canned olives on sale, they are harvested with and without pits, stuffed with paprika, lemon, almonds, anchovies and other fillers. With such an abundance, it is not easy to figure out which olives are the most useful, and whether there is a difference between black and green canned fruits. It turns out that the benefits of olives directly depend on the way they are preserved.
Black olives (black olives)
To begin with, I would like to deal with black olives, which we usually call black olives. The fact is that fruits that are fully ripe on a tree are never such a rich black color as we see them in jars. Their color can be brown, brown, dark purple, but not completely black. Coal black olives acquire in the process of conservation.
These black olives can be produced at any level of maturity, which is why many growers use green olives without waiting for them to ripen. They are placed in a solution of caustic soda, where they are saturated with oxygen, then soaked in water for several days, after which the resulting black color of the olives is fixed with ferrous gluconate. This method of production is the fastest and cheapest, but finished products resulting in poor quality. Unripe olives are very easy to remove the stone, ripened fruits are too soft for this. That is why pitted black olives in iron cans, which have a relatively low price, are most likely the product obtained by the above method.
Green and ripe olives
Green olives with pits are considered healthier.
There is another way to preserve olives, which does not use chemicals and better preserves the beneficial properties of the product. But it, of course, requires much more time and costs. Both green and ripe fruits are preserved in this way. They are placed in containers (it is better if they are wooden barrels) and pour a 5% solution of ordinary table salt. To activate the fermentation process, add to the solution tomato juice, sugar or some cultures of lactobacilli. The fermentation process lasts at least one and a half months, after which the olives are washed with clean water, placed in glass jars, filled with 7% saline solution and sterilized.
stuffed olives
Usually green olives are stuffed, from which it is easier to remove the stone, thus freeing up space for the filling. You will not find stuffed olives in stores, as they are more loose and fragile. However, the products that fill the fruits of the olive tree may be of poor quality. Unscrupulous producers can use spoiled fish, nuts, fruits, etc. For example, when purchasing olives with red fish, we, unfortunately, cannot be sure of its freshness, and the taste of olives and the salty brine in which they are stored can successfully mask the taste poor quality seafood.
Given all of the above, we can conclude that not all olives are equally useful. The most valuable for us are green unstuffed olives. If you really want to try stuffed olives, then it is better to choose a product with lemon, garlic, pepper and other vegetables or fruits. The least useful, and perhaps even harmful product is coal-black olives in iron cans.
Harm of canned olives
Individual intolerance to this product is extremely rare.
Canned olives should be used with caution in people suffering from arterial hypertension and kidney disease, as they contain a very large amount of sodium.
You should not buy cheap olives, a low price indicates a low quality of the product, the fruits can be poorly cleaned after chemical processing and the content of chemicals in them may exceed the allowable rate. Also, do not eat this product if it contains monosodium glutamate, flavorings, preservatives and other similar additives. When purchasing olives in glass jars, you need to pay attention to the expiration date and the tightness of the packaging. Expired or improperly stored product can lead to serious poisoning.
Channel One, the program “Expertise of things. Quality Control Department”, issue on the topic “Canned Olives”:
RIA Novosti, program "Fresh Food", issue on the topic "How to choose olives and black olives":
"Fresh food" - How to choose olives and black olives
More about the benefits of olives
Olives and weight loss
And again about diets
And a little more about olives
The olive tree grows mainly in Africa, Australia, in the tropical regions of Europe, South Asia. For the whole world, the division goes into green and black olives, and only in Russia is the division into olives and black olives accepted. Green fruits are harvested earlier than black ones.
Benefit
Olives, whose beneficial properties have long been known in the Mediterranean region, are not yet so popular in Russia, and someone does not even know about the richness of their composition and effect on the body. They are rich in manganese and calcium, which has a positive effect on the musculoskeletal system. Olives are even used in the treatment of joint pain. The benefits of black olives as a prevention of the formation of gallstones have been confirmed. You can use the fruits of the olive tree daily to prevent stroke, angina pectoris and heart attack. They are also very useful for the gastrointestinal tract due to the fact that they help to improve digestion and remove waste products from the body. Olives contain linoleic acid. One of its properties is a healing effect, it helps the speedy healing of wounds and cuts. Interestingly, black olives, whose beneficial properties are so numerous, can also relieve headaches.
They contain a lot of proteins, fats, sugar, ether and pectins, alcohol, vitamins C, B, F, E and P, iron, phosphorus, fiber and potassium are contained in sufficient quantities. If you eat olives at least once a week, the work of the heart will improve, the vessels will expand. Some elements of these Mediterranean fruits have a beneficial effect on the restoration and renewal of cells. In addition to these advantages, olives have other advantages. Useful properties are due to the antioxidants contained in them. Regular use olives in food helps prevent both the manifestation of early signs of aging and the progression of cancer.
healthy olives
The beneficial properties of olives and black olives are due to many factors, including the presence of vitamin E and phytosterols, which positively affects the reproductive function of women, so these products are recommended for pregnant women and those who plan to conceive. For people suffering from colds or flu, olives will be useful for the anthocyanins contained in them - dyes, which strengthen the immune system and are generally a good cold remedy. Extra virgin olive oil, eaten, will reduce the number of wrinkles due to the content of oleic acid.
Olives and healing of the body
You need to know how to properly use olives. Their useful properties depend on what kind of processing the black olives have undergone. If it is impossible to find fresh fruits, it is better to give preference to salted ones, which do not contain preservatives and vinegar. In this form, their benefits are better preserved. Due to the high content of vitamin A, the consumption of olives serves as a prevention of eye diseases. Vitamin E, also present in black olives, has a beneficial effect on the condition of the hair. The benefits for hair and skin from olives will be only if they are ingested. That is, with food.
Olives are good for the heart due to their high content of monounsaturated fats and antioxidants. Polyphenols are beneficial for cardiovascular system. They are able to strengthen the walls of blood vessels, prevent the formation of blood clots. Due to this, in turn, the wear and tear of the heart is reduced and its functions are improved. Thanks to the antioxidant activity of the substances contained in olives, the action of free radicals is neutralized. This prevents the appearance of cancerous tumors, premature aging.
Bones are useful too
Useful properties of olives, their harm is due to the chemical composition. Likewise with bones. Olive pits are commonly used for back pain caused by pinched nerves and sore muscles. It is necessary to crush half a glass of seeds and add to 200 ml of melted paraffin or wax. Cool the resulting mass a little and fill it with a rubber heating pad. Then the heating pad is applied to the affected area of the body for 20-30 minutes until the wax cools down. Do warming up daily, after the procedure you need to rest lying down, do not make sudden movements. Is it possible to eat olives with a stone? Useful properties of the latter in the treatment of neurological diseases, we discussed above. As for eating the whole fruit (along with the bone) - this is exactly what some inhabitants of the Mediterranean countries do - the opinions of experts about the benefits (or harms) of this method differ.
Recipes that include olives
Means to alleviate the condition of a patient with atherosclerosis: crushed 200 gr. olives put in a thermos and pour heated to 60 ° C vegetable oil. Insist 48 hours. Drink before meals 1 tablespoon 3 times a day.
You can get rid of edema with a tincture based on the fruits and leaves of the olive tree. In order to prepare the medicine, you need to pour a tablespoon of finely chopped olives and a tablespoon of leaves with a glass of boiling water, leave for 5-10 minutes in a water bath, then filter the raw materials and add another glass of warm water. You need to drink the infusion 1 tablespoon 3 times a day half an hour before meals.
To prepare an infusion that relieves high blood pressure, pour 1 tablespoon of leaves with a glass of boiling water, hold in a water bath for about 5 minutes, then strain and dilute with warm water. Take 1 or 2 tablespoons half an hour before meals 3 times a day.
How to include olives in your diet
The benefits and harms of olives depend both on human health and on the amount of consumption of these products. There are olives preferably daily, but in small quantities. For example, add them to salads. Olives go well with fresh cucumbers, cheese, boiled chicken breast. In addition to salads, black olives can be added to soups, stir-fry, pilaf and other hot dishes, or used as a snack between meals.
For whom olives can be harmful
It is advisable for a person to limit himself by buying canned olives. The beneficial properties of them and olives can turn into harm to health if they are consumed excessively in food. For example, they will negatively affect the health of people suffering from cholecystitis. This is due to the fact that they have a fairly strong choleretic effect. In addition, olives are saturated with vitamin A, which is toxic in significant quantities and has a negative effect on the human body. Be especially careful with canned olives. When preserving, excipients are used, with excessive use of which an allergic reaction may occur. Especially dangerous can be ferrous gluconate, which is often used in the production of canned olives. Up to the appearance of a stomach ulcer in a person who abuses canned foods.
Often people think that olives and olives are completely different fruits of different trees. Nothing like this. Olives and olives - fruits from one tree - olives. The difference lies in the stages of maturity - green, not yet ripened olives are called olives, but black fruits that have reached their full ripeness are called olives. Many experts recommend eating olives constantly, referring to their benefits for the body. But how useful they are, or maybe vice versa - harmful, we will find out further.
Olives. Benefit and harm to the body
First, we will carefully consider the positive aspects of olives, that is, their benefits for the body. The first thing any expert will say is that olives have an ideal balance of nutrients. Olives contain in their composition a lot of manganese, as well as calcium - vital to humans. The use of olives in food has a beneficial effect on the functioning of the locomotor system - the calcium contained in them helps to strengthen bones, making them stronger and protecting against all kinds of diseases of the body's supporting system. In addition, the substances contained in the fruits help prevent the formation of stone deposits in the gallbladder. Olive fruits help the process of digestion, helping to remove harmful and unnecessary substances from the body. Olives also contain linoleic acid, which is known to help heal various wounds.
More about the benefits of olives
So, what else distinguishes olives? Health benefits and harms, if we consider them on the same straight line, stand in completely different proportions. The benefits of eating olive fruits are still much greater. Which of the women is not familiar with face and hand creams made on the basis of olive fruits? But the fact is that the peel of olives contains a lot of essential oils, which not only moisturize the skin, but also significantly nourish it.
Other cosmetic products made on the basis of olive fruits are also very useful - shampoos, balms, lotions, and so on. In addition, the constant use of olives for food is recommended for people prone to strokes, heart attacks and angina pectoris. But returning to ancient sources, you can find out that the Greeks sincerely believed in the mythical origin of these fruits, which, according to legend, the goddess of wisdom, Athena, gave people.
A few words about the dangers of olives
So, after listing the positive aspects of olives, it's time to find out how they can be harmful to humans. So, the fruits of the olive, beloved by many, are black, oily olives. Benefits and harms to human health is an eternal controversial issue. Today we will consider those aspects that can really negatively affect human health.
Olives have a very strong choleretic property - that is why they contribute not only to prevention, but also to the partial removal of stones from the gallbladder. That is why the use of olives is strictly prohibited for people suffering from cholecystitis. Another minus of olives is the too high content of vitamin A. Few people know, but in large proportions it can be toxic - cause poisoning of the body.
Olives and weight loss
So, we learned how useful and how harmful olives are. The benefits and harms to the body will be individual for each person, depending on the qualities and characteristics of the body. However, olives are often recommended to those who have decided to seriously lose weight. The main advantage of these wonderful fruits is that they perfectly satisfy the feeling of hunger. Again, it is not possible to eat olive fruits just picked from the tree - they taste very bitter. Therefore, before olives reach our table, they need to undergo serious processing. Usually this is soaking in brine, oxidizing in air, and then canning. In this form, ready-to-eat olives get on our tables.
Benefit and harm - both sides are relevant for weight loss. The benefit is that olives cannot be called a high-calorie product, the harm is that if there are a lot of olives, the weight will still increase, and overeating can also affect your well-being.
And again about diets
Green and black olives - the benefits and harms of losing weight. Olives are an extremely rich source of monounsaturated fats, which are the healthiest. Why does a person gain weight? Because over time, the body accumulates harmful fats, which begin to be deposited in solid reserves.
Monounsaturated fats reduce the accumulation of "bad" cholesterol, which is the most effective way to combat body fat. Another quality of the olive cannot be ignored. Benefits and harms - the calorie content of the fruit: there are twice as many calories in green olives as in black ones. Thus, going on a diet and eating green fruits, can cause little harm with unlimited consumption. By eating black olives, we get more benefits, as we consume half as many calories. But you still need to remember one thing - the smaller the serving, the lower the calorie content.
What else do you need to know when losing weight?
And here's something else that's important to know. Olives have a fairly low glycemic index. If explained in an understandable language, this will mean that when eating olives, we do not get energy abruptly - in one jerk, but gradually. Why is it good? Yes, because with a sharp energy boost, there is an increase in blood glucose - and this is not a very good indicator. With a gradual supply of energy, this does not happen. Increased glycemia, in turn, causes a person to constantly feel hungry, and the more hungry we are, the more we will eat. When we eat olives, we quickly dull the feeling of hunger, which then does not arise for quite a long time. These are the olives. Benefit and harm ... The properties of the fetus in the end still outweigh in a positive way.
How to include olives in your diet?
We have carefully considered what olives are. The benefits and harms to the body are also now familiar to us. It remains to figure out how and how much olives should be consumed per day. Since salt, which is present in fruits in sufficient quantities, inhibits weight gain, they should be eaten daily, but without excessive fanaticism. The ideal option will not just eat olive fruits, but add them to various salads. For example, a salad chicken breast, lettuce, cucumber, cheese and olives, perfectly satisfy hunger, while its calorie content will be very low.
It is also useful to use olives as a snack. You can calculate as follows: one large fruit contains about twelve calories - which means that five or six olives will be enough to get rid of hunger until the next meal. Olives can be added to soup, main courses, which will also reduce the portion eaten without sacrificing full saturation.
And a little more about olives
We learned what olives are, what are the benefits and harms for the body - we also considered them. Now let's turn to the common factors. In general, there are about a hundred different types olives. They basically look like this - small and green, black large, or medium black with a slightly brownish tint. Depending on the variety, the fruit can contain up to 80 percent oils. Well, almost everyone knows how useful olive oil is.
You need to choose fruits according to the following criteria - the surface of the skin should be even, without damage. It is clear that it is better to buy fruits in a transparent container. The pulp should not spread in the fingers, but be dense, while the bone should be easily separated from the pulp. It is worth remembering that there are a lot of preservatives in stuffed store-bought olives, it is better to stuff the fruits yourself. And finally, carefully study the composition of the product: if the package says that it contains ferrous gluconate, this means that the appetizing black color of olives is of artificial origin.
You can not store olives in tins for a long time - tin and zinc can penetrate the fruits, making them dangerous to eat. The composition of the fruits in the jar should be as follows - lemon acid, salt and water. Everything else is harmful and dangerous for the body additives.
Olives and black olives are fruits of the same tree - olive. In the preparation of many products for garnishing dishes, recipes indicate that either olives or olives must be used. But what is the difference between olives and olives, what is their difference if they grow on the same tree?
How are olives different from olives?
The word "olive" comes from the same root word "oil", since the olives themselves are very oily. Most of them are used to make butter. The word "olive" in relation to black olives is used only in the CIS and Russia.
The bright green fruits, still unripe, are called olives, and those that have a bright purple color, already ripe, are called olives. At the same time, only olives belonging to the Halkidiki variety change color, the rest remain unchanged during canning.
In those countries where olive trees grow, the fruits are called only olives, using just the addition of color to this word.
There are some varieties of olives that turn black when ripe, but olives that are sold in stores are not among them. Those olives that are most often sold in our stores, in fact, belong to the immature fruits of the olive tree, and acquire a black color during chemical processing. Olives that have ripened as expected do not acquire a uniform color, but from brown to dark purple.
How are olives and olives made?
Olives that have just been taken from the tree have an unpleasant bitter taste. In order for them to acquire the taste that all consumers are accustomed to, they are kept in salt water for 6 months, soaking. But modern manufacturers do not bother with such a complex and lengthy process. The process of making olives and olives is streamlined, so they are simply treated with oxides and stabilizers.
The black color of olives is provided only due to a longer chemical exposure to them., despite the fact that the composition of the preservative used is absolutely the same. Iron gluconate is usually used to color green olives, which leads to the loss of all the nutritional value of the product.
The difference between black olives and olives is also that they are never sold stuffed.. This is due to the fact that the taste of olives deteriorates if any filler is added to them. At the same time, the taste of green olives, on the contrary, becomes more unusual. This explains why black olives can be bought pitted, halves or with pits, and green olives are stuffed with anchovies, orange, lemon, salmon and other delicious things.
Olives and olives: benefits and taste
The taste of olives, first of all, depends on their variety. At the same time, they have a sharper and sharper taste than olives, which are rather soft in taste and have rich shades of aftertaste.
In the production of olives old recipe with the use of natural preservatives, they are much healthier than olives. But this method of production is now more of an exception, so today the benefits of black olives and green olives are the same. Olives, like olives, contain many vitamins, proteins and fiber. They are very useful in liver diseases, as a prevention of heart attack, improvement in cancer.
Ripe olives are healthier than green olives. In the process of maturation, they accumulate a maximum of vitamins, biologically active substances, amino acids, fatty acids. This explains the fact that they cost more than olives at 6 r. For the same reason, unscrupulous producers pass off unripe dyed olives as olives. The impact of ferrous gluconate leads to the fact that all the beneficial properties of olives disappear, turning them into a rather harmful product for humans. Daily rate Ferrous gluconate should not exceed 10 mg, and a jar of so-called olives contains 22 mg.
An excess of ferrous gluconate leads to exacerbations of diseases of the gastrointestinal tract, and in case of stomach and duodenal ulcers, its use is generally strictly prohibited. With the frequent use of black olives, damage to the kidneys, liver, allergic reactions, indigestion, headaches and nausea occur.
How to choose olives and black olives?
In order not to make a mistake when choosing olives or olives, you should first of all pay attention to the composition indicated on the bank. If it says that the olives are with the addition of iron, you can be sure that inside are unripe green olives dyed with food additive E - 579. In the Russian Federation, this additive is prohibited.
The main feature of natural black olives is the color of the liquid in which they are located. It shouldn't be black. If you put green olives in such a brine, then after 3 hours they will acquire a dark shade. Olives that do not contain ferrous gluconate are much more expensive. To see what you have acquired, it is better buy olives in glassware.
The difference between olives and olives lies in their color and in the fact that the name of the olive is used only in the vastness of Russia and the CIS. In fact, these are the fruits of the olive tree, only of varying degrees of ripeness.
Real black olives have a more delicate taste than green olives. They are never stuffed, and their price is several times higher. The composition of olives should not contain a food additive, which is labeled as E-579. But in order to buy really real olives, you need to carefully study the composition of the proposed product, since unscrupulous manufacturers very often offer green unripe olives dyed with ferrous gluconate instead of olives, which will not bring any benefit to your body.
Specially forlady special. en- Julia
