What are the benefits of canned black olives? The benefits and possible harm of olives for humans
Olives have long taken pride of place in the national cuisines of many peoples around the world. Olives appeared in our country relatively recently, so disputes continue to surround their various properties. They have an interesting spicy taste that is difficult to describe even for an experienced taster: they simultaneously contain bitterness and sweetness, sour and salty notes. The mystery of this product has long divided all food lovers into great connoisseurs of olives and their ardent haters.
The interest in this product is further fueled by a question that few can answer: “Olive - what is it? Is it a fruit, or a vegetable, or a berry?” The answers to this question are as contradictory as the taste of the product. Some argue that it is a berry or fruit, since it has a seed and grows on bushes or trees. Others claim that it is a fruit or vegetable because it requires additional processing, after which it acquires its unique taste.
To find out what olives are, you need to remember your school botany course. In botany there is no such thing as berries, vegetables or fruits - this is only the consumer name for the fruits of flowering plants that are intended for seed dispersal. There are juicy (berries, drupes) and dry fruits (pods, nuts, pods, achenes, grains). Olives, from a botanical point of view, are drupes and not berries, fruits or vegetables.
Olives or Olives: What's the Difference?
On the domestic market, consumers are not familiar with fresh fruits of olive trees, but with canned products with black or green fruits. This is the reason why there is a common myth among ordinary uninitiated buyers that explains 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 that's not true.
In fact, the words “olives” and “olives” are synonyms in Russian. To make sure that there is no difference between olives and black olives, it is enough to find out which family the trees on which they grow belong to. Olives, also known as olives, grow on trees of the olive genus, the olive family. The word “olives” has Eastern European roots. In 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 pouring. Technical conditions". At the same time, in the English translation, the GOST names both olives and olives sound the same - olives, however, adjusted for color. Perhaps this is why in Russia green fruits of olive trees are called olives, and black olives are called olives.
What determines the color of olives?
The difference in the color of the fruit appears during their processing before canning. The fruits of the olive tree for preservation are collected while they are still green. To preserve them green, it takes several weeks to keep the olives in brine. To reduce the time of harvesting olives, this process is accelerated: they are saturated with oxygen. This process is called oxidation. After this, the olives acquire a coal-black color, to stabilize which a preservative, iron gluconate, is used. After this treatment, producers receive black oxidized olives, which they preserve.
After you have figured out what colors black olives with, the logical question is: “Are there real black olives?” The color of untreated olives depends on their degree of ripeness:
- yellow-green, yellowish, white olives are harvested at the very beginning of their ripening. They are inherently immature;
- pink, red, brown, chestnut color of the fruit indicates their partial ripeness. These olives are harvested later than green ones, but earlier than ripe ones;
- The dark color of olives is a sign of their ripeness and can have various shades: red-black, purple-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 a pit. This is explained by the fact that it is impossible to remove the pit 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 species 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.
Trees of this species are covered with dry, hard 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 on the tree gradually.
Olive trees bloom in April-July. How do olives bloom? The flowers of oil trees are collected in panicles, which consist of 10-40 white fragrant flowers. After flowering, small fruits appear on the branch of the olive tree. An 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. The color of the fruit can vary from light green to dark purple. The pulp is elastic, oily, the skin is dense, with a waxy surface. Olive trees first begin to bear fruit after 20 years, bearing fruit once every two years.
The olives are harvested 4-5 months after the trees bloom. Olives ripen between November and 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 green oil, they are harvested 1-2 months earlier than they ripen.
Green fruits are usually picked by hand because they do not fall off the stem themselves. Ripe olives are often shaken onto a pre-spread net under the trees. After harvesting, the olives are sent for processing as quickly as possible. Any delay in this process negatively affects the quality of the final product.
Where do olives grow?
Today olive trees are cultivated:
- in 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 (Israel, Iran, Turkmenistan, Azerbaijan);
- in northern India;
- in Australia;
- in Mexico and Peru.
Olive trees are grown in these countries by both large producers and small farms.
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.
Up to 250 varieties of the cultivated species, European olive, have been bred through selective breeding. The fruits of its different varieties differ in color, size, taste and oil content. There are varieties of olives:
- dining rooms, which contain a lot of pulp, so they are used for pickling, canning and other preparation methods;
- oilseeds, which contain a lot of oils, so they are used to make olive oil;
- universal.
On modern shelves you can find many varieties of olives with diverse origins. Olives are grown on an industrial scale in Spain, Italy, Greece, France, Turkey, Cyprus, Tunisia, Morocco, and Israel.
Spanish olives
The leader in the production of olives and olive products in Europe and the world is Spain. About 50% of all olives exported worldwide come from Spanish producers.
The most popular variety cultivated in Spain is Picual, which translates as “nipple”. This is a versatile olive variety, but is more often used for making butter. Olive trees of this variety are grown in the mountains and on the plains, and the fruits grown in different areas differ significantly in taste.
The Ojiblanca and Casareña varieties are famous for their small black fruits with soft, juicy pulp, from which the stone is easily separated. These are the best olives for canning.
In Italy, olives are one of the main ingredients in many dishes. The world's most popular Italian table green olive of gigantic size is the Vittoria variety. Olives of this variety have juicy, fleshy, aromatic pulp. No food additives are used for their preparation.
On the southern Italian island of Sicily, the famous variety of bright green olives, Miccio Le Olive, is grown and is renowned for its fruity flavor with a fresh finish. To preserve their color, these Sicilian olives are stored in a special brine, the recipe of 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 olive trees of that variety grow.
The best Greek olives are considered to be 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 and purple-black in color. They have juicy pulp with a tart taste and pronounced aroma.
Chalkidiki is a variety of large green olives grown in northern Greece. Due to their large size, these fruits are used for stuffing with fillings (paprika, onions, gherkins, almonds, cheese).
The most numerous olive groves in Greece are located on the island of Crete, where the Koroneiki oil variety is grown. The annual harvest of these Cretan olives exceeds the total harvest of olive fruits throughout the rest of Greece. Aromatic olive oil is produced from these olives.
French olives
Nice olives are those collected from olive groves growing near Nice. These are small-sized fruits of purple or black color, have oily pulp with a pleasant delicate taste.
French small black olives from Provence have a slight piquant bitterness. Nyon olives are round in shape, 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 French olive varieties are universal and are used for making oil and in cooking, in canned or pickled form, in the form of pastes, pates, and dressings. Cosmetic products are made from them.
Israeli olives
In Israel, mainly oil-bearing varieties of olives are grown, so olive production in this country is aimed mainly at producing oil.
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 piquant green oil with hints of pepper. Israeli Suri oil is well suited for preparing Jewish dishes.
Another popular olive variety grown in Israel and used to make olive oil is Barnea. An oil with a subtle aroma of fresh hay and fruity notes is extracted from them. Israeli green olive oil has a very beneficial property for children - taking it daily on an empty stomach is effective against worms.
Chemical composition of olives
The fruits of oil trees contain proteins, fats, carbohydrates (), which are energy and plastic materials for the human body. The B:F:Y ratio per 100 grams of olives differs from their degree of maturity and variety: in unripe small fruits their content is lower than in ripe large ones.
The taste of fresh olives is bitterish-tart or bitter, so they are not eaten raw. For the consumer, what is more important is not the nutrient content of raw olives, but the amount contained in the finished product. Considering that olives often enter the domestic market in canned form, below is data on the nutritional value and chemical composition of the canned product.
| Name | Content per 100 g, grams |
|---|---|
| 0,7-0,9 | |
| 10,7-15,2 | |
| 4,6-6,8 |
Olives are a source of vegetable fats. A remarkable fact is that despite the high fat content in olives, they are not harmful: more than 90% of the fats in the fruit pulp contain mono- and polyunsaturated fatty acids. The peculiarity of unsaturated fatty acids is that in the human body they are not independently synthesized 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.
Olive carbohydrates consist of 50-85% indigestible dietary fiber (), so these carbohydrates do not pose an energy load on the body. In addition, the glycemic index of olives is low and is only 15 units per 100 g, which allows them to be consumed by diabetics.
The pulp of olives contains phenols (oleocanthal), which have powerful antioxidant properties. These substances are quickly destroyed when olives are cooked, but are preserved in the extra cold-pressed oil.
The pulp of the olive tree fruit 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 per 100 g, milligrams |
|---|---|
| 0,12 | |
| 0,02 | |
| 0,01 | |
| 6,6 | |
| 0,24 | |
| 1,5 | |
| 2,8 | |
| 750,0-1550,0 | |
| 74,0 | |
| 36,0 | |
| 8,0 | |
| 4,0 | |
| 0,23 | |
| 3,3 | |
| 0,22 | |
| 0,01 |
The chemical composition of olives depends on their variety, place of growth, time of harvest, and method of processing.
More than 2 million tons of olive oil are produced annually in the world. It is used in many cuisines around the world, but for our country olive oil is still classified as exotic.
The benefits and harms of oil depend on many factors:
- varieties of olives and places of their cultivation;
- the method of collecting them (manually or mechanically);
- what kind of olives the oil is made from (green or black);
- how the oil is made (first or second pressing, cold or hot);
- conditions and period of its storage.
How is olive oil made?
Olive oil is made from olives of varying degrees of maturity. Most often these are ripe olives, but some varieties of olives are grown for pressing in their unripe form, for example, the Israeli green oil Barnea.
The process of making olive oil consists of several successive steps:
- fruit sorting;
- cleaning them from leaves and stalks;
- wash in warm;
- first oil extraction;
- grinding pulp and seeds;
- second oil extraction.
Most oil producers try to create a full production cycle: from growing the crop to making the oil. It is worth noting that the production of olive products is practically waste-free: biogas is made from olive pomace, and briquetted environmentally friendly fuel is made from olive pits.
Types of Olive Oil
Depending on the method of collection, extraction and thermal or chemical treatment, olive oils are divided into several types.
Extra-virgin (extra-virgin)
This unfiltered oil is obtained by first cold pressing. No heat treatment or chemicals are used in its manufacturing process. During laboratory testing, the oil should contain less than 1% acids. This product contains all the vitamins and essential fats that are found in the fruits themselves, as well as oleocanthal.
Virgin (virgin)
This oil is produced in the same way as extra-virgin oil, so the content of nutrients in it is preserved. The difference between virgin oil is the higher permissible acid content in it - up to 3.3%. Due to this acidity, virgin oil has a milder 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 does not have a special aroma. This is a product that contains almost nothing but fat and none of the beneficial substances 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 properties 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 producing these oils, various technologies are used (separation, deodorization, bleaching, heat and chemical treatments), resulting in a product with a “lighter” fat composition, and at the same time with a reduced content of all other substances.
Extra virgin and virgin oils contain many beneficial substances 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 carcinogens are formed in them during heat treatment;
- Refined brands of oils are not suitable for dressing salads because they lack the expected olive taste and aroma.
How olives are harvested
Olives are eaten in prepared form. They are prepared for consumption in different ways:
- dried;
- dried;
- salted (by dry salting);
- marinate;
- canned.
How to remove bitterness from olives
After harvest, olives for preservation are washed and immersed in barrels of brine for several months. Thanks to the fermentation of this brine, the olives lose their bitterness and become soft and sweet. After this, the fruits are sorted, stalks and leaves are removed, and sorted by size.
Olive caliber
On a jar of canned olives, their caliber must be indicated. Their cost depends on this. To inform the consumer about the size of the olives in the jar, symbols are used - two numbers separated by a fraction. These numbers indicate the minimum and maximum number of olives of this caliber in 1 kg. Accordingly, the smaller the numbers indicated in the fraction, the larger the caliber of the olives. There are four calibration categories:
- Giant or royal olives are especially large in size (70/90, 91/100, 101/110).
- Large (111/120, 121/140, 141/160).
- Average (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 size of the olives, you can figure out how many fruits are in the jar.
How to remove pits from olives
Olives can be preserved pitted or pitted. How do you remove pits from olives? The seeds 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, peppers, garlic, onions and other various ingredients can be used as filling. This process is carried out manually.
Beneficial features
Olive products, 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 orally. The beneficial properties of olives and olive oil make it possible to include them in therapeutic dietary menus, as well as in the daily diet for various pathologies of internal organs. They can be eaten with or without the pit. It is difficult to answer which olives are healthier: with or without pits, because they act on the body differently.
For the cardiovascular system
Olives are a leader among foods that are good for the cardiovascular system. Polyunsaturated fatty acids, which are contained in large quantities, are absorbed into the human blood from the intestines and exhibit their beneficial properties:
- anti-atherosclerotic effect (binds in the blood, prevents the formation and reduces existing atherosclerotic plaques);
- increase the elasticity of blood vessels (by restoring damaged vascular endothelium);
- reduce vascular permeability (by strengthening the connections between the cells of the vascular walls);
- reduce blood viscosity, thereby reducing the risk of pathological thrombosis;
- help reduce blood pressure.
Indications for regular consumption of olive products for heart and vascular diseases 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 olive tree fruits and olive oil for the heart are proven by scientific research. After mass 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 within the continent.
For the digestive system
What are the benefits of olives for the gastrointestinal tract? Polyunsaturated fatty acids and vitamins from olive products have a beneficial effect on the functioning of the digestive system:
- stimulate the production of digestive juices and;
- heal defects in mucous membranes;
- restore liver cells;
- have a choleretic effect;
- prevent the formation of stones in the bile ducts;
- normalize intestinal peristalsis (forward movements);
- remove toxins from the intestines;
- restore intestinal microflora;
- help with hemorrhoids.
Olives affect a person’s stool, but it is difficult to say unambiguously whether olives strengthen or weaken, because the effect of their use depends on the presence of a pit in them.
Olive pulp, containing a lot of fat, promotes accelerated excretion of intestinal contents. Therefore, when eating olives in small quantities daily, they have a laxative effect and prevent constipation.
And the oil seed, containing a lot of tannins, strengthens, and is therefore 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 carbon can be replaced with olives.
For the genitourinary system
Olive products can reduce the tendency to form stones due to urolithiasis. Regular consumption of olive oil helps 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 help normalize the synthesis of female sex hormones. For men, olives are useful for their ability to increase potency and improve sperm quality.
For metabolic disorders
Olive products can be consumed for diabetes. They normalize blood cholesterol levels in type 2 diabetes, thereby preventing the development of diabetic macro- and microangiopathies.
Olive oil is useful for gout because it helps dissolve uric acid salts that are deposited in the joints and urate stones in the kidneys.
For neurological diseases
Fatty acids and fatty acids contained in olive products normalize the functioning of the central nervous system, increase its performance, 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.
For inflammation
Olive products block the synthesis of prostaglandins - substances that cause inflammatory reactions in the human body. Oleocanthal, present unchanged in extra-virgin olive oil, has anti-inflammatory properties that mimic the effects of nonsteroidal anti-inflammatory drugs (NSAIDs). This allows you to include olives and products made from them in medical nutrition for arthritis, arthrosis, osteochondrosis and spondylosis.
For the body losing weight
The beneficial properties of olives and products made from them are successfully used in various diets. However, they should be included in the diet menu in doses, since they have a high energy value. For example, it is allowed to alternate black and green olives, but no more than 4 pieces per day. Their benefit for weight loss lies in the complex effect of the substances contained in olives on the human body:
- binding of “harmful” fats and cholesterol in the intestines and blood;
- saturating the body with essential fatty acids;
- antianemic effect;
- increasing the elasticity of blood vessels and skin;
- improving the condition of the skin and its appendages (hair, nails);
- normalization of stool;
- improving mood.
Why do people who are losing weight crave olives so much? What is missing in their body? Olives are rich in sodium salts, so the desire to eat them arises when there is a deficiency. This desire is especially relevant for people on a diet. To satisfy your desire to eat olives, you should not include them in your diet in canned, pickled or salted form. This cooking process makes the olives very salty, and is known to retain fluid in the body. It is better to give preference to dried, 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 assumption that the reason for this is 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 purpose of the research was to prove the anti-cancer effect of olive fats.
Spanish doctors examined about four thousand women who adhered to different diets:
- The first group of women followed a Mediterranean diet with olive oil for a long time.
- The second is the Mediterranean diet with hazelnuts.
- The third is a diet with a reduced amount of fat.
- The fourth group was a control group and did not involve changes in diet.
During the 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 their baby with sufficient quantities. If there is a deficiency of such substances, they begin to be “washed out” from the organs of a pregnant woman or nursing mother, leading to disruption of their functioning. If the deficiency of nutrients persists, the child will also develop a deficiency in the future.
The substances in olives have a beneficial effect on a woman’s body during pregnancy and breastfeeding. Their benefits are undeniable both for the female body and for the harmonious development of the child. Olives, especially those that have ripened on their own, are a source of iron, and therefore prevent the development of anemia in pregnant women. The healthy fats in olive oil improve the condition of the placenta and cervix before childbirth.
Regular consumption of olives (except canned) and olive oil helps pregnant women and nursing mothers, without compromising their own health, provide their baby’s body with the substances it needs for growth and harmonious development.
For children
Olives are good for children, but they need to be introduced into children’s diets very carefully. At what age it is best to do this depends on the state of the child’s digestive system. Considering that in our country olives are sold in the form of canned food, children over 3 years old can start introducing these products into the menu.
It’s better to start with ripe olives, which are sold in glass jars, but no more than 1 piece per day. At the same time, the product should not contain preservatives, especially iron gluconate. This preservative may cause allergies.
For animals
Olive fats are also beneficial for pets (dogs and cats): they improve digestion and make the coat smooth and shiny. Therefore, it is not at all surprising why dogs and cats love food flavored with olive oil.
But sometimes it also happens that animals are “drawn” to eat olives from the owner’s table or drink the brine in which they were kept. Owners have quite natural questions: “Are they harmful to animals? Is it possible to give them to a dog or cat?
It is not known for certain why cats love olives. They probably instinctively feel the usefulness of this fruit. Fresh, dried or 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.
Benefits of seeds
Many olive lovers are interested in whether it is possible to eat olive pits? What are olive pits good for?
Olive pits 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 seeds on an empty stomach.
Swallowing whole olive pits can often be difficult and sometimes dangerous (some varieties of olives have large, sharp pits). To avoid harm to health, to treat stomach ulcers it is better to grind the seeds 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 intestines, absorbing toxic substances.
For face and body
The rich chemical composition of olive oil has a good cosmetic effect, improving the condition of the skin and its appendages (hair, nails). Based on it, a variety of homemade cosmetics for women are made (creams, ointments and balms for the body, masks for the face and hair, baths for nails). It is also included in industrial cosmetics.
Cosmetics based on it are recommended for use every day, because they have virtually no contraindications. But before using them, especially for problem skin, it is necessary to conduct skin allergy tests. To do this, apply a little product to the bend of the elbow joint and after 30 minutes look at the reaction of the skin in this place. An allergy test can be considered negative if there is no feeling of burning, itching, redness or irritation at the site of application.
Restrictions and contraindications for use
Canned olives, like any other canned food, are saturated with salty marinade, so eating them daily is not recommended. This is especially true for oxidized black olives, which contain the preservative ferric gluconate. One can of oxidized black olives contains more than 20 mg of ferrous gluconate, with the maximum daily dose for an adult being 10 mg, so it can cause food poisoning. This preservative makes olives an allergenic product.
- children;
- pregnant women, especially in the early stages;
- women with breastfeeding (breastfeeding);
- with gastritis with high acidity;
- for pancreatitis and cholecystitis in the acute phase;
- with cholelithiasis;
- for kidney stones;
- with cystitis.
Contraindications to the use of canned olives are also individual intolerance and allergies.
How to use
Canned oxidized olives are tasty, but they cannot be used as a remedy: they should be considered solely as a delicacy that should be included in the diet only occasionally.
How many olives can you eat and what kind? In order for olives to fully exhibit their healing properties, they must be consumed daily in dried, dried, pickled form in the amount of 5-7 pieces per day.
Fruits can be replaced with olive oil. It is preferable for adults to consume high-quality unrefined vegetable oil daily for medicinal purposes, preferably extra-virgin or virgin, 1-3 tablespoons. 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 produce olive oil from fruits purchased in bulk from olive farmers. Transporting fresh olives adversely affects the quality of their oil, so it is better to avoid such a purchase.
In today's market, according to the University of California, about 80% of olive oil sold is counterfeit. Counterfeits often have bottles and labels similar to the original ones, so it is very easy to make a mistake. How to distinguish fake olive oil from real one?
To protect yourself when purchasing this valuable product, you must follow simple rules:
- It is advisable to buy the product in specialized or brand stores, which is better than purchasing it on the Internet or on the market.
- It is better to prefer oil from well-known brands.
- Before purchasing, you need to study on the Internet (preferably on the manufacturer’s website) how the original packaging and label differ, and what its approximate market value is.
- Carefully inspect the packaging and label on the selected product container to ensure they match the original ones.
- The label must contain information in Russian about the manufacturer, type and method of oil extraction, storage conditions, container volume, expiration date.
- The price of the original product should not differ significantly from the average market price.
- You should not purchase expired olive oil. Not only will it be bitter, but it can also cause food poisoning.
When you get 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 here.
The cost of harvested olives depends on many factors:
- where and how trees grow;
- how the harvest is harvested;
- caliber;
- preparation method (salted, pickled, canned);
- the presence of a seed (with or without seeds);
- integrity of fruits (whole or cut);
- type of filling.
In order for the purchased olives to be tasty and healthy, you need to know how to choose them. Today you can purchase these fruits by weight (in barrels or polymer containers) and in individual packaging (in jars or vacuum packaging). Which ones are healthier?
Buying in bulk
When buying olives by weight, you need to pay attention to:
- Container with olives. The container must be plastic and have a lid. If olives are sold from an open tin container, such a purchase should be abandoned. 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 expiration date of the product.
- Temperature and storage conditions. Storing pickled olives without brine is unacceptable. The fruits must 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 advisable that the brine be covered with a layer of olive oil on top, which prevents it from spoiling.
- Type of olives. Crumpled, weathered and wrinkled fruits should not be found among fresh ones. If there are any, this indicates that the seller mixed unsold remaining product with fresh product.
- Taste of fruits. Try one drupe. Its pulp should be soft and easily separated from the stone. No foreign smell or taste should be felt.
- Pay attention to how and how the fruits are removed from the brine and what equipment is used for this. The safety of the released product depends on the cleanliness 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 olives in individual packaging.
Purchasing individual packaging
What types of individual packaging are there? How to choose canned olives? On store shelves, consumers are offered olives in different types of packaging: glass, tin and vacuum packaging. Which ones are better? When choosing from the proposed options, it is better to give preference to olives in a vacuum or a glass jar. This way 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 containers (net weight). Be sure to pay attention to the expiration date of olives. Expired fruits can cause food poisoning or intoxication with heavy metal salts.
How to store the product
Canned olives can be stored in an airtight container for 3 years. After opening the original packaging, the shelf life is reduced many times over. How long open cans of olives are stored depends on the material from which the container is made.
Storing olives in an open tin is strictly prohibited. The inner surface of this container is not designed for contact with air, so it quickly oxidizes. Toxic oxidation products pass into the brine, and from it into the olives. Consumption of such olives is fraught with severe food poisoning and intoxication. How to store opened olives from a tin so that they do not cause poisoning? Immediately after opening a tin of olives, the product must be transferred to a glass or ceramic container.
How to store opened olives? In glass or polymer containers, opened canned olives in brine can be stored for up to 3 days.
It happens that after opening a can of olives, the brine was drained and the entire product was not used. How to preserve leftover olives without brine? Is it possible to freeze them? You cannot store olives without brine: the product quickly weathers, loses moisture, and wrinkles. You should also not freeze olives without brine or with it. Frozen olives become very soft and tasteless after defrosting.
Use in cooking
Whole olives with pits or stuffed olives are used as a separate snack. Cut olives and pitted olives are used to decorate dishes and added to salads, soups, casseroles, and stews. They are ground into puree and olive paste is prepared from them. Thanks to their piquant taste, olives add spicy notes to drinks.
Olive oil is used in cooking for dressing salads, preparing sauces and marinades, and baking. Can you fry in olive oil? Only refined olive oil is suitable for frying. Extra virgin oils are eaten only in their raw form.
Are olives eaten raw?
Raw olives have a bitter taste, so they are not usually eaten raw. Everywhere except their homeland - Greece. For example, in one of the central Greek regions of Magnesia, ripe olives are eaten without any pre-processing. This is a special local variety of large dark cherry-colored olives with easily peelable skin and juicy, oily soft pulp. These olives have a tart, bittersweet taste with a spicy aftertaste.
But eating olives in this way is an exception to the rule. More often, olives are used in cooking in processed form. For culinary purposes, they are dried, dried, salted, pickled, and canned.
What do olives go with?
The specific taste of the fruits of the olive tree 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 do you eat olives with?
Different people have different taste preferences. Very often they depend on the characteristics of the national cuisine. In Greece, they prefer to eat olives with feta, cheese, tomatoes,... In Spain, olives are usually served with sweet peppers, meat dishes, and seafood. In Italy, olives are added to pizza, lasagna, eaten with mozzarella, and tomatoes.
But, as they say: “There is no friend according to taste!” Where to add, with what and how to eat olives, everyone is free to choose at their own discretion. The main thing is that it tastes good!
In Mediterranean countries, flavored olive oil is used as a salad dressing. How to make homemade flavored olive oil? To do this, light or refined olive oil is infused for 15-20 days:
- spices (, coriander, cloves,);
- herbs (thyme, basil, marjoram, rosemary, oregano);
- zest and fruits of citrus fruits;
- vegetables (garlic, horseradish, paprika);
- dried berries.
In recent years, in Mediterranean European countries it has become fashionable to decorate the table with olives, which are colored with natural food dyes in red, orange, and emerald colors.
Sometimes it happens that you need pitted olives to prepare a dish, but there are only fruits with pits in the refrigerator. To remove pits from olives at home, you can use a cherry pitting machine.
There is another secret to pitting olives: use a wide knife blade to lightly press the olive onto the work surface. If the olive is ripe, the pit in it will begin to move. After this, it can be easily removed using tweezers.
To extend the shelf life of opened canned olives, you need to drain the brine and add olive oil to the rest of the product. These canned foods can be stored for up to 2 months.
In the history of mankind, the branch of an 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 appearance of the olive tree. According to this myth, once a dispute arose between the goddess of wisdom, crafts and knowledge, Pallas Athena, and the ruler of the seas and oceans, Poseidon, over the ownership of Attica. Competing with each other, Poseidon presented the people of this region as a gift with a source of sea water, and Athena, thrusting a spear into the ground, presented an olive tree. The judges recognized Athena as the winner in the dispute, since they considered her gift more useful, and gave her this land under her 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 woven from olive branches if they won the Games. Its image can be found on ancient Greek vases and amphorae, from where the culture of worship of this plant passed on to Ancient Rome. The first descriptions and characteristics of olive trees and their fruits in the literature also appeared there.
But it was not only the Greeks and Romans who revered olive trees. The Bible also contains references to this tree: during the Flood, Noah was notified that dry land was nearby by a dove that brought him an olive branch. And the Virgin Mary was notified 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 its own legend about the appearance of the olive tree. One day Princess Maslina fell in love with a shepherd named Olivo, but her love was not reciprocated. Then Olive got angry and killed the shepherd on a dark night. At the site of his death, a tree with narrow leaves and small tart fruits grew. This tree was named olive tree in honor of the shepherd, and the fruits ripening on it were called olives.
The olive tree in Muslim countries is considered the Tree of Life and a symbol of the Prophet.
The olive branch today 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 indicate the importance and reverence of this plant in many countries around the world.
Conclusion
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 valued not only for their taste, but also for their healthfulness, low calorie content and high levels of healthy fats, fiber and iron. Knowing the benefits of olives, it becomes clear why you want to eat them.
Fresh olives are not edible until they undergo certain culinary processing. They are consumed 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 their oils are successfully used in therapeutic nutrition for diabetes, gout, cardiovascular diseases, diseases of the gastrointestinal tract, urolithiasis, and sexual disorders. Even the seeds of the olive tree are useful.
Despite all the beneficial properties, olives have a number of restrictions when consumed. To ensure that these fruits do not cause harm to health, you need to know in what quantity and how to properly eat olives for a particular ailment. Before taking them as a preventative or therapeutic agent, you should consult your doctor.
Sources
- Zhigarevich I.A. Olive culture. - M.: Selkhozgiz, 1955-246 p.
- Petyaev S.I. Olive. – M.: Pishchepromizdat, 1951.-58 p.
Speciality: infectious disease specialist, gastroenterologist, pulmonologist.
Total experience: 35 years .
Education:1975-1982, 1MMI, san-gig, highest qualification, infectious disease doctor.
Science degree: doctor of the highest category, candidate of medical sciences.
In the old days, there was a method of extracting oil exclusively from olive seeds. Consequently, the nut contains a large amount of fatty acids - triglycerides (50% in green fruits, 70-80% in black ones). There is a significant amount of polyphenols, tocopherols, and squalene. Saturation with substances such as Omega 3, Omega 6, oleuropein, carotenoids, phenolic compounds hydroxytyrosol, verbascoside. Vitamins: PP, A, C, K, E. Proteins, carbohydrates, minerals (calcium, iron, phosphorus, potassium) are available. The seeds are rich in biologically active compounds that are not found in the berries themselves.
How it affects the body
To reduce weight in case of obesity, it is useful to consume olive pits, as they cleanse the intestines, remove toxins, improve microflora, stimulate the gastrointestinal tract, and reduce appetite. Effectively remove cholesterol and increase bile flow. The benefits of nuts for shortness of breath, asthma, and pulmonary failure have been proven. Regular use calms the nervous system, relieves constipation, and prevents the formation of stone deposits in the gallbladder and urinary system.
How to choose correctly
The range of olives is divided into two types: with and without pits. If you want to get the maximum benefit, you need to take a product with a sufficient shelf life. By the end of the sale date, especially after the end of the specified storage date, compounds in the form of carcinogens are formed in the seeds. The seeds of dried olives are especially valued. The main principle of selection for consumption is the integrity of the drupe, the absence of chips and cracks.
Storage methods
Follow the instructions on the container.
What is healthier: olives or black olives? If it's the same thing, is there any difference? How many calories they contain, composition, types, health benefits, harm and contraindications.
The content of the article:
Olive is a long-lived tree of the olive family, capable of existing for about 2000 years. This mighty, beautiful tree, revered at all times, represents a symbol of wisdom, maturity and nobility. Wreaths were woven from olive branches and placed by the ancient Greeks for the winners of the Olympic Games. Currently, the cultivated form of the tree is grown in the countries of North and South America, Asia Minor, North-West Africa, Australia, East Asia, and, of course, in the Mediterranean.
What is the difference between olives and black olives?
Both olives and olives grow on the same tree. Term "olives" They are used only in Russia and Ukraine; in other countries they are called olives.
The color of olives depends on their ripeness. If they are picked green, then, as a rule, they are not yet ripe (such fruits contain less oil and are harder). If the fruits are left on the tree until fully ripe, they develop a dark purple color and shriveled appearance. But in our stores, those black olives, as a rule, were picked while they were still green, and then, using chemistry and a special procedure, they are made dark in color (read a little further for more details). Real ripe dark purple olives without added dye (iron gluconate “E579”) are an order of magnitude more expensive than their colored counterparts. So, I advise you to buy either green olives or large ones, slightly wrinkled with a purple tint, they will be beneficial.
If the fruits are green, then we call them olives(they go for conservation), if – black – olives(they go to oil production) - that’s the whole difference.
How to collect: green fruits are removed from the trees by hand and then placed in special baskets. Ripe crumbling berries are collected in small nets located under each tree.
All fruits are sorted by size, then placed in large containers with a caustic soda solution to eliminate the characteristic bitterness.
How do they turn black (unnatural color - chemical treatment): The berries are poured into special containers and oxygen is supplied, which causes their oxidation. The process lasts 7-10 days, as a result they turn black, have a specific taste and soft consistency. The production of green olives does not undergo an oxidation procedure. They are placed in brine, with each manufacturer adding its own spices and seasonings. Subsequently, the product is stored in special plastic barrels with a capacity of 10 tons, located underground.
Chemical composition of olives and calorie content
The fruits are not only tasty, but also nutritious; thanks to their fibrous structure, they are easily absorbed by the body. Rich in B vitamins (thiamine, niacin, pantothenic acid), folic acid, vitamin E, K, choline (). They contain trace elements: sodium, calcium, potassium, magnesium, phosphorus, copper, iron, zinc, selenium, oleic acid.
Calories in canned olives per 100 g – 145 kcal:
- Proteins - 1.0 g
- Fat - 15.3 g
- Carbohydrates - 0.6 g
- Proteins - 1.4 g
- Fat - 16.0 g
- Carbohydrates - 4.7 g
According to the beliefs of the Mediterranean peoples, the olive does not die and those who consume its fruits are distinguished by vitality and endurance. Berries prevent the development of diseases of blood vessels and heart, liver and stomach ulcers. Olive pits are also edible because they are completely absorbed in the gastrointestinal tract.
Since ancient times, people have believed that they serve as a natural remedy for maintaining male temperament and strengthening potency - it is enough to consume 10-15 fruits a day.
Recent scientific studies indicate the ability of olives to prevent the development of cancer. According to statistics, residents of Mediterranean countries are less likely to suffer from breast cancer, and all thanks to oleic acid, the main component of olives and olive oil.
Which is tastier and healthier?
They go on sale only after processing, because fresh berries are inedible due to their hardness and bitterness. They are pickled, salted, stuffed with peppers, lemons, anchovies, and capers. In the Russian and Ukrainian markets they are found in canned form, while in Greece you can enjoy dry-salted olives. Depending on the processing method and degree of ripeness, olives are divided into:
- Green and light yellow - collected before the ripening process;
- Combined (color from pink to chestnut) - collected during the ripening process before they are fully ripe;
- Black olives (which we call olives) are harvested after they are fully ripe;
- Blackened by oxidation (also olives) - they are harvested unripe and, undergoing treatment with oxygen, become black.
Term "caliber" used to indicate the number of olives in 1 kilogram of dry weight. The average caliber is 200/300. The higher the number, the smaller the size of the fruit, and vice versa. So, the inscription 200/300 means that there are no less than 200 and no more than 300 berries per 1 kg.
And also, the riper the olives, the more oil they contain. It is famous for its large amount of unsaturated fatty acids, which are necessary for reducing bad cholesterol and maintaining the cardiovascular system. Olive oil is better absorbed and therefore so popular in many diets.
The fruits perfectly neutralize toxins, so they are often added to alcoholic cocktails.
The benefits and harms of black olives are still controversial. Most people are under the impression that black olives get their color from their coloring. Therefore, many people buy green olives and use them in cooking.
Description and types of olives
Black olives are the fruit of the olive tree (Olive europaea) and receive their color at varying degrees of ripeness. Green olives are unripe fruits of the tree, which are also used in medicine, cooking, and cosmetology.
They get black color during the ripening period. But, not all canned olives can be obtained naturally, but also by coloring. This process is performed from unripe fruits, which are dipped in a solution of sodium hydroxide to remove bitterness, and then dipped in iron gluconate to give it a black color. Oxidized olives are most often sold pitted, since it is difficult to remove them from ripe fruits without compromising the integrity of the fruit. Natural black fruits do not have intense color, ranging from black-violet to red-brown.
There are several types, which are obtained due to different times of harvesting the fruits. The process itself takes place from October to November.
- In October, unripe green fruits are harvested.
- White olives come from the tree's semi-ripe fruit and are harvested in November.
- The black (ripe) fruits become soft and are harvested from early to late December.
- In January, dried or dried leaves remain on the tree.
In the intervals of color change and according to the degree of ripeness, olives are pale yellow, pink, purple, brown, dark purple.
Composition and calorie content of olives
The beneficial properties of black olives are involved in various areas. The fruits, olive pits and leaves are used to treat various diseases, as additives in cosmetics and dishes.
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Canned black olives contain a large amount of beneficial vitamins, macro- and microelements, and omega-6, essential and non-essential acids, as well as saturated, mono- and polyunsaturated fatty acids. They also include:
- vitamin A, beta carotene, beta cryptoxanthin, lutein, zeaxanthin;
- B vitamins: thiamine, choline, pyridoxine, pantothene;
- ascorbic acid (vitamin C);
- alpha tocopherol, vitamin E;
- phyloquinone;
- vitamin PP.
They are natural antioxidants that help strengthen the immune system and improve the functioning of the cardiovascular system, improving blood circulation, and prevent the occurrence of diabetes.
It is useful for men to consume black olives to increase physical activity and strengthen the immune system, improve the motor activity of sperm and the release of testosterone.
The benefits of black olives for women are great, because the substances found in the fruits help improve blood supply to the hair roots, increase skin elasticity and create a rejuvenating effect.
Useful properties of olives
For the human body, black olives are more useful when fresh; the second most useful are salted fruits, followed by canned ones.
- They have an antioxidant and tonic effect on the body.
- They improve the functioning of the gastrointestinal tract and are a natural remedy that can remove small stones from the gallbladder or have a preventive effect.
- Improves the functioning of the heart muscle.
- Clears blood vessels of cholesterol.
- Helps remove waste and toxins from the body.
- Stimulate digestion and improve metabolism.
- They have a positive effect on connective tissues in joints, strengthening them.
- A good product for weight loss.
They are also used in cosmetology, they promote cell regeneration and increase skin elasticity. In folk medicine, pulp is prepared from them to treat wounds, ulcers and swelling.
Medicinal preparations based on black fruits and olive oil have the following effects:
- anti-inflammatory;
- diuretic;
- healing;
- emollient;
- choleretic;
- laxative;
- antispasmodic.
The most popular preparations containing pomace and other substances from the fruit are: “Cystenal”, “Halagol”.
Olives for weight loss
The benefits and harms of black olives have long been used by nutritionists when compiling a diet menu. The harm of the product lies in the fact that consuming a large amount of olives can lead to an excess of certain vitamins, which will contribute to poor health or cause intestinal disorders.
The benefits and harms of olives with pits
Olives with pits, if accidentally swallowed, do not cause problems for a healthy person, but for those who suffer from stomach or intestinal ulcers, pancreatitis or pathologies in the gastrointestinal tract, it can lead to serious consequences and cause exacerbation of diseases. The bone can also block the ducts, which will negatively affect the digestion of food and the excretion of bile. If it enters the intestines, there is a threat of closing the lumen of appendicitis and causing inflammation. Experts do not recommend consuming seeds with seeds; they must be peeled. The seeds are processed and produce oils, treasures and other substances. Pitted olives will bring more benefits than harm to the human body.
Can olives be consumed by pregnant and lactating women?
The benefits and harms of black olives when consumed during pregnancy and breastfeeding is a controversial issue. Fresh, natural olives have a beneficial effect on the health of the expectant mother and the development of the baby in the womb. Canned olives also have a positive effect, but they contain fewer nutrients. Canned and industrially colored olives can cause allergic reactions and harm the embryo, because the dyes contain chemicals.
At what age can olives be given to a child?
Most pediatricians are inclined to believe that the benefits and harms of black olives are not comparable to the consequences that can be caused by the product. Most often, canned foods with a high salt content end up on the table, which are harmful to the body of a small child. They cause disturbances in the gastrointestinal tract and allergies. The optimal age for introducing a new product is 5 years. They, like mushrooms, are a difficult product for the stomach to digest. Regular consumption of black olives is recommended no earlier than 10 years.
The use of olive leaves and pulp in folk medicine
The leaves of the evergreen olive tree have beneficial properties. They contain:
- flavonoids;
- tannins;
- organic acids;
- tannins;
- bitterness;
- glycosides.
They help normalize blood pressure and have a healing and cleansing effect.
Remedy for hypertension
For hypertension (high blood pressure), decoctions of dried olive tree leaves are used.
Recipe No. 1.
Ingredients:
- 100 g of dry olive leaves;
- 1350 ml of boiling water.
Pour boiling water over the leaves. Wrap the container in a terry towel and place it in a warm place (near a radiator or in the kitchen) for one day. After that, strain through a strainer and take a glass of infusion for 14 days before meals (3 times) 30 minutes before.
Recipe No. 2.
Ingredients:
- 200 g Art. dried leaves;
- 500 ml boiling water.
Pour crushed (powdered) leaves into a thermos or glass jar, pour boiling water over it, wrap it up and leave for a day. Drink 500 ml per day for 14 days (160 g at a time).
Compress for wounds and ulcers
The compress is made from fresh leaves, which need to be crushed with a wooden spoon to a pulp, add a drop of vinegar and apply a bandage to the abscess, ulcer or wound. If the burning sensation is severe, remove the skin and rinse the wound with warm water.
Infusion for atherosclerosis
An infusion for atherosclerosis is prepared at home from the fruits of ripe olives and oil. Finely chop or grind 200 g of black olives in a blender, add a spoonful of oil and pour into a jar or thermos. Pour 1 liter of boiling water on top and leave for two days. Take 1 tbsp orally before main meals. l.
Infusion for swelling
2 tbsp. l. olive tree leaves, pour ¼ liter of hot water and boil in a water bath for 7 minutes. Afterwards, strain and add boiled water, exactly as much as has boiled away. The amount of solution should be 250 ml.
Drink 4 tsp three times before main meals.
Olives in cooking
Olives are used in cooking in most cuisines of the world, in the greatest quantities - in dishes of Mediterranean countries. They have long gained popularity in Russia and are often used by chefs or housewives for cooking. Most popular dishes:
- solyanka;
- Greek salad;
- pizza;
- Italian pasta;
- sauces.
They are also used as decorations for meat and vegetable dishes.
What do olives go with?
Olives are a universal product that can be combined with hot dishes, sandwiches, hot snacks, drinks and desserts. A good combination of olives and olives with lettuce, basil, tomatoes, cheese. Also delicious as a separate snack when drinking a martini or wine. Baked dishes with sea fish and ripe olives acquire a specific flavor.
Daily intake of olives
For a healthy person without pathologies in the gastrointestinal tract, it is necessary to consume from 7 to 10 medium olives. For young children and people with chronic diseases, their amount is reduced by 2-3 times or consumed no more than 2-3 times a week.
Harm of olives and contraindications for consumption
The harm of black olives lies in the canned form of a pseudo-product, which was made on the basis of chemicals and dyes. Additives: E524 and E579, may cause allergies or stomach upset. Natural and ripe fruits should not be consumed in case of individual intolerance.
- with cholecystitis;
- with pancreatitis;
- with cholelithiasis;
- for stomach ulcers;
- in the presence of adhesions in the intestines;
- with flaccid bowel syndrome.
In small quantities, black olives do not cause significant harm, but on the contrary are beneficial, as they saturate the body with essential vitamins.
Selection and storage of olives
When choosing olives, you should read the label on the jar, where you can see how the black olives were prepared and whether they will benefit or harm the body. If the label of a pseudo-product indicates one of the types of food additives or dyes, then it is better not to buy such olives.
Store fresh olives in the refrigerator in an airtight container for no more than 7 days in a vegetable drawer. Canned olives have their own expiration date, which is indicated on the package, but after opening it, the olives are poured with brine into a ceramic or glass container and placed in the refrigerator. This product can be consumed within 72 hours after opening.
Conclusion
The benefits and harms of black olives, canned or fresh, depend on the state of human health and other factors (production, harvesting, packaging of the product).
Did you find this article useful?
The fruits of the olive tree, like olive oil, are very highly valued. Processing methods that eliminate their bitterness have been discovered relatively recently.
The olive tree is characterized by amazing vitality. It can grow even from the smallest root left in the ground. The plant can stand for centuries, even if it is split by lightning.
In Mediterranean countries it is believed that those who consume the fruits of the plant receive the same vitality. It is worth taking a closer look at how olives are good for our health.
How to choose a canned product
Many people do not understand the difference between olives and black olives. These are the fruits of the same olive tree, but collected at different periods of their maturity.
When ripe, they can change color from bright green to dark purple or black. Olives are young fruits that have not yet ripened, the olives are fully ripe.
The fruits of the olive tree are:
- Green. They are collected before technical maturity, but are already of normal size.
- Combined. They are collected during the ripening period, but before full maturity.
- Black. They are harvested when fully ripe.
- Blackened by oxidation. The fruits are unripe, but color is achieved by treating with an alkaline solution.
Using the labeling system, it is difficult to determine which olives were prepared traditionally and which were prepared using the accelerated technology. If they were artificially colored, the brine will contain iron gluconate (E579).
Olives also differ by variety. Their main characteristic is their caliber. Its value is equal to the number of fruits per 1 kg of dry weight.
Olives are harvested entirely by hand, which is why they are expensive.
To ensure that the selected product is of decent quality, consider the following points:
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Please note the manufacturer. The world's main suppliers of olives are Italy, Greece, Spain.
But they are also produced in Israel, Chile, Tunisia, Argentina. Elite Greek olives are the most expensive. They have a rich taste, dense flesh, and a small bone that is easily separated.
- Consider the expiration date. Naturally prepared olives cannot be stored for more than six months. If the shelf life on the package is longer, then preservatives (lactic acid) were used. They can increase the shelf life up to three years, but worsen the taste of the product and its benefits.
- Olives can be sold in glass or tin containers. The tin one is cheaper, it does not allow light to pass through. The glass one allows you to see the size of the olives before purchasing. Glass will not react with the product. Do not buy olives with a cloudy, opaque marinade - they are of poor quality.
- If the product is good, the caliber will be indicated on the packaging. The smaller it is, the larger the fruits will be. Standard – 80-320 olives. The maximum spread is indicated on the can, for example, 120/150. If there is too much scatter, it makes sense to say that different varieties are pickled in the container.
- Ripe completely black olives are used not for preservation, but for the production of olive oil. Black color is the result of processing. Don't be afraid of the unusual tone of the fruit. It depends on the place where the plant grows, the variety, the level of maturity - from pink to black-violet.
- If you want to buy a quality product, be prepared to spend money. Good olives are hand-picked and take a long time to prepare, so they cannot be cheap.
On the pages of our website you will also learn several more recipes for delicious and dietary dishes from this vegetable!
In our review - facts about the health benefits of arugula: .
Chemical composition, calorie content and nutritional value
Olives are a valuable nutritious product. They include about a hundred active components, vitamins A, C, E. The pulp contains fats, proteins, sugars, pectins, ash components, and plant lipids. The peel is also useful.
100 g of product contains 2.2 g of protein, 5.1 carbohydrates and 10.5 fat. Calorie content of 100 g of olives – 166 kcal. One piece weighing about 3 g contains approximately 5 kcal.
Health Benefits
The fruits of the olive tree contain valuable polyunsaturated fats that help normalize. Proteins, sugars, vitamins, mineral salts, and esters are valuable.
You will learn about the benefits you can get from pineapple, what the fruit is prepared from in cooking, and why it is good for losing weight.
Contraindications and potential dangers
When preserving a product, not the most beneficial chemicals may be used. Iron gluconate is the most dangerous. It can cause a number of problems - from an allergic reaction to a stomach ulcer.
You need to choose high-quality olives without dangerous processing - they will only bring benefits to the body.
You will learn more about the benefits and potential harm of canned olives from the video program “About the Most Important ...”:
How to eat black fruits
The consumption rate for olives is 7-8 pieces. For people who regularly face severe mental or physical stress, this number can be increased to 15.
It is useful to eat these fruits little by little, but regularly.
- Olives are used in different ways in cooking.. They are eaten as a separate snack. The fruits are good for decorating dishes, because they look beautiful, and their universal shape allows you to create any cuts.
- Olives are actively used in soups: They fit into solyanka and kharcho soups. Just a few fruits will significantly improve the taste of the first dish.
- This is a common salad ingredient: vegetable, fish, meat. A striking example is the famous Greek salad. Black fruits go well with cheese.
- Sauces and gravies are popular in Mediterranean cuisines, where olives are an indispensable component. Black berries go well with white wines, meat, poultry, green berries - with fish, seafood.
Here are a couple of healthy salad recipes with this popular ingredient:
In this video, learn the recipe for making delicious pizza with olives:
Application for weight loss
Olives are not considered a low-calorie and dietary product, but often nutritionists advise those losing weight to include them in their diet. They ensure the full functioning of all organs and systems, improve the digestion process, and help cleanse the body, which is necessary for proper and healthy weight loss.
Noteworthy is linoleic acid in the composition ( refers to Omega-6 fatty acids). These essential acids also have a beneficial effect on the fight against excess weight.
Thanks to their balanced composition, olives are remarkably filling. Eat a few of these and you might save yourself from severe overeating.
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For atherosclerosis. Grind 200 g of olives, place them in a thermos, fill with vegetable oil heated to a temperature of 60 degrees.
Leave to infuse for two days. Take a tablespoon three times a day before meals.
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From edema. A tincture based on the leaves and fruits of the olive tree will help. To prepare the medicine, pour a glass of boiling water over a tablespoon of chopped olives and leaves.
Leave to infuse for 5-10 minutes in a water bath, then filter and add another glass of warm water. Take a tablespoon of infusion 30 minutes before meals three times a day.
- With high blood pressure. Pour a tablespoon of olive tree leaves with a glass of boiling water, hold for five minutes in a water bath, strain, dilute with warm water. Take 1-2 tablespoons thirty minutes before meals three times a day.
An extract based on their skin has a good antioxidant effect., therefore it is added to the composition of factory cosmetics produced in Europe.
Many women cannot imagine their lives without olive oil.. It is used to make massage mixtures, perfumes, masks, face and hair creams.
Products containing it have powerful nutritional properties and saturate the skin and hair with essential substances.
It can also be used in its pure form.. Regular use of olive oil will eliminate fine wrinkles, refresh the skin, and make hair shiny and radiant.
Much less often, dry olive leaves are added to the composition of the products, which can be bought at the pharmacy.
Olives are tasty and healthy if they are high quality and natural. Therefore, if you like their taste, why not indulge yourself more often with these unique Mediterranean fruits?
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