The benefits of olives or a recipe for eternal youth and slimness. Surprisingly healthy olives: why everyone should include them in their diet

Most Mediterranean dishes use olives in their composition - the benefits and excellent taste of these fruits allow them to be added to many recipes. European olive is recommended for use by both men and women due to its medicinal effects.

Where do olives grow?

Olive europaea, whose fruits are olives, is a heat-loving plant that grows in southern countries. Most often it is found in Mediterranean countries: Greece and Turkey, Israel, Italy and Spain. Spain is the main supplier of olives on the world market, which has not been inferior to its leadership 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 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 classified as berries and fruits: they are small seed fruits that resemble cherries or plums. From a botanical point of view, they belong to the group of drupes: these are fruits that have only one seed and are not considered berries.

Olives belong to the group of drupes

Olives are like berries in size, like fruits in structure, like vegetables in taste qualities. But at the same time, they do not belong to any of these groups: olive fruits are allocated to a separate family “Oliaceae”. The genus of this plant is “Olive”, and the species is “European olive”.

Why are olives black and olives green?

Olives and olives are the fruits of the same tree, which is called the “European Olive”. The difference between them lies in the degree of ripeness: green color indicates immaturity, and dark color indicates complete ripeness of the fruit.

Olives, known in European countries as “black olives,” 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 pit is not removed.

Olives and olives grow on the same tree

On sale you can more often find pitted olives of a uniform blue-black color. This shade is obtained artificially by adding to unripe green olives chemical preservatives. After such processing, there are no beneficial properties left in pseudo-olives.

Chemical composition of olives and BJU

The beneficial effects of olive fruits on the body are due to the components in their composition.

Table with the composition of black and green fruits, which takes into account calorie content, dietary fat, the amount of vitamins, minerals and fatty acids.

	Green olives	Black olives (olives)
Calorie content	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

Chemical composition depends on the specific variety of fruit and the method of processing. Canned, pickled and salted olives contain less useful substances, rather than fresh.

Useful properties of olives

The benefits of olive fruits for the human body are invaluable.

Due to their composition, rich in fatty acids, vitamins and minerals, they are indispensable for many diseases:

For atherosclerosis: vitamin PP and fiber regulate the amount of cholesterol in the blood, helping to cope with its excess.
For cardiovascular diseases: high content potassium, vitamins B6 and PP decreases arterial pressure, strengthens vascular walls.
For metabolic disorders: the composition is low in sugar, high in fatty acids, as well as vitamins B6, C and E, which lower blood sugar levels and speed up metabolism.
For disorders nervous system: normalize cerebral circulation and have a mild sedative effect, improve the functioning of the central nervous system and PNS.
For anemia: black fruits contain a lot of iron and vitamin C, which improves its absorption and increases the level of hemoglobin in the blood.
For 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 content product, as well as vitamins B6 and C in its composition, which regulate metabolism, allow you to quickly get rid of excess weight.
For infectious diseases: vitamins C and E increase activity immune system, providing preventive and therapeutic effect for colds.

Olives are also very useful for children and adolescents: fatty acids have a beneficial effect on the growing body.

For men

The benefits of olives for men include the following effects:

Vitamin E improves blood circulation and sperm quality, and also prevents the destruction of testosterone by insulin.
Fatty acids cleanse blood vessels and 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 testosterone levels in the blood.

In order to achieve best effect when fighting erectile dysfunction, men should consume 10-15 fruits per day.

Olives cleanse blood vessels

For women

Benefits of olive fruit for women's health due to the following:

Vitamins C, E and selenium prevent the spread of free radicals, slowing down aging and reducing the risk of developing oncological diseases.
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 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 eat 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 have beneficial effect on the body.

Each storage method has its advantages:

Fresh olives: contain the maximum amount of useful substances, but are unsuitable for food. Fresh fruits are very bitter and have an astringent property.
Dried: prepared by drying in the sun. Unlike pickled and salted fruits, they do not contain salt and potentially harmful preservatives, and save greatest number vitamins and minerals.
Pickled: less healthy than fresh or dried fruits, but with the correct cooking technique they retain most of their beneficial properties. Canned and salted fruits last longer, taste better and often contain healthy spices.
Olive oil: consumed internally either alone or as part of various dishes. It is also used in face and hair masks, creams and scrubs, for wiping and cleansing the skin, and as part of cleansing enemas.
Olive leaves: Used in cooking as a seasoning and also brewed as a tea. Relieves tension and anxiety, provides prevention cardiovascular diseases, tone and strengthen the immune system.

Olive leaf tea is beneficial for of cardio-vascular system

Methods of application

Olive fruit is the most common ingredient in Mediterranean cuisine, found in almost every recipe. Their uses are unlimited: olives are used in pizza, pasta and focaccio recipes, in many salads and soups, in pesto and a variety of meat and fish dishes, fried or baked in the oven.

Olive fruits are often used as a decorative element for hot dishes - they look aesthetically pleasing and do not interfere with the taste of the dish. They are also used to decorate alcoholic cocktails: If you snack on alcohol with olives, they will begin to counter toxins and reduce hangover symptoms.

Olives counteract alcohol toxins

Another use for olives is as a snack. They can be present in canapés or consumed on their own: canned, dried or salted. It is acceptable 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 a solution of which olives last for a week, and iron glutonate, which gives blackened pseudo-olives a stable color.

Both of these additives can cause allergies in the consumer, in addition, after prolonged treatment with them beneficial features olives are disappearing. If the canned product contains the color stabilizing additive E579, you should not purchase it.

Also, excessively salty brine in which it is stored can cause harm to the body.

Contraindications

Due to their choleretic properties, olives should not be consumed:

with pancreatitis;
with cholecystitis;
with exacerbation of cholelithiasis.

Also, canned olives, which contain a large amount of salt, should not be eaten in case of hyperacid gastritis, in children under 3 years of age and in women who are breastfeeding.

You should not eat olives if you have stones in your bile ducts.

Question answer

Which olives are healthier - green or black?

Black olives, or olives, contain vitamin C and manganese, which are absent in green fruits. Olives are also lower in calories, and they contain 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 illness and lack of nutrients. The desire to eat olives appears as a result of a lack of sodium salts in the body.

This may also indicate a dysfunction of the thyroid gland.

A strong desire to eat olives may indicate a thyroid disorder.

Can you eat olives with pits?

Olive pits are considered very useful product: they contain no less useful substances than the fruit itself. Due to their large size, they are difficult to swallow and difficult to digest, so most often the seeds are consumed orally after grinding with a blender or coffee grinder.

Olive pits are rich in beneficial elements

Black and green olives – useful fruits that have a beneficial effect on the body. They have a positive impact on his work, have great taste and fit perfectly into many dishes.

More than 20 years ago, canned olives appeared on the shelves of our stores and immediately gained popularity among consumers. Many people do not know that black and green olives are the fruits of the same tree - the olive (or olive) of Europe, collected and preserved at different stages maturity. Only in Russia, ripe olives, which acquire a black color after preservation, are called olives; throughout the world, fruits of any color are called olives.

For canning, universal and table varieties are used, content vegetable fats in which there is less than in oilseed varieties, from which very useful products are made.

The beneficial properties of olive tree fruits are practically independent of their degree of ripeness. Their pulp is rich in oil, which contains many 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 cardiovascular system.

Phytosterols reduce the absorption of fats in the intestines, unsaturated fatty acids and vitamin E take part in fat metabolism. Thus, the complex of these substances contained in the fruits of the olive tree stimulates fat metabolism and helps reduce blood levels.

The pulp of olives contains quite a lot, which makes them beneficial for the digestive system. The calorie content of olives depends on the degree of ripeness, per 100 g of green canned fruits about 160 kcal, and the same amount of black - about 130-150 kcal.

Some studies have shown that phytosterols have anti-cancer properties, That's why regular use Olives and their oils are useful for the prevention of cancer.

Which olives are healthier?

Before you buy canned olives, you should make sure that they are fresh and quality product.

Today on sale you can find more than a dozen various types canned olives, they are prepared with or without seeds, stuffed with paprika, anchovies and other fillings. With such an abundance, it’s not easy to figure out which olives are the healthiest, and is there a difference between black and green ones? canned fruits. It turns out that the benefits of olives directly depend on the method of preservation.

Black olives (olives)

First, I would like to understand black olives, which we usually call olives. The fact is that fruits that are fully ripened on the tree are never as deep black as we see them in jars. Their color can be brown, brown, dark purple, but not completely black. Olives acquire their charcoal blackness during the preservation process.

To obtain such black olives, fruits of any degree of ripeness can be used, so many producers 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 iron gluconate. This production method is the fastest and cheapest, but finished products it turns out Low quality. It is very easy to remove the pit from unripe olives; ripe fruits are too soft for this. That's why black olives are pitted iron cans, having a relatively low price - this is most likely the product obtained by the method described above.

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 expense. Both green and ripe fruits are preserved using this method. They are placed in containers (it is better if they are wooden barrels) and fill with a 5% solution of ordinary table salt. To activate the fermentation process, sugar or some cultures of lactobacilli are added to the solution. The fermentation process lasts at least one and a half months, after which the olives are washed clean water, placed in glass jars, filled with 7% saline solution and are sterilized.

Stuffed olives

Green olives are usually stuffed, from which it is easier to remove the pit, thus freeing up space for the filling. You won't find stuffed olives in stores because they are looser and more fragile. However, the products that fill the fruits of the olive tree may be of poor quality. Unscrupulous producers may 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 the olives and salty pickle, in which they are stored, can successfully mask the taste of low-quality seafood.

Considering all of the above, we can come to the conclusion that not all olives are equally healthy. Greatest value for us they represent green, unstuffed olives. If you really want to try stuffed olives, then it is better to choose a product with lemon and other vegetables or fruits. Least useful, and perhaps even harmful product- These are coal-black olives in iron cans.

Harm of canned olives

Individual intolerance to this product is extremely rare.

People suffering from arterial hypertension and kidney disease should use canned olives with caution, as they contain a very high amount of sodium.

You should not buy cheap olives, a low price indicates a low quality product, the fruits may be poorly cleaned after chemical treatment and maintenance chemical substances they may exceed permissible norm. Also, you should not eat this product if it contains flavorings, preservatives and other similar additives. Buying olives in glass jars, you need to pay attention to the expiration date and tightness of the packaging. Expired or improperly stored product can cause serious poisoning.

Channel One, program “Examination of Things. Quality Control Department”, issue on the topic “Canned Olives”:

RIA Novosti, “Fresh Food” program, episode on the topic “How to choose olives”:

Today olive oil is cultivated everywhere, and there are certain reasons for this. IN olives And natural oil contained great amount a variety of fats and vitamins. The olive branch has always been considered a symbol of peace and good intentions. The rulers of ancient states offered it to their neighbors as a sign of an offer of friendship and cooperation. In addition, an olive branch always adorned the heads of Olympic champions, which symbolized fair sports competitions between countries.

Large olives are valued much more - the fewer olives there are in a kilogram of product, the higher the price you can ask for the product. IN fresh They do not eat olives - they have a characteristic bitter taste.

This bitterness is removed different ways– olives are marinated and treated with oxygen. The surprising thing is that after such treatments, the olive does not lose its beneficial properties; it can be stored for a very long time. It's all about oil juice olive fruit - it is natural preservative.

To reveal true benefit olives, let's talk about how the fruits affect the functioning of the body, consider contraindications for taking olives and learn how to eat olives correctly to get the maximum benefit from them.

After this, the olives become black; they are called olives only in the post-Soviet space; in the rest of the world, the olive is both a black and a green fruit. But sometimes green olives are left to ripen on the tree - if they are subsequently going to be used to make oil. Black olives are softer and more oily.

The composition of olive fruits is very diverse. They contain a large amount of polyunsaturated fats; olives contain carbohydrates, proteins and alimentary fiber. The composition is rich in microelements - sodium, calcium, potassium, magnesium, phosphorus.

The calorie content of olives is quite high, so you should not abuse the product. The Greeks claim that just 7 olives a day will significantly improve a person’s health and give him longevity. Let's try to figure out how olive fruits affect the human body.

The oil composition of olive gently lines the walls of the stomach, relieving inflammation and irritation. If you eat 3-4 olives before each meal, you can completely get rid of the signs of gastritis and ulcers.

A large amount of B vitamins makes the product indispensable for the functioning of the nervous system. After just a couple of weeks of regular consumption of olives, you will notice that you are getting better sleep, anxiety and insomnia have passed, and you have become more stress-resistant.

The calcium in olives makes bones, nails and teeth stronger, which is an excellent prevention of osteoporosis.

Olives contain folic acid, which is so necessary for early stages pregnancy. Folic acid reduces the risk of developing neural tube defects in the fetus, so olives should be consumed before a planned pregnancy and in the early stages of its course.

The product is very useful for the functioning of the gallbladder and is capable of removing small stones.

Polyphenols in olives prevent the formation of blood clots and thin the blood.

A sufficient amount of potassium ensures excellent functioning of the cardiovascular system. Regular consumption of olives reduces cholesterol levels in the blood and normalizes blood pressure.

According to scientific research, olive oil, when consumed regularly, reduces the risk of developing diabetes mellitus by 20%.

It has been found that olive fruits can fight certain types of cancer. The skin of olives contains special acids that protect a person from colon cancer. Polyphenols reduce the risk of developing breast cancer. And squalene in olives slows down the proliferation of any cancer cells.

Vitamins C and E have a beneficial effect on the functioning of the musculoskeletal system. Olives relieve inflammation and help get rid of joint pain due to arthritis, gout and osteochondrosis. In addition, increased consumption of olives helps to recover from injuries and sprains much faster.

Olives in general have a very positive effect on the body - they tone it up, relieve drowsiness and loss of strength, and give vigor throughout the day. But olives and olive oil are not always consumed only internally.

It softens the skin and stimulates it to regenerate. Olive oil can be used in the fight against scars and scars. But you shouldn’t lubricate burns with oil - otherwise a thin, greasy film will form on the surface, which prevents oxygen from reaching the wound.

The oil is used to restore hair after curling, dyeing and bleaching. The oil effectively moisturizes and supports aging skin, preventing premature aging processes. The bactericidal properties of the product make it possible to use olive oil in the fight against acne and blackheads.

Contraindications to eating olives

Any food product has its own beneficial properties, but only if consumed in moderation. At the same time, any product has its contraindications, and olives are no exception.

First of all, we must not forget that olives are quite high in calories. With low consumption - no more than 5 pieces per day, olives are really good for your figure - they speed up metabolic processes, saturate the body healthy fats. But if you eat olives in large quantities, with slim figure you can say goodbye.

People with kidney disease and urolithiasis It is better to avoid olives - this can provoke the movement of stones.

Olives can often be the cause of individual intolerance to the product. If after eating olives you experience nausea, vomiting or indigestion, you should avoid them. Moreover, an allergy to olive oil can also result from its external use. If applied to the skin, rash, redness or swelling may occur.

Marinated olives, as noted above, are not valuable ecological product, as producers treat olives with various chemicals.

remember, that blue tint olives speaks volumes chemical exposure on the product. Olives can be eaten in finished form– they perfectly complement the taste various salads, olives can be eaten with a side dish and even just eaten with bread.

If you cannot get fresh and whole olive fruits due to your geographical location, it is better to eat olive oil. It will give you a delicate taste of olive, and most importantly, it will retain all the beneficial and valuable components. Eat olives and fill yourself with the power and wisdom of the ancient Greek gods!

13 summer recipes with olives

When it comes to olives, the first thing that comes to mind is Martini! However, we have collected 13 more entertaining and very summer recipes, for which you will need olives. Martini, as you understand, is provided by default!

Ingredients

Canned chickpeas – 1 can
Olives – 1 jar
Garlic, allspice, lemon juice, olive oil, salt - to taste

Instructions

Place the ingredients in a blender bowl and grind. It is important to start with a minimum speed so that everything is thoroughly mixed and has a homogeneous consistency. You can add olive oil during the process, adjusting the thickness of the hummus to your liking.

Baked olives

Ingredients

Olives – 300 g, ideally choose multi-colored ones or with different fillings
Feta cheese – 150 g
1 or 2 jalapeno peppers
Lemon – 1 pc.
Olive oil – 3 tbsp.
Wine, sherry or vinegar– 2 tbsp.

Instructions

Preheat the oven properly, place all the ingredients in the pan and mix gently and bake for about 20 minutes until the butter begins to bubble. Garnish with a sprig of thyme and serve with a fresh baguette.

Olive bread

Ingredients

Flour – 450 g
Yeast – 20 g
Olive oil – 4 tbsp.
Salt - to taste
Water – 220 ml
Chopped olives – 160 g

Instructions

Mix water and yeast, leave for a couple of minutes, then mix well and pour into flour mixed with salt. Add olive oil and olives, knead the dough, knead it until it becomes soft and elastic, and then leave it in a warm place for 2-3 hours to rise.

After this, take out the dough, divide it into 4 parts, roll each of them into a long sausage and twist two of them together to make a braid closed in a circle. Place on a baking sheet, cover and let rest for 30 minutes. Lubricate each braid with olive oil, sprinkle with olives and place in the oven for half an hour.

Lamb stew in a pot

Ingredients

Lamb fillet – 900 g
Large potatoes – 4 pcs.
Bulb
Cherry tomatoes – 150 g
Red wine – 250 ml
Vegetable or meat broth– 250 ml
Anchovy paste -1 tbsp. (or 4 finely chopped anchovies)
Honey – 2 tbsp.
Sunflower oil – 2 tbsp.
Garlic – 1 small head
Salt, pepper, thyme - to taste

Instructions

Preheat the oven to 160 degrees. Rub the meat on all sides with salt and pepper, then fry in hot oil for about 10 minutes. Remove the lamb and sauté the onion in the same oil until soft, then add the garlic, potatoes, tomatoes and anchovies.

Stirring, simmer everything together for another 5 minutes. Add the wine, broth and honey, bring to a boil, return the meat to the pan along with the olives, cover and bake in the oven for about 2.5 hours until the potatoes are tender. Serve with soft bread, which can be used to blot up the sauce, and a decent red wine.

Ingredients

Large black olives – 1 jar
Italian sweet sausage- 1 PC.
Eggs – 2 pcs.
Water – 1 tbsp.
Flour – 1/2 cup
Breadcrumbs – 1/2 cup
Oil for frying

Instructions

Cut the sausage into small pieces that will be convenient for stuffing olives, then place it on paper or cling film and place in the freezer for 10 minutes - this will make the stuffing process much easier.

While the sausage is freezing, make the breading: mix flour with salt and pepper, add water, eggs and beat the whole mixture thoroughly. Prepare separately breadcrumbs. Heat the oil in a high-sided frying pan – it should cover the bottom by about 2cm.

Carefully stuff the olives, then roll them in flour, dip them in egg mixture and roll thoroughly in breadcrumbs. Fry in batches for 1-2 minutes on each side until golden crust. Serve warm with aioli sauce, mayonnaise or any other sauce you like.

Vegetarian layer cake

Ingredients

Puff pastry – 1 sheet
Eggplant – 1 piece
Red onion – 1 piece (diced)
Olives – 2 tbsp.
Parmesan – 100 g (grated)
Vegetable oil – 2-3 tsp.
Salt, pepper, basil - to taste

Instructions

Fry the eggplant over medium heat for 5-6 minutes until soft. Then place it on a pre-rolled puff pastry along with onions, olives and cheese, sprinkle with salt and pepper and place in the oven preheated to 200 degrees for 15-20 minutes until the pie is golden brown. Serve hot, sprinkled with finely chopped basil.

Mediterranean tuna salad

Ingredients

Garlic – 1 clove
Olive oil – 1/4 cup
Lemon juice – from 1/2 lemon
Olives – 100 g
Tuna in own juice– 2 cans
Red onion – 1 pc.
Parsley, pepper, salt - to taste

Instructions

Mash the garlic cutting board or in a mortar with a pinch of salt, then chop it into dust. Mix olive oil, lemon juice, parsley and pepper in a deep bowl, add garlic, well-mixed and mashed tuna from a can.

Throw salt, olives and red onion on top, then mix carefully and gently. Season with a couple of tablespoons of tuna juice and stir until smooth. Serve with lettuce or crackers.

Bruschetta with garlic and olives

Ingredients

Bread – 1 loaf
Black/green olives -2 jars
Garlic – 1 small head
Red onion – 1 pc.
Cheese – 200 g
Mayonnaise – 4 tbsp.
Butter for frying
Paprika, pepper - to taste

Instructions

Cut the loaf in half lengthwise. Fry olives, garlic, onions, cheese in butter, add mayonnaise, paprika and pepper, mix well so that all ingredients are distributed evenly.

Then place the mixture on each of the two halves of the loaf and place in a preheated oven for half an hour. At the end, turn on the “grill” mode for a couple of minutes until it turns out beautiful crust above. Let cool slightly and serve, cut into slices.

Chicken baked with olives and tangerines

Ingredients

Chicken legs – 4 pcs.
Oranges or tangerines – 4 pcs. (peeled)
Orange or tangerine juice– 4 tbsp.
Olives – 200 g
Honey – 2 tbsp.

Instructions

Preheat the oven to 200 degrees. Place the chicken on a baking sheet, sprinkle with salt and pepper, place olives and tangerines around, mix them and bake for 35 minutes.

Meanwhile, mix in a mixer Orange juice with honey, then spread the mixture over the chicken, pour the rest onto a baking sheet and bake for another 10 minutes until the chicken is golden brown. Serve with rice or pasta.

Ingredients

Bread flatbread – 1 piece
Tomato paste – 2 tbsp.
Garlic – 2 cloves
Dry basil – 2 tbsp.
Olives – 5-6 large, thinly sliced
Red onion – 1/2 onion
Cucumber – 1 pc.
Cashews – 2 tbsp.
Sweet pepper – 1/2 pcs
Salt, lemon juice, pepper - to taste

Instructions

Preheat the oven. Prepare the sauce from tomato paste, lemon juice and all the spices, then place the flatbread on a baking sheet and carefully spread it, leaving 1 cm along the edge. Place cucumbers, olives, peppers, onions and chopped cashew nuts on top. Bake for 12 minutes and voila! All is ready!

Greek salad

Ingredients

Cucumbers – 2 pcs.
Tomato – 1 pc.
Red onion – 1/2 pcs.
Lettuce leaves
Olives – 1/2 can
Feta – 4-5 tbsp.

For refueling

Balsamic vinegar – 2 tbsp.
Lemon juice – 1 tsp.
Honey – 1-2 tsp.
Olive oil – 1 tbsp.
Salt, pepper to taste

Instructions

Combine vegetables in a bowl and stir gently. To make the dressing, combine all the ingredients in a separate container and stir until smooth. Add feta to the salad and dress the salad before serving.

Pasta with Kalamato olives, tomatoes and capers

Ingredients

Paste – 300 g
Butter – 50 g
Olive oil – 2 tbsp.
Onion, diced
Garlic – 3 cloves
Cherry tomatoes – 200 g
Kalamato olives – 100 g
Grated cheese, basil, salt, pepper - to taste

Instructions

Boil the pasta until al dente, and while it is cooking, make the sauce. IN large frying pan melt butter in olive oil, fry the onion and garlic, add tomato (capers if desired) and simmer over low heat until the pasta is cooked. Then add cheese, sauce and basil to the pasta, season with salt and pepper. Serve with grated cheese on top.

French bread with olives and salami

Ingredients

French baguette – 1 pc.
Cream cheese (any) – 150 g
Olives, finely chopped – 100 g
Salami, finely chopped – 100 g
Dried garlic – 1/2 tbsp.
Mixture of Italian herbs – 2 tbsp.
Salt, pepper - to taste. Read more:

Instructions

Cut the baguette lengthwise, first cutting off both tops, and then each half in half. Take out all the crumb from there, leaving about 1.5 cm around the edges.

Mix it up cream cheese, seasonings, olives and salami, place tightly with a fork into pieces of baguette, wrap in cling film and place in the refrigerator for a couple of hours. Before serving, cut into thick slices - the appetizer goes great with wine!

Today, olive oil is cultivated everywhere, and there are certain reasons for this. Olives and natural oil contain a huge amount of various fats and vitamins. The olive branch has always been considered a symbol of peace and good intentions. The rulers of ancient states offered it to their neighbors as a sign of an offer of friendship and cooperation. In addition, an olive branch always adorned the heads of Olympic champions, which symbolized fair sports competitions between countries.

The evergreen olive tree can grow for thousands of years, but produces a harvest only 10-20 years after planting. Olive fruits can be of different sizes and colors - from dark green to yellow and even burgundy. The color depends on the variety of olives and the degree of ripening of the fruit. Large olives are valued much more - the fewer olives there are in a kilogram of product, the higher the price you can ask for the product. Olives are not eaten fresh - they have a characteristic bitter taste. This bitterness is removed in various ways - olives are pickled, treated with oxygen. The surprising thing is that after such treatments, the olive does not lose its beneficial properties; it can be stored for a very long time. It's all about the oily juice of olive fruits - it is a natural preservative. To reveal the true benefits of olives, let's talk about how the fruits affect the body's functioning, consider contraindications to taking olives, and learn how to eat olives correctly to get the maximum benefit from them.

Beneficial properties of olives for the human body

Many people ask the question: what is the difference between olives and black olives? In fact, they are essentially the same thing. At first, the olives take on a minty green hue. They are collected by hand and subjected to special treatment - as a rule, they are dipped in a caustic soda solution to get rid of the characteristic bitterness. After this, the olives become black; they are called olives only in the post-Soviet space; in the rest of the world, the olive is both a black and a green fruit. But sometimes green olives are left to ripen on the tree - if they are subsequently going to be used to make oil. Black olives are softer and more oily.

The composition of olive fruits is very diverse. They contain a large amount of polyunsaturated fats; olives contain carbohydrates, proteins and dietary fiber. The composition is rich in microelements - sodium, calcium, potassium, magnesium, phosphorus. Olives contain vitamins - a lot of tocopherol (vitamin E), which is an essential antioxidant against skin aging. In addition, olives contain folic acid and a full complex of B vitamins. The calorie content of olives is quite high, so you should not abuse the product. The Greeks claim that just 7 olives a day will significantly improve a person’s health and give him longevity. Let's try to figure out how olive fruits affect the human body.

The calcium in olives makes bones, nails and teeth stronger, which is an excellent prevention of osteoporosis.

Olives contain folic acid, which is so necessary in the early stages of pregnancy. Folic acid reduces the risk of developing neural tube defects in the fetus, so olives should be consumed before a planned pregnancy and in the early stages of its course.

The product is very useful for the functioning of the gallbladder and is capable of removing small stones.

Polyphenols in olives prevent the formation of blood clots and thin the blood.

A sufficient amount of potassium ensures excellent functioning of the cardiovascular system. Regular consumption of olives reduces cholesterol levels in the blood and normalizes blood pressure.

According to scientific research, olive oil, when consumed regularly, reduces the risk of developing diabetes by 20%.

Everyone knows that olive oil is very beneficial for the body. But few people know that the product has pronounced bactericidal and antiseptic properties. The oil is often used in the fight against various wounds, cuts, and abrasions. It softens the skin and stimulates it to regenerate. Olive oil can be used in the fight against scars and scars. But you shouldn’t lubricate burns with oil - otherwise a thin, greasy film will form on the surface, which prevents oxygen from reaching the wound.

Very often, olive oil is used in cosmetology. A large amount of vitamin E makes the product literally indispensable for the beauty of hair and skin. Olive oil perfectly fights dry and parched hair and is effective in combating dry and cracked skin. The oil is used to restore hair after curling, dyeing and bleaching. The oil effectively moisturizes and supports aging skin, preventing premature aging processes. The bactericidal properties of the product make it possible to use olive oil in the fight against acne and blackheads.

Contraindications to eating olives

Any food product has its own beneficial properties, but only if consumed in moderation. At the same time, any product has its contraindications, and olives are no exception.

First of all, we must not forget that olives are quite high in calories. With low consumption - no more than 5 pieces per day, olives are really good for your figure - they speed up metabolic processes and saturate the body with healthy fats. But if you eat olives in large quantities, you can say goodbye to a slim figure.

For people with kidney disease and urolithiasis, it is better to avoid olives - this can provoke the movement of stones.

The benefits of canned olives are very questionable - they contain a lot of acid and salt. Dried olives are considered the healthiest - they are dried in the shade and in the sun, getting rid of the characteristic bitter taste and preserving their beneficial components. Pickled olives, as noted above, are not a valuable environmental product, since producers treat olives with various chemicals. Remember that the blue tint of olives indicates numerous chemical influences on the product. Olives can be eaten ready-made - they perfectly complement the taste of various salads; olives can be eaten with a side dish or even simply eaten with bread.

If you cannot get fresh and whole olive fruits due to your geographical location, it is better to eat olive oil. It will give you the delicate taste of olive, and most importantly, it will retain all the useful and valuable components in its composition. Eat olives and fill yourself with the power and wisdom of the ancient Greek gods!

Video: how to choose olives and olives

Olives have relatively recently become a frequent guest on the Russian table. They managed to win both ardent supporters and opponents. The latter say that in canned olives add harmful dyes, but you can only eat green olives, but they are of little use.

Canned olives bring benefit or harm to the body, as well as how olives and olives actually differ - this will be discussed in this article.

In contact with

To find out why olives are useful, you should take a closer look at their composition, which is a real storehouse of useful substances. It is not for nothing that this product is recommended as a preventative to absolutely all people.

Compound

The chemical composition of olives includes many useful substances. First of all, the fat content is striking - 23.9%. 100 grams of fresh olives contain 39.8% daily value(DV) fat intake.

15.1 g oleic acid;
3.6 g linolenic acid.

Other acids are contained in small quantities. Oleic acid is a monounsaturated fatty acid and plays an important role in fat metabolism.

Carbohydrates in olives: 19 g (9% DV). Of this, 4 g is fiber, which is not digested in the intestines, but stimulates its peristalsis and normalizes the intestinal microflora. 4 g of fiber covers the daily requirement for it by 20%.

There is very little protein - 1.6 g or 2.1% DV.

Of the vitamins, olives contain the most vitamin E, which is very important for maintaining reproductive health in both women and men. Its content is 5 mg per 100 g of olives or 33.3% of the DV.

Olives of varying degrees of ripeness

There are also noticeable amounts of vitamin A and its provitamin, carotene (3.7% and 4% DV, respectively). Very little vitamin PP (1% DV), and very little of the rest.

From minerals a lot of:

sodium (350 mg, 26.9% DV);
calcium (70 mg, 7% DV);
magnesium (25 mg, 6.3%).

There is potassium (95 mg, 3.8% DN) and phosphorus (20 mg, 2.5% DN), iron (0.5 mg, 5% DN).

Of the microelements we note:

copper (0.2 mg, 10% DN);
zinc (0.2 mg, 2% DV);
selenium (0.9 µg, 4.5% DV).

Calorie content 100 grams

Calorie content of 100 grams of olives is 296 kcal (17.6% DV). This value is average. The calorie content of olives changes as the fruit ripens. Knowing how many calories are in olives is necessary and wants to lose weight, because energy value theirs is very high.

A little less calories in canned pitted olives. Their energy value is 140-175 kilocalories per 100 grams. But for those olives that were marinated with the pit, it is a little larger. After all, ripe fruits are pickled with it. naturally, and canned ones without it get their dark color artificially. It is difficult to remove seeds from ripe fruits without damaging the integrity of the fruit, which is why they are not removed.

Useful properties for women

Are there any benefits from canned olives?

The benefits of canned olives are the same as those of fresh ones. It’s just impossible to eat them fresh without soaking them for months due to their inherent bitterness. And the canned ones underwent a similar procedure quickly. To do this, they are treated with caustic soda, and if they want to get a dark color, oxygen is passed through.

In the latter case, the color is fixed with iron gluconate. Caustic soda is neutralized during the pickling process. The content of nutrients will decrease slightly. The amount of sodium, of which there is already a lot in olives, increases. Therefore, hypertensive patients should not rely heavily on them.

Oleic acid improves the lipid composition of blood cells, strengthens blood vessels and the heart, reduces the acidity of gastric juice, and normalizes intestinal function. She shows medicinal properties for gastritis, osteochondrosis, atherosclerosis, thrombosis, arthritis.

Oleic acid is not all that is good for canned olives, which contain tocopherol, iron, calcium and magnesium, zinc and copper.

People with a diseased liver or stomach should prefer green olives or olives with pits, which do not contain iron gluconate. Although in the amount contained in 50 g of olives, it is beneficial - it stimulates hematopoiesis and increases hemoglobin levels. Cereals, fresh vegetables, egg yolk slow down the absorption of iron gluconate.

How and where do they grow?

Almost everyone who has been to the Mediterranean, Crimea or Abkhazia knows how and where olives grow. Olive trees now grow throughout tropical and subtropical climates: and in East Asia, and in Australia, Peru, Azerbaijan and Turkmenistan, Iran and Mexico. The olive is an amazing tree that lives up to 2000 years.

According to legends, the olive is immortal, so its fruits make people hardy and resilient.

People have been familiar with it for 5.5 thousand years. This is evidenced by stones for squeezing oil and vessels for it in the archaeological layers of those times. A dove brought an olive branch to Noah. The other was given by Athena to the city that bears her name from ancient times to the present day. It was also brought by a dove to Mary in the Gospels.

This is a powerful tree with a thick trunk and lush crown. Olives bloom in April-July with panicles of 10-45 fragrant white flowers. The harvest is harvested from early autumn to January. The olives are immediately taken for processing so as not to lose their presentation.

Olive Tree

Is it a fruit, vegetable or berry?

Olives are not actually fruits, although they grow on a tree or bush, not a vegetable, although they are pickled in the same way, not a berry, although they are similar. In scientific language, such fruits are called drupes, which include:

plums;
peaches;
cherries;
apricots;
all other fruits have one seed.

Is it possible to eat during pregnancy?

Pregnant women can and even need to eat olives in moderation, if there are no contraindications. The usefulness of olives for expectant mothers is that they improve fat metabolism. Oleic acid is a building material for cell membranes, so a growing fetus needs a lot of it.

Olives should be avoided during the first trimester of pregnancy, and for health reasons after that.

Which color is better - black or green?

The debate about which olives are healthier - black or green - has not subsided since they began to be massively imported into our country. The differences between them are much smaller than the similarities.

Let's look at the benefits of green olives. They contain slightly more fat than black ones, as well as vitamin E, 4 times more potassium and 3 times more magnesium. This composition determines the healing properties of olives and also helps fight fatigue. Their benefits are noticeable and the next morning after a stormy feast, green olives will quickly bring you back to normal.

Let us now find out why black olives are beneficial. They have fewer calories, but more calcium, iron and zinc than green ones.

Therefore, the benefits of black olives are undeniable for anemia, weakness, and sexual dysfunction.

Both olives and black olives grow on the same tree, and only in Russia are they distinguished. When asked what color the olives are, they will confidently say that they are green. Of course, because black ones are called olives, and green ones are called olives.

In the rest of the world, both are called olives.

They say that GOST standards are to blame for this. When the first batches of canned olives arrived in Russia, someone wrote down green fruits as olives, and black fruits as olives. This seems to be where the division began.

Branch with ripe olives

Contraindications

Despite the abundance of beneficial properties, there are also contraindications to eating olives. This is an allergy to them, fortunately, which is quite rare. You need to be very careful with them and patients with pancreatitis and cholecystitis. Their consumption should be strictly limited, and in case of exacerbation it should be completely eliminated. For gastritis with high acidity, kidney stones and cystitis, use large quantity olives can also be harmful. The first time the child should be given one or two olives to make sure that there are no allergies or individual intolerances.

Useful video

Everything you need to know about olives:

Conclusion

Olives and olive oil moderate consumption help maintain youthful skin, hair and nails, they increase immunity, protect against cancer and save from anemia.
They are also useful for expectant mothers from the second trimester of pregnancy.
Caution should be exercised when handling pickled olives, especially dyed black pitted olives, those with ulcers, cholecystitis and cystitis.
Olives improve both female and male reproductive health.