Olive – food and medicine

Since ancient times olive tree provided food, was used for firewood, and its fruit was used in the treatment of various diseases.

It is believed that olive is one of the oldest foods known for 5-7,000 years, originally from Crete. Soon it spread to Egypt, Greece, Palestine and Asia Minor.

It's mentioned in the Bible, it was described in works of ancient Egyptian civilization, and had a major role in Greek mythology where it was mentioned that the olive tree was created when the goddess Athena in the competition with Poseidon threw a drop of water on the cliff which later turned into the olive tree..

Since ancient times olive tree provided food, was used for firewood and construction materials, and the fruit was used in the treatment of various diseases. Olive tree is considered a symbol of peace and wisdom.

From tree to table

Olive - a symbol of peace and wisdom.

The Olive is a species of a tree in the genus Olea europaea. Because of the high percentage of fat (15-35%) olive was named after the Latin word olea, which means oil. In Europe it blooms in April and May, and the fruit is harvested in autumn.

At a time when the processing technology has not yet developed, some unripe olives would be collected in September and soaked in sea water, after which they would be washed and saved in stone pots or jars, and placed in seawater with added fennel branches. Thus prepared they could be consumed until the end of the next spring. Black, fully ripe olives were salted and stored in containers or woven baskets which leaked water.

Today the olive picking season is in October and November. Some are picked while still green and unripe, while others are allowed to fully ripe and become black. However, black colour of olives can also be achieved if the unripe green olives are left in the air and get darker colour by subsequent oxidation.

Variety of fruits

Originally, the fruit is bitter, but the taste is caused by glycoside oleuropein, which can be found in olives' skins. That's why after harvesting the fruit must be processed. Methods of processing raw olives depend on the type, place of growing, harvesting time, and the taste, texture and colour that is to be achieved.

Colour of olive determines its final characteristics and it's achieved by various methods of olive processing, including fermentation and/or storage in oil, water, brine or salt. These procedures not only change the colour of olive to black, purple, brown, red or yellow, but they are also changing the texture of the skin, which can be smooth and shiny or wrinkled.

Apart from their size and shape, olives also differ in flavour which can be sour-bitter, savoury and sweet. In the shops we can find pitted olives, but also those filled with cheese, peppers, capers nuts or fruit.

Medicinal qualities

Olives are a good source of mono - non saturated fatty acids and a good source of vitamin E.  Up to75% fat of it is oleic acid, which lowers the level of cholesterol. Thanks to the stability of the mono - non saturated fatty acids, olives have protective effects on the cells, especially in combination with vitamin E. Their mutual activity reduces the risk of damage to cells, as well as the formation of inflammatory processes.

Olives are a very good source of mono - non saturated fatty acids and a good source of vitamin E. Oleic acid, which makes up to75% fat of olives, lowers the level of cholesterol.

Vitamin E is a major body antioxidant, soluble in fats, which captures and neutralizes free radicals in all areas in the body where fat is present. Free radicals cause damage which can lead to numerous diseases. Thus, for example, they oxidize cholesterol which then accumulates in the arteries and the result can be heart attack or stroke. By preventing oxidation of cholesterol, olives prevent development of heart disease.

Olive contains numerous active phytonutrients such as polyphenols and flavonoids, which also have anti-inflammatory qualities. Their activity reduces symptoms of asthma, osteoarthritis and rheumatism, the three diseases for which the free radicals are the main cause. Vitamin E in olives may even lessen the feeling of heat which women in menopause often experience.

The use of olives

It is believed that olive is one of the oldest foods, known for 5-7,000 years, originally from Crete.

Except for the production of olive oil, olives are also used in cuisine for the preparation of various spreads for appetizers, sauces for fish and poultry, they are added to almost all kinds of salads, and are more and more added to sauces and pasta.

If you would you like to prepare marinated olives, place them in olive oil and add lemon juice, coriander seeds and cumin.

Recently, in Spain they've produced bread which contains hydroxytyrosol, an antioxidant derived from olives, which helps prevent aging.