The properties of olives and their amazing effects on the human body

Olives include approximately 20 species of small trees from the olive family. This plant is widely distributed in the ancient world from the Mediterranean Sea, North Africa, Southeast Asia, etc. They are evergreen with small, single leaves that are opposite each other. The fruit of this plant is a shaft.

Olive became a good substitute for animal fats and butter consumed by the people of the northern regions and the same among the nations of the south. Among the Greeks, olive oil was very important as an important food and also for external applications. The Romans mostly used it in cooking and food, and it was valuable as an essential ingredient for makeup.

Olives are a delicious addition to meals or appetizers. The properties of green olives are low in carbohydrates but high in fat.

The average weight of each olive is about 3 to 5 grams. Some types of olives are green when they are unripe and turn black when they are ripe, while other types of olives remain green even when they are fully ripe.

The healthy fats found in olives are extracted to produce olive oil, a key component of the ultra-healthy Mediterranean diet.

90% of olives are used to make oil. An important part of the properties of olives is due to the presence of vitamin E and other powerful antioxidants in it.

There is no difference between green and black olives!

Green and black olives are not much different. Both of these olives, despite their color difference, are the same.

An important point:

Black olives are slightly oily and since most of the olive’s nutritional value is related to its oil. It can be said that dark olive is richer in this respect.

Green olives and black olives contain similar nutritional values ​​that are rich in the benefits of vitamin C, antioxidants such as flavonoids and polyphenols, oleuropein, hydroxytyrosol, tyrosol, olanolic acid, quercetin, and several essential minerals such as iron and copper.

Green olives have a firmer texture and taste bitter compared to black olives.

Types of black olives

There are 2 types of black olives: one type is genetically black and turns from green to black in the process of ripening. There are other types of olives that are blackened with iron-containing chemical compounds in the industry, so it is not recommended to use this type of black olives.

types

According to traditional medicine, olive is known as a hot and dry fruit and it is recommended to be combined with spices such as walnuts and almonds, vinegar, and natural sweets.

Based on the processing method

• Pickling: Soaked in salt water or salt water with vinegar and other spices.
• Filled: Ingredients such as garlic, walnuts, bell peppers or almonds are filled.
• Oily: They press it to extract oil.

Properties 

• heart health
• Blood sugar control
• Improve vision
• Has anticancer effect
• Allergy reduction
• Boosting the immune system
• Cholesterol reduction
• Weight Loss
• Prevent osteoporosis
• Increase fertility
• lung health
• Alzheimer’s prevention
• Reduce inflammation of the liver
• Treatment of hemorrhoids
• Contains antioxidants (black and green olives)
• Anti-aging and skin rejuvenating
• It is a natural sunscreen
• Natural skin lightener
• It promotes hair growth
• It treats constipation and diarrhea
• It is useful for the digestive system and stomach
• It has some amounts of vitamin A.
• Suitable for pregnant mothers to strengthen the immune system
• Useful for growing children
• Blood pressure regulator

Disadvantages of high consumption

• Weight Gain
• Digestive problems
• high blood pressure
• Interference with medications
• allergy
• It can cause diarrhea
• Avoid consuming it during pregnancy and breastfeeding.

Nutritional value table

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