Olives are the fruits of evergreen trees known so long ago that they are mentioned in the Bible.. According to legend, this is one of the first plants that grew after the Flood.. The fact that God is no longer angry with people, and the flood has stopped, was announced to Noah by a dove, bringing a green olive twig.

Olive trees are cultivated in countries with a hot climate without sudden temperature changes: in Greece, Spain, Italy, France, Syria, Turkey, Tunisia, etc.. countries. There are also olive plantations in the Caucasus and Crimea.

There are many varieties and types of olives. But all under the thin skin of green, black, dark purple, reddish brown or brown is flesh with a hard oblong bone in the center. The color of the fruit depends on the degree of ripeness.. Harvest time for green olives is October, November, and black olives - December.

The pulp and pits of olives are rich in nutrients.. They contain: proteins, fiber, monounsaturated fatty acids (stearic, oleic, palmitic). There are vitamins E, B9, C, A. There are trace elements: potassium, calcium, magnesium, copper, zinc, iron, as well as selenium and phosphorus. Especially a lot of oils in them (up to 56%).

Olive oil, made from the fruits of the olive tree, deserves special attention.. The most valuable is the first cold pressed oil. It improves the functioning of the digestive tract, acts as a mild laxative..

Olives and olive oil are good for everyone. Especially for pregnant women. Thanks to the vitamins C and E present in them, the immune system of the pregnant woman and the embryo is strengthened.. Vitamin A supports the health of the skin, nails and hair of the expectant mother, as well as their formation in the embryo, and vitamin B9 helps the development of his nervous system. Calcium together with phosphorus contribute to the formation of the skeletal system of the fetus. The iron found in olives and olive oil supports the hematopoietic system of the mother and her unborn child..

For nursing mothers, nutritionists recommend the use of olive oil immediately after the birth of a child, and olives - no earlier than 3 months of the baby.

Children can add olive oil to dishes after 1.5-2 years of age, and give whole olives (canned) - after 5 years.

We mainly receive canned olives, t. fresh they are bitter, not edible. To remove bitterness, the fruits are soaked in salty, often in sea water (black olives for 3-6 months, and green olives for up to 1 year). For commercial purposes, to speed up this process, alkali is added to the brine (caustic soda, or, as it is also called, caustic soda, designated E524). Then, to remove alkali, the fruits are washed well, as a result of which it is officially allowed not to indicate the food additive E524 on the labels..

Black olives are not only ripened directly on the tree, but also artificially dyed. This is achieved by passing oxygen through an alkaline brine with green olives.. To stabilize the color, iron gluconate is also added to the solution (food additive E579 on the labels). This drug at a low concentration is useful for the human body - it is necessary for hematopoiesis, restores hemoglobin. But... it is contraindicated in gastric and duodenal ulcers, allergic diseases, bronchial asthma, liver and kidney failure. Therefore, the most useful are natural black olives..

By the way, black olives are called olives only in the territory of the countries of the former USSR..

How to distinguish natural black olives from artificially colored olives.

Natural - much more expensive than dyed.

On artificially colored olives, the presence of the food additive E579 is indicated, or simply the phrase "

In addition to brine, natural olives are added: olive oil, lemon juice.

and etc. natural ingredients, the presence of which is indicated on the labels.

Natural black olives usually come with pits..

Natural black olives are rarely completely black.. More common with dark purple, reddish brown or brown lady. siteua. org.