Olive is the name given to the fruit of the olive tree, which was already cultivated as a useful plant in the 4th millennium BC. On the one hand, it finds importance in the economy, but on the other hand, it is also used in cooking and medicine.
Occurrence and cultivation of the olive
The tree can grow between ten and twenty meters high and survives without severe pest infestation for several centuries. The olive tree, also known as the true olive tree or botanically as Olea europaea, belongs to the genus of olive trees, which in turn belong to the olive family. The olive itself is a Mediterranean stone fruit. It is single-seeded and has a round to oval shape. Its flesh includes a hard pit, which earned it the classification of drupes. On average, an olive grows up to four centimeters long and up to two centimeters wide. Unripe olives have a green color, ripe ones a black to brownish color. Their water content is extremely high and they contain a large amount of fat. Raw olives are hardly edible, as they are extremely bitter. They become edible only after being processed several times and soaked in water. 90 percent of the harvested olives are processed into olive oil, and the rest are sold in processed and prepared form in the trade. The natural occurrence of the olive is not limited to the Mediterranean region. The olive tree also grows naturally in South Africa and the Middle East. The tree can grow between ten and twenty meters high and survives for several centuries without severe pest infestation. The olive tree is an evergreen plant that does not shed its leaves at any time of the year. With age, the bark of the tree becomes gnarled and has a gray-green color.
Effect and use
The olive finds application in various areas. Especially in the kitchen it is very popular, which is also related to its long shelf life in pickled form. In the Mediterranean cuisine it is gladly used by cooks, as well as the olive oil pressed from the fruit. On the one hand, it has an economic importance, as the oil is traded worldwide, and on the other hand, it has a role in cooking, frying and refining salads as well as cold dishes. During processing, the fruit itself is preserved in brine, which takes away the bitterness of the olives. In the kitchen, it is used in breads, for example, but is also used in salads, sauces or ragouts. In addition, it is often served as a side dish. Green and black ripened olives can be found on the market, as well as those colored with ferrous gluconate. The price difference between real black olives and the green or colored ones is considerable. Real black olives cost on average three times as much. However, the olive tree can do even more. Its wood is often used for the production of furniture, musical instruments and various utensils. Apart from that, the remains of oil production are also used as fuel. The kernels form an alternative to wood pellets, which are also used in power plants. The world’s largest olive producer is Spain, with a share of around 22 percent. Italy is close behind with about 18 percent. Marketing, even for non-Italian oil, takes place mainly in Italian companies. In the field of edible oil production, however, olive oil takes a rather smaller share, as it is relatively expensive.
Importance for health, treatment and prevention.
Olive also finds its use in medicine. Thus, olive oil is particularly healthy because of its high number of unsaturated fatty acids and has a positive effect on fat metabolism and the cardiovascular system. In addition, virgin olive oil is said to have an anti-inflammatory effect. The active ingredient oleocanthal is responsible for this. But olive leaves and extracts also have a health-promoting effect and are repeatedly used medicinally. As early as the Middle Ages, complaints of the digestive system were treated with tea made from olive leaves. The same tea was also used against malaria. In addition, in the 20th century the leaves were examined for various active substances and thus found out their blood pressure lowering effect. They also dilate blood vessels and improve the flow of blood. Thus, the leaves have a positive effect on the cardiovascular system of the human body. Meanwhile, cardiac arrhythmias and arteriosclerosis are also treated with olive leaf extracts and various preparations.The extract appears as a good alternative to antibiotics. It fights infections and improves the body’s immune defenses. However, unlike antibiotics, olive extract has no significant risks or side effects that attack and deplete the body. Another application is the use of olive leaves for skin tightening. The contained oleuropein helps against connective tissue weakness and reduces wrinkles. Thus, the olive also plays a crucial role in slowing down the aging process. Scaly and itchy skin can also be treated alternatively with olive oil or extracts. The health-promoting active ingredients are contained in up to three thousand times greater concentration in the leaves, which gives them greater medicinal interest than the fruit or oil. To increase the feeling of well-being, olive extracts are also used in creams, face masks or ointments. They help against psoriasis and are used in shampoos and bath additives. In addition, black olives are easily digestible and contain many vitamins and beta-carotene. The contained linoleic acid also helps against gallstones and constipation.
