In fact, not all consumers know the nutritional secrets that this star-food-olive hides in its composition.
Olive, an excellent source of vitamins
Specialists concerned about the nutritional value of olives claim that this fruit has been useful to humans for almost eight centuries. The olive diet is an urge to maintain a healthy culinary tradition, because olives are one of the best sources of vitamins (A, B1, B2, C, D, E, K) and fatty acids (Omega 3 and Omega 6). When the oil is extracted by pressing the fruit, without being subjected to a refining process, olive oil contains monounsaturated fatty acids, important allies in the prevention of cardiovascular diseases.
Olive contains significant amounts of minerals
Olive contains significant amounts of iron (providing the body with an intake of 40% of the daily requirement per 100 g), copper, phosphorus, zinc and sodium, being a valuable source of fiber. Specialists appreciate olives as a calcium-rich fruit (8.8 mg), an essential element for bone health, and a diet rich in olives completes the lack of this mineral. For a healthy adult, the daily dose of calcium, say nutritionists, is 800 milligrams. Therefore, the consumption of olives reduces the risk of atherosclerosis, but at the same time increases the level of HDL, ie the level of good cholesterol.
The olive diet improves the quality of life
“Daily consumption of olives brings important health benefits to smokers, because it prevents lung degradation. At the same time, an olive cure improves the quality of life of the chronically ill. Consumed daily at main meals, olives strengthen blood vessels, relieving diseases specific to aging, such as: vision, slowing down the aging process, degradation of tissues and functions of the body. Last but not least, the olive diet strengthens teeth, bones and helps regenerate damaged tissues in dramatic situations-accidents or prolonged bed rest, “explains Eugen Giurgiu, PhD in biochemistry with skills in phytotherapy and nutrition, in the study” Olives improve quality of life ”.
The oil extracted from the olives helps to detoxify the body
European nutritionists appreciate that extra virgin olive oil, added to salads of vegetables, which also contain olives, helps detoxify the body, because the antioxidant compounds in olives and extracted oil protect the body from the effects of stress and daily pollution.
In the olive diet we also consume olive oils
Virgin and extra virgin oils, obtained by pressing olives without subjecting them to a refining process, are the healthiest. Olive oils are sources of monounsaturated fatty acids, important allies in the prevention of cardiovascular diseases. The two varieties of olive oil: virgin and extra virgin differ in their degree of acidity, and extra virgin olive oil has a much lower acidity of 0.8%. The extra-virgin assortment has special shades: yellow-green, color influenced by chlorophyll or gold, due to the lycopene content.
Virgin olive oil has an increased acidity
There is also virgin olive oil on the market, with a much higher acidity (compared to extra virgin olive oil), namely 1.4%, so an almost double acidity, and because of this this variety of oil loses certain properties: flavor or the taste. And these oils can be consumed without problems, because they do not contain toxic substances.
Which is the best olive oil
The best olive oil (Koroneiki) is obtained by pressing olives from Methuselah trees, aged 3000 years and originating in Crete. This variety of oil is not consumed in its pure state, but is added to other varieties of weaker olive oils to improve their quality.
What varieties of olives should we eat
When buying olives we need to know which varieties to choose, depending on how we use them. If we choose olives in the box, we must read the label carefully. If we prefer olives in bulk, we must wash them and boil them for five minutes to remove the salt. After that, we put the olives in jars and sprinkle small pieces of lemon and olive oil on top of them. We keep the olive containers in the fridge.
In gastronomy, olives should not be too salty
No matter how we use olives: when preparing vegetable salads, for appetizers or for food, they should not be too salty. Olive consumers should also be aware that all varieties of olives can be eaten as an appetizer, as a salad ingredient or as a main food – in the form of olive paste, tasted for breakfast or dinner.
30 varieties of olives are preserved by pickling
European experts estimate that there are 30 varieties and 150 varieties of olives, spread over five continents. In the raw state, the olives are strong and very bitter. Therefore, they are preserved by pickling in very salty water.
Important for people with health problems!
People suffering from cardiovascular and kidney disease should only eat dietary olives.
Famous olive varieties that are also imported into our country
The olives we want to eat must be chosen according to certain criteria: aroma and fleshy consistency:
Kalamata is a variety of olives highly appreciated by consumers in our country. The fruits of this variety, with an fleshy, almond-shaped consistency, have a dark purple color. In gastronomy they are used in the preparation of salads and cooked food.
Ceringola, another variety of olives highly appreciated in gastronomy, is also found in our country. Ceringola are very large, fleshy olives with a sweet aroma. These olives are usually eaten as an appetizer, along with cheeses.
Picoline It is a variety of star olives consumed in countries such as France and Morocco, but it is also imported into our country. Picoline olives have a fleshy consistency, being consumed for their special flavor. For the flavor they spread, Picoline olives are used in sauce dishes.
Nicoise it is a very small olive variety, with a strong aroma and the Romanians also enjoy their nutritional value, because it is also imported in our country. In general, these olives are used in the preparation of salads, and in Romanian gastronomy the tasty “Nicoise Salad” is preferred, which contains olives of this variety.
Manzanilla, the olives that come from Spain are very much appreciated by Romanians. The Manzanilla variety has large, round and very fragrant fruits. These olives are used in fish dishes, in olive dishes or with caviar salads.
Green olives they are less bitter and have a sour taste. Green olives are usually used in appetizers, stuffed with donuts.
Recipe of the week
A tasty and healthy appetizer: Olive paste with spices
Preparation time: 40 minute
Heati: 45 (for 8 olives)
Ingredient: 200 grams of pitted olives, 2 teaspoons of lemon juice and olive oil, 2 cloves of garlic and a mixture of spices: thyme, mint and dill (to taste).
Preparation: Pass the olives through a mixer, then mix well with two teaspoons of lemon juice, two teaspoons of olive oil, two cloves of garlic and spices: thyme, mint and dill (to taste). A little horseradish or hummus can be added to the olive paste. The pasta has the consistency of pate and should be stored in the refrigerator.
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