Olive properties

olive

The olive is the fruit of the olive tree (belonging to the Oleaceae), tree native to the Mediterranean basin. The main varieties of olives come from Italy, France, Greece, Portugal, Spain and the Middle East; in Italy,they  are grown especially in Liguria and Tuscany, in the basin of Lake Garda and the southern Centre regions. Oil-producing olives are picked from the plant before complete maturity (when they are oily by about 30%) percentage, so you get a little oil acid, light and a good flavor, not too strong. There are many varieties of olives because they grow in many countries; According to the climate every oliva will then have different qualities, aging and nutrition

The most common olives for oil are called: Leccino, Coratina Taggiasca, Frantoio, Pendolino and Moraiolo, Cellina. Olives can be black or green. The difference between green and black olives consist only in Aging: the olives are initially all green (and remain so if  collected in the late summer) and then become black if left to ripen (in this case they are harvested in winter, when ripe).
 Table olives Olives
Olive  property is the fruit of the olive tree (belonging to the Oleaceae), tree native to the Mediterranean basin. The main varieties of olives come from Italy, France, Greece, Portugal, Spain and the Middle East; in Italy, they  are grown especially in Liguria and Tuscany, in the basin of Lake Garda and the southern Centre r
Table olives green olives from the table most marketed are:
 Olive water sweetened: sweetend they are left for several days in cold water, which is changed several times. The olives are then preserved in jars with lightly salted water; dessert: green olives are big, bright green coloured or Ascoli, Puglia, sweetened by treatment with lye and lime; green olives in brine: made sweet with treatments with caustic soda and lime, but with shorter green sweet olives. They are preserved in a brine of salt and water and are the most commonly used olives in the premises for the preparation of appetizers; treated olives, namely olives, pitted, dented and sometimes sweetened fermented for a period of time with spices and herbs.

Nutritional properties and benefits of olives olives consist mainly of water, but also make fibers (Dr. Marco Carranza reminds us that “If the intestine is sluggish you have to help it with fibers, at least 30 g and water”), vitamins and minerals. Note especially that the olives are making a large amount of calories: such as green olives make about 110 kcal per 100 g of product while olives will make almost three times (294 kcal per 100 g). As regards the supply of minerals recall that olives contain calcium, potassium, iron, phosphorus, magnesium and iodine, while vitamins that contain are those of the B group, vitamin E and vitamin a.

The olives are a food high in complex energy lipids, so-called triglycerides. Their fatty acid composition is characterized by the prevalence of monounsaturated and polyunsaturated and saturated, secondly, by. Monounsaturated fatty acids contained in olives and oil that one gets (especially oleic acid, ω -9 family) have a positive effect on cholesterol metabolism and, give their enormous stability to oxidation and heat, are useful in preserving and cooking food processes. Thanks to their content of antioxidants (polyphenols, beta-carotene, vitamin E), also, the olives play a protective roll against damage caused dairadicali free and are therefore a valuable aid in the prevention of aging and degeneration of the tissues, as well as some cancers. Finally, we must not forget the great cleansing properties of this fruit. This fruit also improves the detoxification function of the liver and promotes bowel motility, promoting the removal of accumulated toxins in the body.

 

 

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