Why are black olives useful?

The benefits and harms of black olives are still controversial. Most people are of the opinion that black olives get their color from their coloration. Therefore, many people buy green olives and use them in cooking.

Description and types of olives

Black olives are the fruit of the olive tree (European Olive) and get their color in varying degrees of ripeness. Green olives are unripe fruits of the tree, which are also used in medicine, cooking, and cosmetology.

They get black during the ripening period. But, not all canned olives can be obtained naturally, but also by coloring. This process is performed from unripe fruits, which are dipped in sodium hydroxide solution to remove bitterness, after which they are dipped in ferrous gluconate to give a black color. Oxidized olives are most often sold without pits, since they are difficult to pull out of ripe fruits without violating the integrity of the fruit. Natural black fruits do not have an intense color, ranging from black-purple to red-brown.

There are several types, which are obtained due to different times of collection of fruits. The process itself takes place from October to November.

1. In October, unripe green fruits are removed.
2. White olives are obtained from the semi-ripe fruit of the tree, which is harvested in November.
3. Black (ripe) fruits become soft and are harvested from early to late December.
4. In January, dried or dried remains on the tree.

In the intervals of color change and according to the degree of maturity, there are olives of pale yellow, pink, purple, brown, dark purple.

Composition and calorie content of olives

The beneficial properties of black olives are involved in different areas. They use the fruits, seeds of the olive tree and leaves for the treatment of various diseases, additives in cosmetics and in dishes.

Canned black olives contain a large amount of useful vitamins, macro- and microelements, omega-3 and omega-6, essential and non-essential acids, as well as saturated, mono- and polyunsaturated fatty acids. They also include:

• vitamin A, beta carotene, beta cryptoxanthin, lutein, zeaxanthin;
• B vitamins: thiamine, choline, pyridoxine, pantothene;
• ascorbic acid (vitamin C);
• alpha tocopherol, vitamin E;
• phyloquinone;
• vitamin PP.

They are natural antioxidants that help strengthen the immune system and improve the functioning of the cardiovascular system, improve blood circulation, and prevent the onset of diabetes.

It is useful for men to use black olives to increase physical activity and strengthen immunity, improve the motor activity of sperm and the secretion of testosterone.

The benefits of black olives for women are great, because the substances found in the fruits help to improve the blood supply to the hair roots, increase skin elasticity and create a rejuvenating effect.

Useful properties of olives

For the human body, black olives are more useful fresh, the second most useful are salted fruits, after which canned ones.

1. They have an antioxidant and tonic effect on the body.
2. They improve the functioning of the gastrointestinal tract and are a natural remedy capable of removing small stones from the gallbladder or providing a preventive effect.
3. Improves the work of the heart muscle.
4. Cleans blood vessels from cholesterol.
5. They help to remove toxins from the body.
6. They stimulate digestion and improve metabolism.
7. They have a positive effect on the connective tissues, in the joints, strengthening them.
8. Good weight loss aid.

And they are also used in cosmetology, they promote cell regeneration, increase skin elasticity. In folk medicine, gruel is prepared from them for the treatment of wounds, ulcers and edema.

Medicines based on black fruits and olive oil have the following effects:

• anti-inflammatory;
• diuretic;
• healing;
• emollient;
• choleretic;
• laxative;
• antispasmodic.

The most popular preparations containing pomace and other substances from the fruits: "Cistenal", "Halagol".

Slimming olives

The benefits and harms of black olives have long been used by nutritionists when drawing up a dietary menu. The harm of the product is that the consumption of large amounts of olives can lead to an excess of certain vitamins, which will contribute to a deterioration in well-being or cause intestinal upset.

They contain various acids and a large amount of fiber, which contribute to the elimination of excess fat deposits, toxins, toxic substances, lowering cholesterol levels. Dishes cooked with olives reduce appetite.

The benefits and harms of pitted olives

Pitted olives, if accidentally swallowed, do not cause problems in a healthy person, but those who suffer from stomach or intestinal ulcers, pancreatitis or pathologies in the gastrointestinal tract can lead to serious consequences and cause exacerbation of diseases. And also the bone can block the ducts, which will negatively affect the digestion of food and the excretion of bile. If it enters the intestine, there is a threat of closing the lumen of appendicitis and causing inflammation. Experts do not recommend eating with bones, they must be cleaned. The bones process and produce oils, belongings and other substances. Pitted olives will do more good than harm to the human body.

Can olives be for pregnant and lactating women

The benefits and harms of black olives when consumed during pregnancy and lactation are controversial. Fresh, natural olives - have a beneficial effect on the health of the expectant mother and the development of the baby in the womb. Canned olives also have a positive effect, but they contain fewer nutrients. Canned and dyed olives in an industrial way can cause allergic reactions and harm the embryo, because dyes contain chemicals.

At what age can olives be given to a child

Most pediatricians are inclined to believe that the benefits and harms of black olives are not comparable to the consequences that can be caused by the product. Most often, canned foods with a high salt content, which are harmful to the body of a small child, get on the table. They cause disturbances in the digestive tract, allergies. The optimal age for introducing a new product is 5 years. They, like mushrooms, are a difficult food for the stomach to digest. Regular consumption of black olives is advised no earlier than 10 years.

The use of leaves and pulp of olives in folk medicine

The leaves of the evergreen olive tree have beneficial properties. They contain:

• flavonoids;
• tannins;
• organic acids;
• tannins;
• bitterness;
• glycosides.

They help to normalize blood pressure, have a healing and cleansing effect.

Remedy for hypertension

For hypertension (high blood pressure), decoctions from dry olive leaves are used.

Recipe # 1.

Ingredients:

• 100 g of dry olive leaves;
• 1350 ml of boiling water.

Pour boiling water over the leaves. Wrap the container in a terry towel, put it in a warm place (near the radiator or in the kitchen) for one day. After that, strain through a strainer and take within 14 days before meals (3 times) for 30 minutes in a glass of infusion.

Recipe number 2.

Ingredients:

• 200 g st. dried leaves;
• 500 ml of boiling water.

Pour crushed (into powder) leaves into a thermos or glass jar, pour boiling water over, wrap and leave for a day. Drink for 14 days, 500 ml per day (160 g at a time).

Compress for wounds and ulcers

The compress is made from fresh leaves, which need to be covered with a wooden spoon to the state of gruel, add a drop of vinegar and bandage the abscess, ulcer or wound. In case of severe burning sensation, remove the skin and rinse the wound with warm water.

Infusion for atherosclerosis

The infusion for atherosclerosis is prepared at home from the fruits of ripe olives and oil. Finely chop 200 g of black olives or grind with a blender, add a spoonful of oil and pour into a jar or thermos. Pour 1 liter of boiling water on top, leave for two days. Is taken orally before main meals for 1 tbsp. l.

Infusion for edema

2 tbsp. l. oil-tree leaves, pour ¼ l of hot water and boil in a water bath for 7 minutes. After that, strain and add boiled water, exactly as much as boiled away. The amount of solution should be 250 ml.

Drink three times before main meals for 4 tsp.

Olives in cooking

Olives are used in cooking in most cuisines of the world, in the greatest amount - in the dishes of Mediterranean countries. They have long gained popularity in Russia and are often used by chefs or housewives for cooking. Most popular dishes:

• hodgepodge;
• Greek salad;
• pizza;
• Italian pasta;
• sauces.

They are also used as decorations for meat and vegetable dishes.

What olives are combined with

Olives are a versatile product that can be combined with hot meals, sandwiches, hot snacks, drinks and desserts. A good combination of olives and olives with salad, basil, tomatoes, cheese. Also delicious as a stand-alone snack when eating martini or wine. Baked dishes with sea fish and ripe olives take on a specific flavor.

Daily intake of olives

For a healthy person without pathologies in the gastrointestinal tract, it is necessary to consume from 7 to 10 medium olives. For small children and people with chronic diseases, their number is reduced by 2-3 times, or they are consumed no more than 2-3 times a week.

Harm of olives and contraindications to use

The harm of black olives lies in the canned form of a pseudo-product, which was made on the basis of chemicals and dyes. Additives: E524 and E579, may cause allergies or stomach upset. Natural and ripe fruits should not be consumed in case of individual intolerance.

Experts do not recommend using them:

• with cholecystitis;
• with pancreatitis;
• with gallstone disease;
• with a stomach ulcer;
• in the presence of adhesions in the intestine;
• with sluggish bowel syndrome.

In small quantities, black olives do not bring significant harm, but on the contrary are useful, as they saturate the body with the necessary vitamins.

Selection and storage of olives

When choosing olives, you should familiarize yourself with the label on the jar, where you can see how the black olives were prepared and whether they will benefit or harm the body.If one of the types of food additives or dyes is indicated on the label of the pseudo-product, then it is better not to buy such olives.

Store fresh olives in the refrigerator, in an airtight container for no more than 7 days in a vegetable box. Canned ones have their own expiration date, which is indicated on the package, but after opening it, the olives are poured with brine into a ceramic or glass container and placed in the refrigerator. This product can be consumed within 72 hours after opening.

Conclusion

The benefits and harms of black olives, canned or fresh, depend on the state of human health and other factors (production, collection, packaging of the product).