Benefits of Olive oil

Olive Oil has become one of the healthiest oils out there. It contains monounsaturated fats, antioxidants, and other nutrients that can benefit our bodies. But did you know that olive oil also contains some unhealthy components too?

What are olives?

As we all know, olives can be described by their botanical name Olea europaea, which means ‘European olive’ in Latin, and they are a species of small tree or shrub in the family Oleaceae that is traditionally found in the Mediterranean Basin. It is also known as Olea europaea ‘Montra’ when it is in shrub form, or little olive when it is in dwarf form. Throughout the Mediterranean region as well as in Australia, New Zealand, North, and South America, as well as in South Africa, Olea europaea is an important plant that is cultivated in all the countries in the genus.

Olives, also known as olives in some cultures, are one of the most significant agricultural products in the Mediterranean region as they are the source of olive oil; they are also a key component of Mediterranean cuisine and are an invaluable source of vitamins. As a matter of fact, it is the tree and its fruit that give their name to the plant family. This includes species such as the lilac tree, the jasmine tree, the forsythia tree, and the true ash tree.

The olive tree is a plant that has hundreds of cultivars that are known to man. The different varieties of olives may be grown for oil production, food, or both. In general, olives that are grown for consumption are referred to as “table olives”. About 90% of all harvested olives are processed into oil, while about 10% are used for consumption.

Olive oil is one of the oldest known cooking oils. The ancient Greeks and Romans used olive oil for its medicinal properties. In fact, they believed that olive oil was good for digestion, skincare, and even hair growth. Today, olive oil is still used for these purposes.

But not all types of olive oil are created equal. Some varieties contain high levels of saturated fat and calories, which can increase your risk of heart disease. While extra virgin olive oil (EVOO) is considered healthier because it contains fewer calories and less saturated fat, it does contain polyphenols, which can cause negative side effects.

Cultivation of Olives

 

Uses of Olives

There have been numerous cultivations of olive trees, Olea europaea, in parts of the world. These are for the production of olive oil, fine wood, olive leaves, ornamental purposes, and olive fruit. Approximately 90% of all olives harvested are converted into olive oil, and about 10% of these olives are used for food. Aside from the olive, there are three basic ingredients in Mediterranean cuisine: wheat for bread, pasta, and couscous, and grapes for wine, which make up the “trinity” or “triad” of this cuisine.

1. Olive oil

Oil extracted from olives is a liquid fat obtained by pressing whole olives. There are many ways to use this oil in the kitchen, including for frying foods or as a dressing for salads. Aside from these applications, it is also used as a fuel for traditional oil lamps, as well as a cosmetic ingredient, a pharmaceutical ingredient, and as a soap. It also has additional uses in certain religions. It is estimated that Spain produces almost half of the world’s olive oil. Portugal, Italy, Tunisia, Greece, and Turkey are all considered major producers of olive oil. It is estimated that Greece has the highest per capita consumption, followed by Italy and Spain.

Depending on the cultivar, the altitude, the time of harvest, and the process of extraction, the composition of olive oil can differ. In addition to oleic acid (up to 83%), and linoleic acid (up to 21%), and palmitic acid (up to 20%), there are smaller amounts of other fatty acids, such as linoleic acid and palmitic acid. There are certain technical requirements for extra virgin olive oil in order for it to qualify as an extra virgin olive oil, including the requirement that it have no more than 0.8% free acidity.

2. Table olives

Based on the degree of ripeness the olives reach before harvesting, the International Olive Council (IOC) categorizes table olives into three different groups:

• When green olives reach their full size, they are picked while they are still unripe. They tend to be green or yellow in shade with a bitter phytochemical called oleuropein that can make them bitter.
• A semi-ripe olive is defined as one with multiple shades of red to brown at the onset of its ripening cycle when the olive has begun to change its color from green to shades of red and brown. At this stage, only the skin of the fruit is coloured. The flesh of the fruit is not pigmented at all, unlike that of an olive that is ripe at this stage.
• Olives that are fully ripe, or black olives, are picked when they display purple, brown, or black colors when they are fully mature at full maturity. Californian black olives sold in can typically have a mild flavor and soft texture. This is due to the use of lye to leach the bitterness out of the oleuropein that is present in olives. This process neutralizes the bitterness of the oleuropein, creating a mild taste and soft texture. The process of canning such olives usually involves preserving them in brine and sterilizing them under high heat during the process of canning.

3. Olive wood

As a result of the hardness of olive wood, it has a lot of appeal due to its durability, colour, high combustion temperature, and interesting grain patterning. It is worth noting that olive wood and its products have a relatively high price due to the commercial importance of their fruit. This is due to their slow growth, and their relatively small size.

It is commonly used for kitchen utensils, fine furniture, decorative items, cutting boards, carvings, screens, and similar items that are used in the kitchen. There are plenty of woodworkers who value the hardness and close grain of this yellow or light greenish-brown wood that is often finely veined with a darker tint; the wood is very dense and closely grained.

4. Ornamental uses

The distinctive gnarled trunks of olive trees, as well as their silver-gray foliage, are frequently used as ornamental features in modern landscape designs because of their attractive gnarled trunks.

Health benefits of Olive oils

Olive Oil is a great addition to any kitchen. It’s high in monounsaturated fats, which have been shown to lower cholesterol levels and reduce the risk of heart disease. Olive oil contains antioxidants called polyphenols, which may help protect cells from damage caused by free radicals (unstable molecules that can cause cellular damage). Polyphenols have also been linked to cancer prevention.

Olive oil is rich in vitamin E, which helps maintain skin elasticity and prevent wrinkles. Vitamin E is also known to boost immunity, improve circulation, and keep bones strong.

Olive oil contains oleuropein, a chemical that may help fight inflammation. Inflammation is associated with many chronic illnesses, including arthritis and asthma.

Olive oil has been shown to increase bone mineral density. Bone loss occurs naturally as we age, but it can also occur due to certain medications, illness, or poor diet.

Olive oil provides a good source of fiber, which promotes digestive regularity and keeps our bowels moving. Fiber also helps regulate blood sugar levels and prevents constipation.

Olive oil may help reduce the risk of diabetes. A study published in Diabetes Care showed that people who consumed extra-virgin olive oil had a significantly reduced risk of developing type 2 diabetes compared to those who did not consume extra virgin olive oil.

Olive oil also contains lutein, a carotenoid antioxidant that may help protect eyesight. Lutein is present in dark green vegetables, eggs, and spinach.

Olive oil helps lower bad cholesterol while raising good cholesterol. According to the American Heart Association, eating just two tablespoons of extra-virgin olive oils daily could cut your risk of cardiovascular disease by 25 percent.

Olive oil can help reduce symptoms of depression. In a recent study, researchers at the University of California, San Francisco, gave participants either a placebo or extra-virgin olive extract. After four weeks, the group taking the olive oil experienced improvements in their mood and sleep patterns.

Olive oil improves brain function. A study conducted by scientists at the University of Texas Medical Branch found that mice fed diets containing extra-virgin olive extracts performed better on memory tests than mice fed diets without extra-virgin olive.

Olive oil boosts immune system activity. Extra-virgin olive oil contains phenolic compounds that stimulate the production of white blood cells, which are responsible for fighting infection.

Olive oil reduces the risk of stroke. Researchers at Harvard School of Public Health found that people who ate the most extra-virgin olive were less likely to suffer strokes than those who ate the least amount.

Olive oil lowers blood pressure. A study published in the European Journal of Clinical Nutrition found that consuming extra-virgin olive increased HDL (“good”) cholesterol and decreased LDL (“bad”) cholesterol.

Olive oil fights cancer. A study published in Cancer Prevention Research found that women who consumed the most extra-viral olive oil had a 50 percent reduction in breast cancer risk.

 

Negative side effects of Extra Virgin olive oil

As part of olive oil’s side effects, you can suffer from acne (if you are excessively using it), acute allergic reactions, skin rashes, the skin losing its natural moisturizing ability if you have dry skin, blackheads, inflammation, gall bladder stones, and mild to moderate diarrhoea if you are extremely sensitive to it.

Consuming unprocessed olive oil on a regular basis can increase your chances of contracting lethal diseases such as atherosclerosis, obesity, heart attacks, strokes, breast cancer and colon cancer due to the increased risk of these diseases. A high intake of olive oil may cause hypoglycemia, sweating, trembling, weakness, and other health problems, such as hypoglycemia, sweating, trembling, and weakness.

When olive oil is consumed in excess, it can cause a drastic drop in blood pressure, causing problems such as dizziness, lightheadedness, strokes, and even kidney failure if the body cannot cope with it.

Frequently asked questions (FAQs) about Olives