Concept in Definition ABC

The olives They are the fruit of the olive tree, a tree native to the Mediterranean and Asia Minor, they are also known as olives in some countries. The main producer of olives worldwide is Spain, followed by Italy and Greece, in America they are also grown mainly in Argentina and Chile.

This fruit has an ovoid shape, measuring 1 to 3 cm in length and contains a seed inside, initially it is green more with its maturation after a few months it takes on an intense black color.

Although olives are widely consumed in both their green and black forms, they are also processed to obtain olive oil, a product highly appreciated in the region. gastronomy worldwide for its characteristic flavor as well as its large number of beneficial properties for the body.

Olives are a food known since ancient times

In the biblical stories it can be seen how olives and the olive tree were well known by cultures such as the ancient Hebrews and various ethnic groups of At the time, they not only consumed olives, but also obtained their oil that they used in various rituals in which prominent personalities were anointed.

Islamic culture also gives it great importance, for them the olive tree is a blessed tree among other things for being a source of light, this can be derived the fact that the oil was then used to light the lamps that provided the necessary light so that people could sit at hear the teachings of his prophets, thus achieving enlightenment.

Nutritional value of olives

The fruit of the olive tree has a composition in which soluble oils and vitamins predominate in lipids like vitamin A and vitamin E. Every 100 grams of olives provide about 150 calories.

The predominant fatty acid in the composition of olives is oleic acid, in addition there are linoleic (Omega 6) and linolenic (Omega 3), black olives have a higher proportion of oils than green olives.

Health benefits of olives

Fatty acids, especially those of the omegas type, are associated with a protective effect at the level cardiovascular, by helping to lower bad cholesterol (LDL) by increasing good cholesterol (HDL) thus improving the profile lipid of the blood. This leads to a minor risk of presenting heart attacks or strokes.

Its content of vitamin A and vitamin E also provides an antioxidant effect to olives, which will delay aging and the appearance of a series of disorders degenerative in various organs and systems.

Photos: iStock - FotografiaBasica / helenecanada