dried Turkish olives detailed information about Turkish olives and black olives

Dried olives: an unusual and healthy dish

In the modern world, where issues related to health and proper nutrition are becoming increasingly acute, we are increasingly aware of the need to review our diet, removing the most harmful foods from it and adding something tasty and truly healthy.
Olives and their processed product, olive oil, have long been rightfully considered a faithful “companion” of a healthy diet. The oil is used to season salads, use it as a marinade, for frying, etc. As for the fruits themselves, this is an excellent appetizer for any table. Today I would like to talk about one recipe, very interesting and slightly mysterious. We're talking about dried olives. It’s clear why he’s interesting. But as for the mystery... Different factories have their own cooking recipes. Technologies are constantly being improved and are often kept in the strictest confidence. Let's try to track the general meaning of the process and what happens in the end.

The process of making dried olives begins with the harvest. This is the first and very important stage. Fully ripe fruits are suitable for these purposes. They are collected in September. This must be done delicately so as not to damage them. As a rule, fruits are collected by hand or with a rake specially designed for harvesting. When the process is completed, proceed to the next stage - the collected product is thoroughly washed, dried, laid out on gauze and thoroughly sprinkled with salt with large granules. Following this, the gauze cloth is tied at the edges and the resulting “bag” is hung in a place where the sun’s rays penetrate. In addition, it is very important that the area is well ventilated.

How to choose olives

It is very important to know how to choose olives. The benefits and harms of purchased fruits depend on whether the olives in front of you are real or colored berries. You can distinguish natural fruits from artificially processed ones by the following characteristics.

Natural olives are always expensive (but not all expensive olives are natural).
Colored olives contain the additive E579 - a black fixative. Manufacturers are required to list this substance on the label.
Real fruits are unevenly colored: somewhere dark, somewhere brownish, with spots on the skin. The processed berries have a deep, even black color.

You should not buy olives with various fillings (shrimp, lemon, etc.). When making such snacks, flavoring additives and preservatives are most often used.

What will happen next?

The fruits will remain in this state for several months. As a rule, two months are enough. During this time, quite a lot of juice will be released from them, and the fruits themselves will significantly change their “appearance” - they will become soft and wrinkled. However, this is not the most important thing. The main goal of the whole event is to get an incredibly rich taste that canned olives will not provide. Moreover, canned food still uses various chemicals and preservatives, albeit to a small extent. As for dried olives, everything is connected exclusively with the action of salt and sun. That is, the resulting product will be completely natural. Its taste is in no way inferior to olives prepared by other methods, and even surpasses them in taste. Dried olives are a great addition to fresh bread, cheese and dry wine.

What does natural olive mean? How is natural fermentation achieved?

Considered a divine gift, the olive tree represents purity and naturalness. However, the fruit has important distinctive features. Consumption directly after it has been collected and processed. There are different methods for processing olives. With the help of “natural fermentation” olives are processed without losing their purity and naturalness.

Natural fermentation: Olives become edible in 6-9 months without the use of any chemicals, and are treated only with salt and water. From a scientific point of view, the fermentation of oleuropein, which gives the special bitter taste to olives, is fermented with good bacteria (such as the bacteria in the production of yogurt)

A special feature of Gemlik olives is the natural fermentation method used during processing and further production. In other words, they are matured like wine using salt and water in special olive fermentation barrels.

About the benefits of dried olives

These fruits are useful in any form (if we are talking about a natural plant product). They are rich in vitamins. Despite the fairly high fat content, olives are successfully used in dietetics. So you don’t have to worry about your figure! Many useful substances and components contribute to the fact that olives and the oil made from them are used not only for food, but also for the preparation of cosmetics. Thanks to the set of vitamins contained in the oil, it is commonly called “liquid gold,” the elixir of youth and the secret of longevity. There are separate recommendations for those who like to eat dried and canned olives, which are sold with pits. It is believed that the seeds contain all the most beneficial things for our digestive system. Residents of Mediterranean countries do not deny themselves the pleasure of swallowing 3-5 seeds a day. If you dare to repeat their feat, be sure to keep an eye on the expiration date of the product. At the end of it, carcinogens appear in the fruits, harmful not only to digestion, but also to general health.

The process of making dried olives begins with the harvest. This is the first and very important stage. Fully ripe fruits are suitable for these purposes. They are collected in September. This must be done delicately so as not to damage them. As a rule, fruits are collected by hand or with a rake specially designed for harvesting. When the process is completed, proceed to the next stage - the collected product is thoroughly washed, dried, laid out on gauze and thoroughly sprinkled with salt with large granules. Following this, the gauze cloth is tied at the edges and the resulting “bag” is hung in a place where the sun’s rays penetrate. In addition, it is very important that the area is well ventilated.

What does it mean to have olives dried in Sele baskets?

“SELE” is the name of one of the methods of natural olive fermentation, perhaps the most labor-intensive and rarely implemented.

This method can be translated into Russian as “drying in baskets.” The word "SELE" means basket.

Not all varieties of olives are suitable for basket drying. Only olives with thin skins, fleshy ones and small stones are suitable for drying in baskets.

To begin with, trees with olives are selected on the site and marked so as not to be confused with the others; olives from the marked trees will be used for production in baskets; they are collected last. Wait until all the olives are ripe and turn black. After full ripening, they are collected only by hand, they are immediately (on the same day) washed and then immediately dried. Then the olives that are of poor quality and those with damaged skins are removed.

Only coarse rock salt is used. For 1 kg of olives, add 100-150 grams of salt. Place one row of olives in the basket, then one row of salt. Thus, the basket is filled, but not completely. 5-8 cm is left empty from the top level.

Every day the olives in the baskets are mixed and once a week they are transferred to another basket. The resulting bitter juice at the bottom of the basket is removed regularly. This process is repeated for 4 weeks until the olives begin to have a pleasant taste and aroma.

After the olives have a pleasant taste, they are washed again, dried, then packaged in jars and sent to store displays. To keep the olives as long as possible, vegetable oil is poured into the jars.

This produces one of the most delicious types of olives. We call this method in Russian “dried in baskets”

Dried olives

Dried olives are a special product that deserves the closest attention.

They have many features and advantages, however, before going into detail about dried olives, we need to consider olives as such.

Olive tree and olives

They themselves are the fruit of the olive tree, which is called olive. It grows in fairly warm, in some cases, areas with a dry subtropical climate. It is quite resistant to drought, since the roots of the tree represent an extensive branched network; it can be roughly compared to an iceberg, since only a small part of it is on the surface of the water.

The roots of the subtropical tree go only 80 centimeters deep, but they sometimes spread tens of meters in breadth, which makes the olive tree not only resistant to drought, but also resistant to negative temperatures.

However, one should not think that the olive tree requires practically no care, just as it requires the most first-class care. It needs to be given quite a bit of water, and the slightest excess can have a very bad effect on the harvest, which begins to be harvested in mid-autumn.

Types of olives

After the first harvest, there is also a second, and a third, and even a winter harvest; the color of the olives, which come in several types, depends on the time of harvest.

Salted olives, dried olives and much more

And, of course, every olive has the right to be dried, however, not everyone likes this product, despite the undeniable advantages over fresh olives.

The good thing about dried olives is that they absorb the energy of the sun without losing their beneficial properties at all. We can say that they not only retain all the useful vitamins and microelements after drying, but at the same time they lose salts and oils, which can affect a person’s health and general well-being if consumed excessively. Therefore, dried olives may not be as tasty as fresh ones, however, they are still just as healthy and free from the disadvantages of fresh “Greek berries”.

However, one should not think that the olive tree requires practically no care, just as it requires the most first-class care. It needs to be given quite a bit of water, and the slightest excess can have a very bad effect on the harvest, which begins to be harvested in mid-autumn.

Olives from which region are optimal?

Türkiye has a rich geography in terms of olive varieties. When evaluating the varieties “Gemlik”, which has the highest share in the production of table olives, is produced in every region of our country. However, the characteristics of a given variety may vary by region.

The growing region of the Gemlik olive variety is the Marmara region, then it becomes widespread in the southern regions such as Manisa, Balikesir, Hatay, Adana, Mersin. Gemlik olives from the Marmara region differ from Gemlik olives from other regions due to their thin skin, small pits, and rich flavor and aroma obtained after fermentation. The above-mentioned excellent properties are reflected in the processing and shelf life of the olives from the Marmara region.

Conducted by companies recognized in the market, having a trademark and ensuring continuity of production. Another important point is agricultural marketing cooperatives. Cooperatives can source produce from the same region, the same farm, and even the same tree each year thanks to their grower partners. This is very important for quality assurance. These types of facilities continue production with the support of manufacturing partners, putting profit into the background.

To begin with, trees with olives are selected on the site and marked so as not to be confused with the others; olives from the marked trees will be used for production in baskets; they are collected last. Wait until all the olives are ripe and turn black. After full ripening, they are collected only by hand, they are immediately (on the same day) washed and then immediately dried. Then the olives that are of poor quality and those with damaged skins are removed.

Dried olives

Dried olives are one of the most ancient ways of preparing this product. The basis of the drying process is that the olives are dehydrated by natural drying at temperatures up to 40 degrees Celsius. Drying should not be quick and is best done under the sun. It should be understood that the biochemistry of dried olives will be somewhat different than that of olives prepared by other methods. What does it mean? If you don’t go into details, but simply state the facts, then it is in dried olives that the greatest amount of nutrients and vitamins is retained . If olives prepared in another way (salting or preservation) contain either salt or alkali, then dried olives, figuratively speaking, have absorbed only the sun and sea breeze . Finished dried olives can subsequently be further processed. For example, they can be salted, treated with seasonings, or marinade added. On the shelves of markets and stores, dried olives can most often be found either in vacuum packaging or in bulk.

Calorie content of olives

If drupes contain up to 56% fatty acids, how many calories are in olives? The oil is pressed from oilseed varieties, and the canning varieties, which contain significantly less oil, are preserved. Therefore, the calorie content of canned olives does not exceed 113 calories per 100 g, compared to olive oil, whose calorie content is very high - 884 calories.

It should also be taken into account that the green color of Olive fruits means that they have not yet reached ripeness. Ripe fruits are brownish-purple in color and it is from ripe drupes that the oil is extracted. We usually call canned ripe olives olives, the calorie content of which is higher than that of green olives - 166 calories per 100 g.

How do you prepare hodgepodge?

- meat bones - 250g, meat (pulp) - about 100g - boiled ham (ham with skin) - about 50g - sausages - 2-3 pcs. — kidneys — 2-3 pcs. — onion — 1 small onion — pickled cucumbers — 2 pcs. medium size - capers - 20g - olives - 5-7 pcs. — olives — 2-5 pcs. - tomato puree - 2 tbsp. l. - butter - 1 tbsp. l. - sour cream - 2-3 tbsp. l. - lemon - 1/5 part - bay leaf, peppercorns, herbs - to taste

Chop the onion, sauté in butter, add tomato puree and continue sautéing for 5-8 minutes. Cut the pickled cucumbers into cubes.

Place sauteed onions, cucumbers, chopped capers, olives, as well as meat products and spices into the boiling broth and cook for 5-10 minutes. At the end of cooking, add salt and sour cream to the hodgepodge.

Chemical composition

The tables show indicators typical for dried and canned olives.

Indicators per 100 g.	dried	green	black
Calorie content, kcal	346	145	115
Glycemic index, units	30	15	15
Belki, Mr.	1,8	1,0	0,85
Fats, Mr.	23,0	15,4	10,7
Carbohydrates, g.	4,0	3,8	6,3
Fiber, city	4,6	3,4	3,3
Water, city	25,0	60-80	50-70

Vitamin and mineral composition

Vitamins, mg	dried	green	black
RR	0,058	0,024	0,037
TO	0,002	0,001	0,001
WITH	3,0	1,58	1,4
A	0,04	0,019	0,02
E	5,52	3,81	1,67
IN 1	0,051	0,035	0,03
AT 2	0,0013	0,0007	0,0005
AT 4	16,9	11,8	10,4
AT 5	0,021	0,012	0,015
AT 6	0,026	0,017	0,013
AT 9	0,004	0,002	0,001
Minerals, mg
Calcium	118,0	56,0	94,0
Potassium	65,0	41,0	10,0
Magnesium	19,5	12,0	5,0
Sodium	1756,0	1232,0	740,0
Phosphorus	7,9	5,0	3,5
Copper	0,37	0,13	0,25
Iron	6,09	2,18	3,34
Selenium	0,002	0,001	0,001
Zinc	0,45	0,16	0,22

Dried olives 5 kg

Dried olives in vacuum packaging

Recommended for Healthy Eating

Dried olives differ from salted, pickled or oxidized olives in the method of preparation. If, in most cases, olives are processed in some way after harvesting - soaked in brine, in running water, chemical technological operations are used - then dried olives are a special product. And it should not be confused with dried olives. Drying is a special process that allows you to preserve the maximum amount of nutrients.

Dried olives are always fragrant and have a flavor of the same nature as cognac . Those. There is something tannic, something wooden about the dried olives. Sometimes with bitterness, sometimes with spices, sometimes with salt.

Without any exaggeration, we can say that dried olives are made for gourmets! It is in them that you can feel the whole palette of taste of this product. They smell of heat and wood. In their taste you can feel notes of flowers, herbs, the signature smell of olive oil, and the taste of olive wood.

The human taste apparatus is designed in such a way that new tastes are always unusual for it. But, if you eat dried olives regularly, then each time you begin to notice more and more new nuances.

Video review “Dried olives”

Contraindications and restrictions

All canned food contains salty marinade. Each “berry” is generously soaked with it. Oxidized fruits contain harmful compounds, including iron gluconate (E 579). This clearly indicates that canned olives should not be consumed daily, since it is an allergenic product, replete with preservatives. It is not recommended for use:

pregnant women and nursing mothers;
children;
persons suffering from acute pancreatitis and cholecystitis;
persons with kidney or gall bladder problems (stones);
patients with gastritis with high acidity.

How to store olives

A large package of 2.5 kilograms becomes even larger if the olives are poured from a tight vacuum bag into some container or containers. This amount of olives can feed a lot of people or feed one family for a long time. By the way, optimal storage conditions suggest that after opening the package, the olives will be sorted into different (preferably not very large) sealed containers, and stored in a dark and cool place.

Meanwhile, some experts argue that dried olives should breathe. And if the packaging does not allow air to pass through, the olives may “suffocate” and even leak. However, this is not quite true. If the conditions for storing olives allow air to penetrate, then the dried olives may simply dry out. There is another nuance. Olives absorb foreign odors and tastes very well. IN our opinion, the optimal storage conditions would be 1-2 liter glass (in no case plastic) jars.

Dried olives are always fragrant and have a flavor of the same nature as cognac . Those. There is something tannic, something wooden about the dried olives. Sometimes with bitterness, sometimes with spices, sometimes with salt.

Source

How long to store olive oil after opening it

Olive oil brought from the store spoils very quickly after opening the factory packaging. Starting from the third week of storage, its beneficial qualities are gradually lost.

To prolong the freshness of opened aromatic gold, avoiding loss of usefulness, you need to follow the following features: how to properly store olive oil.

Detrimental factors

Sun rays and oxygen have a detrimental effect on olive products, preventing them from being stored for a long time. Hermetically sealed olive oil in the dark retains its usefulness for 2 years.

Once opened, the oil cannot avoid contact with air, so its shelf life is sharply reduced.

From a container containing large volumes of oil, after opening it, you need to quickly pour part of the contents into a small jug, seal everything tightly and store it that way.

Places of Containment: Habits and Smart Choices

When choosing a place to store olive oil, you need to take into account the presence of coolness and darkness:

A kitchen cabinet located away from heating appliances and without a glass door is an ideal place to store olive oil at home. Because this oil product does not tolerate heat and cold.
Often, out of habit, the bottle is placed on the stand of the refrigerator door, believing that storing olive oil in the refrigerator is correct. However, the refrigerator environment affects it in such a way that the molecular composition of olive products changes. In a cold atmosphere, this is manifested by its thickening and sediment resembling white flakes. Such oil will lose its usefulness, but it can be used for cooking. Of course, the usual way of storing it in the refrigerator is not the best way.
Can the product be stored in the freezer? No, because spruce does not tolerate frost at all. When frozen, everything deteriorates: structure, taste, color and smell.
Another common habit is to keep olive products on hand - above or near the stove. This very quickly leads to its spoilage and the appearance of a bitter taste. Therefore, storing it like this is not an option at all!

Package

Stores offer olive oil for sale in the following packaging:

Bottles and carboys made of glass or plastic.
Tin cans.
Metal containers for large volumes.
Ceramic and porcelain vessels.

In portions for daily use, it is better to pour the contents into a stainless container or a dark glass bottle. Opaque glass is the best material to store any amount of olive oil.

Olive gold can be stored in a tin container for up to a year, provided it is sealed tightly and rarely opened. However, being in a metal can, it comes into contact with metal. Gradually, a chemical reaction of oxidation occurs and the structure of unsaturated fatty acids is destroyed by the displaced hydrogen.

Large metal containers, as a rule, are specially treated with a protective layer against oxidation in order to store oil there for a long time.

Plastic packaging is especially harmful. An oily substance usually absorbs odors, and plastic, even if it is not felt, has the ability to emit foreign odors. It is harmful for storing any product for a long time, especially vegetable fats. In addition, good quality olive products are never sold in plastic packaging.

For daily use, special ceramic or porcelain containers are sold. It's very convenient to store there. They are environmentally friendly and perfectly preserve the benefits of vegetable oils.

Tip: if you only have a clear glass bottle or jug to store olive oil, you can wrap it in foil.

Duration of maintenance

The duration depends on what packaging and at what temperature it will be stored:

Advice: do not reuse this oil for cooking. For dressing salads and similar dishes, it is recommended to take unrefined olive product; for other purposes, refined olive product; its cold pressing is well used for medicinal purposes.

What to eat dried olives with

Dried olives are a special product that deserves the closest attention.

They have many features and advantages, however, before going into detail about dried olives, we need to consider olives as such.

Olive tree and olives

Types of olives

After the first harvest, there is also a second, and a third, and even a winter harvest; the color of the olives, which come in several types, depends on the time of harvest.

Salted olives, dried olives and much more

And, of course, every olive has the right to be dried, however, not everyone likes this product, despite the undeniable advantages over fresh olives.

The roots of the subtropical tree go only 80 centimeters deep, but they sometimes spread tens of meters in breadth, which makes the olive tree not only resistant to drought, but also resistant to negative temperatures.

It grows mainly in Africa, Australia, tropical regions of Europe, and South Asia. For the whole world, the division is into green and black olives, and only in Russia is the division into olives and black olives accepted. Green fruits are harvested earlier than black ones.

Olives, whose beneficial properties have long been known in the Mediterranean region, are not yet so popular in Russia, and some people do not even realize the richness of their composition and effect on the body. They are rich in manganese and calcium, which has a positive effect on the musculoskeletal system. Olives are even used to treat joint pain. The benefits of black olives have been confirmed in preventing the formation of gallstones. You can consume the fruits of the olive tree daily to prevent stroke, angina and heart attack. They are also very useful for the gastrointestinal tract due to the fact that they help improve digestion and remove waste products from the body. Olives contain linoleic acid. One of its properties is its healing effect, helping the speedy healing of wounds and cuts. Interestingly, black olives, which have so many beneficial properties, can also relieve headaches.

They contain a lot of proteins, fats, sugar, ester and pectin, alcohol, and contain sufficient amounts of vitamins C, B, F, E and P, iron, phosphorus, fiber and potassium. If you eat olives at least once a week, your heart function will improve and your blood vessels will dilate. Some elements of these Mediterranean fruits have a beneficial effect on cell restoration and renewal. In addition to these advantages, olives have other advantages. The beneficial properties are due to the antioxidants they contain. Regular consumption of olives helps prevent both the early signs of aging and the progression of cancer.

What are the benefits of olives for health and beauty?

It’s hard to believe, but small olive fruits are one of the indispensable products for the health and beauty of our body. Black olives, which are a main component of Mediterranean cuisine, can nourish our body with energy. Rich in unsaturated fatty acids, they regulate blood lipid levels and thereby prevent the development of strokes, atherosclerosis and many other cardiovascular diseases.

The benefits of olive fruits are also obvious for the healthy functioning of the digestive system. Olive berries normalize intestinal function, eliminate constipation and are perfectly absorbed in the body. Olives have unique choleretic properties. They are simply irreplaceable for those people who are susceptible to the formation of gallstones.

Olive berries, rich in vitamins and phenols, due to their properties, are considered natural antioxidants that prevent the occurrence of cancer. Research by modern scientists confirms that regular consumption of olive oil and olives reduces the risk of cancer.

Experts are convinced that berries are beneficial for the human body at any age. They can also become the basis for children’s diets. Olives are rich in vitamins K, E and D, which help fix calcium in tissues, thereby making children’s fragile bones stronger.

And what can we say about the miraculous properties of olive oil, the benefits of which are obvious for skin, nails and hair.

Olives and healing the body

You need to know how to eat olives correctly. Their beneficial properties depend on what kind of processing the black olives have undergone. If it is impossible to find fresh fruits, it is better to give preference to salted ones, which do not contain preservatives or vinegar. In this form, their benefits are preserved better. Due to the high content of vitamin A, consumption of olives helps prevent vision diseases. Vitamin E, also present in black olives, has a beneficial effect on hair condition. Olives will only benefit your hair and skin if they are consumed internally. That is, with food.

Olives are good for your heart due to their high content of monounsaturated fats and antioxidants. Polyphenols have a beneficial effect on the cardiovascular system. They are able to strengthen the walls of blood vessels and prevent the formation of blood clots. Due to this, in turn, the wear and tear of the heart is reduced and its functions are improved. Thanks to the antioxidant activity of the substances contained in olives, the effects of free radicals are neutralized. This prevents the appearance of cancerous tumors and premature aging.

Beneficial features

The component composition of olives can be called truly valuable, which is why even canned “Greek berries” are included in the diet of people suffering from diseases of internal organs.

Benefits for the cardiovascular system

Due to the presence of polyunsaturated fatty acids and a large amount of vitamins, olives:

They have the property of lowering blood pressure.
They have a beneficial effect on blood vessels, increasing their elasticity and reducing permeability.
They have an antisclerotic effect.
Prevents thrombus formation.
Prevents the development of coronary heart disease.

Benefits of olives for the digestive system

Helps restore intestinal microflora.
Prevents the appearance and development of hemorrhoids.
Improves intestinal motility.
They have a choleretic effect.
Remove waste and toxins from the intestines.
Promotes the restoration of liver cells.
Prevent gallstone disease.
Stimulates the production of gastric juice.

Recipes that include olives

Remedy to alleviate the condition of a patient with atherosclerosis: crushed 200 g. Place the olives in a thermos and pour in vegetable oil heated to 60°C. Leave for 48 hours. Drink 1 tablespoon 3 times a day before meals.

You can get rid of swelling with the help of a tincture based on the fruits and leaves of the olive tree. In order to prepare the medicine, you need to pour a tablespoon of finely chopped olives and a tablespoon of leaves with a glass of boiling water, leave for 5-10 minutes in a water bath, then filter the raw material and add another glass of warm water. You need to drink the infusion 1 tablespoon 3 times a day half an hour before meals.

To prepare an infusion that relieves high blood pressure, pour 1 tablespoon of leaves with a glass of boiling water, hold in a water bath for about 5 minutes, then strain and dilute with warm water. Take 1 or 2 tablespoons half an hour before meals 3 times a day.

Dish recipes

To taste delicious dishes, you don’t need to travel far away or go to a restaurant, because you can cook them yourself.

Greek salad

For 2 servings you will need:

1 small cucumber;
half a bell pepper;
1 tomato;
feta cheese – 50 g;
half an onion;
olives – 10 pcs.;
olive oil;
Italian seasoning, pepper, salt.

Chop the ingredients, season with oil, add spices and salt to taste.

Chicken with olives Moroccan style

Required:

chicken breast – 2 pcs.;
1 large onion;
10 olives (green), pitted;
cilantro;
olive oil;
dry white wine;
garlic;
turmeric;
pepper;
salt;
chicken bouillon.

Preparation:

Rub chicken breasts with salt and pepper and fry in boiling oil. Cut the onion into rings, fry with the addition of turmeric and chopped garlic. After 10 minutes, pour in the wine and broth. Add olives, cut in half. Place the fried breasts in the resulting sauce and simmer for 7-10 minutes. Serve with cilantro sprigs.

For whom can olives be harmful?

It is advisable for a person to limit himself by buying canned olives. The beneficial properties of them and olives can be harmful to health if they are consumed excessively. For example, they will negatively affect the health of people suffering from cholecystitis. This is explained by the fact that they have a fairly strong choleretic effect. In addition, olives are rich in vitamin A, which in significant quantities is toxic and has a negative effect on the human body. You need to be especially careful when handling canned olives. When preserving, auxiliary substances are used, the excessive use of which may cause an allergic reaction. Iron gluconate, which is often used in the production of canned olives, can be especially dangerous. Up to the appearance of a stomach ulcer in a person who abuses canned foods.

Olive is the fruit of an olive tree or evergreen shrub native to the Mediterranean and central Asia. It is an oval drupe of green, black or purple hue, up to 3-4 cm in length. What are olives made of? The benefits and harm to the body were appreciated by the ancient Greeks, who cultivated the plant.

Many people wonder whether olives and black olives are different crops or are they the same thing? Olives are black fruits of the olive tree that are in biological maturity, and olives are in technical maturity. This division is unique to Russia.

Olives and olives are the fruits of the same olive (oil) tree or bush.

Another interesting question: are olives a berry or a fruit? Experts have not come to the same opinion. Growing like a berry and having a seed inside like a fruit, the olive is used as a vegetable.

The benefit of canned olives for women is that they prevent the occurrence of breast cancer.

Olives are fruits that have a pit and green-olive flesh. Since the fruit is unripe, the pulp is difficult to separate from the seeds. The benefits and harms of olives for the human body are determined by their composition and cooking characteristics. The fruits are also used in cooking.

Olives are the fruit of the long-lived olive tree, which grows for approximately 2000 years. It is a powerful plant and personifies nobility, wisdom, and maturity. Previously, the tree was grown in the Mediterranean. Now it can be found in countries such as Morocco, Georgia, Tunisia, Azerbaijan, Lebanon, and Russia.

Olives or Olives: What's the Difference?

As a rule, in everyday speech we call green berries olives, and black berries. In fact, both fruits grow on the same tree, only some were collected earlier, and others later. In foreign languages there is not even a word for “olives”; the berries are called “black olives” and “green olives”. In other words, it's the same thing. In fact, fruits are formed on the branches of the tree, which darken during ripening, become red-brown, and then black. Typically, each olive is harvested twice.

Berries picked early do not mean unripe. Both light and dark fruits have their fans. Connoisseurs note the difference in both taste and texture: early olives are denser and meatier, while late olives are soft and easily separated from the stone.

Note! The olives sold in stores are in most cases green olives dyed black.

Are olives good for children?

The benefits of Greek olives for children are invaluable. They are sources of calcium, chlorine, iron, magnesium, iodine, phosphorus, which are necessary for the full growth and development of the baby. Thanks to the presence of polyphenols, memory and thinking are improved, which has a positive effect on the learning process. The berries consist of amino acids and vitamins that are beneficial for the growing child’s body. Children are allowed to consume fruits only after consultation with a pediatrician.

The benefits and harms of olives in jars are determined by the method of canning them. Compared to fresh berries, the pickled product is less healthy. But, if you follow the canning technology correctly, you can preserve most of the nutrients and their properties. The benefits of green fruits canned without seeds are less than with them.

Most experts advise eating berries with seeds. The beneficial properties of olives preserved with them increase. This is explained by the fact that the seed retains vitamins and microelements even after heat treatment of the berries.

In order to ensure the benefits of the product, it is recommended to select and store olive fruits correctly. Pickled berries are packaged in various containers, which determine the storage features. If the olives are vacuum packed, it is best to give preference to small portions. When choosing a large package, the remaining berries need to be poured into a glass container.

Today, olive oil is cultivated everywhere, and there are certain reasons for this. In olives

and natural oil contains a huge amount of various fats and vitamins. The olive branch has always been considered a symbol of peace and good intentions. The rulers of ancient states offered it to their neighbors as a sign of an offer of friendship and cooperation. In addition, an olive branch always adorned the heads of Olympic champions, which symbolized fair sports competitions between countries.

Large olives are valued much more - the fewer olives there are in a kilogram of product, the higher the price you can ask for the product. Olives are not eaten fresh - they have a characteristic bitter taste.

This bitterness is removed in various ways - olives are pickled, treated with oxygen. The surprising thing is that after such treatments, the olive does not lose its beneficial properties; it can be stored for a very long time. It's all about the oily juice of olive fruits - it is a natural preservative.

To reveal the true benefits of olives, let's talk about how the fruits affect the body's functioning, consider contraindications to taking olives, and learn how to eat olives correctly to get the maximum benefit from them.

Many people ask the question: what is the difference between olives and black olives? In fact, they are essentially the same thing. At first, the olives take on a minty green hue. They are collected by hand and subjected to special treatment - as a rule, they are dipped in a caustic soda solution to get rid of the characteristic bitterness.

After this, the olives become black; they are called olives only in the post-Soviet space; in the rest of the world, the olive is both a black and a green fruit. But sometimes green olives are left to ripen on the tree - if they are later going to be used to make oil. Black olives are softer and more oily.

The composition of olive fruits is very diverse. They contain a large amount of polyunsaturated fats; olives contain carbohydrates, proteins and dietary fiber. The composition is rich in microelements - sodium, calcium, potassium, magnesium, phosphorus.

The calorie content of olives is quite high, so you should not abuse the product. The Greeks claim that just 7 olives a day will significantly improve a person’s health and give him longevity. Let's try to figure out how olive fruits affect the human body.

The oil composition of olive gently lines the walls of the stomach, relieving inflammation and irritation. If you eat 3-4 olives before each meal, you can completely get rid of the signs of gastritis and ulcers.

A large amount of B vitamins makes the product indispensable for the functioning of the nervous system. After just a couple of weeks of regular consumption of olives, you will notice that you are getting better sleep, anxiety and insomnia have passed, and you have become more stress-resistant.

The calcium in olives makes bones, nails and teeth stronger, which is an excellent prevention of osteoporosis.

Olives contain folic acid, which is so necessary in the early stages of pregnancy. Folic acid reduces the risk of developing neural tube defects in the fetus, so olives should be consumed before a planned pregnancy and in the early stages of its course.

The product is very useful for the functioning of the gallbladder and is capable of removing small stones.

Polyphenols in olives prevent the formation of blood clots and thin the blood.

A sufficient amount of potassium ensures excellent functioning of the cardiovascular system. Regular consumption of olives reduces cholesterol levels in the blood and normalizes blood pressure.

According to scientific research, olive oil, when consumed regularly, reduces the risk of developing diabetes by 20%.

It has been found that olive fruits can fight certain types of cancer. The skin of olives contains special acids that protect a person from colon cancer. Polyphenols reduce the risk of developing breast cancer. And squalene in olives slows down the proliferation of any cancer cells.

Vitamins C and E have a beneficial effect on the functioning of the musculoskeletal system. Olives relieve inflammation and help get rid of joint pain due to arthritis, gout and osteochondrosis. In addition, increased consumption of olives helps to recover from injuries and sprains much faster.

Olives in general have a very positive effect on the body - they tone it up, relieve drowsiness and loss of strength, and give vigor throughout the day. But olives and olive oil are not always consumed only internally.

Everyone knows that olive oil is very beneficial for the body. But few people know that the product has pronounced bactericidal and antiseptic properties. The oil is often used in the fight against various wounds, cuts, and abrasions.

It softens the skin and stimulates it to regenerate. Olive oil can be used in the fight against scars and scars. But you shouldn’t lubricate burns with oil - otherwise a thin greasy film will form on the surface, which prevents oxygen from reaching the wound.

Very often, olive oil is used in cosmetology. A large amount of vitamin E makes the product literally indispensable for the beauty of hair and skin. Olive oil perfectly fights dry and parched hair and is effective in combating dry and cracked skin.

The oil is used to restore hair after curling, dyeing and bleaching. The oil effectively moisturizes and supports aging skin, preventing premature aging processes. The bactericidal properties of the product make it possible to use olive oil in the fight against acne and blackheads.

Dishes with olives and black olives

Fresh fruits of the olive tree are very bitter and cannot be eaten. The ancient Greeks came up with the idea of soaking olives in sea water, a process that sometimes lasted a whole year. As a result, the bitterness disappeared from the fruit. Today, all olive berries sold in stores and markets are salted or pickled.

To replenish the body’s need for all the beneficial substances contained in olives, it is enough for an adult to consume 7–10 berries per day. You can eat them separately as a snack, or add them to soups (traditionally, solyanka), and to various salads. You can no longer put salt in dishes containing olives.

Olives are a storehouse of vitamins, macro- and microelements, and antioxidants. No wonder they are an important product of Mediterranean cuisine, recognized throughout the world as the healthiest. Eat these fruits regularly, and you will improve your health and gain excellent health and a blooming appearance.

That is why the olive tree is considered the personification of life, and its fruits are valued and protected.

Olives and olives came to us along with the peoples of the Mediterranean and began to be grown on the Crimean shores, where the climate is less harsh and warm, and, therefore, more suitable for this plant.

There are two types of olives: black and green, both of which are equally healthy and valuable for the body. The only difference between them is the processing method. Black olives, which we often call olives, are treated with chemical mixtures during preservation, as a result of which they acquire such a specific color. Green olives are unripe fruits that do not change color because they are processed differently. Processing of olives is necessary to eliminate the bitterness of unripe fruits, but they fully retain all their properties. Canning olives in sea water is less common. They are of great value and differ in taste from the olives we are used to.

Whatever type of olives you choose for yourself, they will certainly have a positive effect on your body, because it was not for nothing that in Ancient Greece olive oil was compared to gold and was valued no less than gold bars. In addition, the benefits of olives were discovered long ago by the Caucasian peoples, who included them in their diet and, thanks to this, are famous for their incredible longevity. Russian chefs, who appreciate not only the properties, but also the taste of these fruits, add them to various dishes. Olives are found in both first and second courses, appetizers, sauces and salads. Their spicy and unusual taste will make it refined and add zest to any dish you prepare. But do not forget that even the healthiest foods can become dangerous if consumed in excess. This also applies to olives. The benefits of olives depend entirely on the quantity eaten. That is why it is recommended to consume no more than 7-10 pieces of both fresh and canned olives daily.

Benefits of olives

Let's talk more specifically about the benefits of olives. They will be especially useful for those who suffer from diseases of the digestive system. Regular consumption of olives can relieve ulcers and gastritis, improve the functioning of the gastrointestinal tract, speed up metabolism, reduce the risk of kidney stones, increase the body’s production of bile, as well as the functioning of the gallbladder. Under the influence of the oil contained in olives, the production of gastric juice is reduced, fats and salts are absorbed faster and are not deposited in the body. Olives also have a positive effect on the kidneys. The substances included in their composition help get rid of waste and toxins, removing them from the body in a natural, painless way. The fruits of the olive tree are a natural remedy that lowers blood pressure, so they will be a salvation for people suffering from high blood pressure and problems with the cardiovascular system. In addition, olives can restore the nervous system and improve vision. But the main advantage of olives is their ability to fight tumors, both benign and malignant. They will protect people with intestinal tumors from their further development and prevent the formation of breast cancer in women.

Useful composition of olives

Despite the fact that olive at first glance is a rather ordinary and unremarkable product, it is rich in various vitamins and minerals that have a healing effect on the body. These fruits contain vitamins A, C, D, E, F and K, calcium, manganese, linolenic, linoleic and oleic acid. Thanks to this, you can be calm about your skeletal system, since regular consumption of olives will quickly restore it and return it to normal. You can forget about arthritis, osteochondrosis and other diseases of the musculoskeletal system. The production of connective tissues, as well as articular cartilage cells, will be restored and normalized, which will relieve you of joint pain. The condition of muscle tissue will improve, and they will always be in good shape. Thanks to linoleic acid, coordination of movements will improve, which is very important both for the elderly and for young children, for whom olives will also be very useful. The vitamins contained in olives will help solve the problem of conception, filling the body with missing microelements and normalizing the functioning of almost all internal organs. For pregnant women, eating olives will help restore the loss of sodium salts that intensively occur in the body at this time. For men, olives can act as an aphrodisiac and have a positive effect on potency.

Olives for beauty

Don’t forget about the effect olives and olive oil have on your appearance, and in particular on the condition of your skin, hair and nails. That is why olive oil is one of the main components of healing and restorative cosmetics. It slows down skin aging, intensively smooths out fine wrinkles, makes the skin soft, elastic and firm, giving it a fresh and blooming appearance. Additionally, olive oil protects your skin from the sun's harmful ultraviolet rays, so don't neglect using olive-based cosmetics during the summer. if you are not sure of the quality of ready-made cosmetics, you can make them yourself at home, using only high-quality products. One of these remedies can be a fairly simple mask based on olive oil. Mix freshly squeezed lemon juice and olive oil in equal proportions and apply the mask to your face several times a week for 20 minutes. In just a couple of weeks you will see a magnificent result that will not fail to please you.

As for hair, the vitamins contained in olives make it several times thicker, stronger and healthier. In addition, hair growth accelerates, making it shiny and manageable. Special cosmetics or homemade hair poppies will help you achieve this effect. The most basic mask will be slightly heated olive oil, which must be applied to the hair from roots to ends and left there for 30-40 minutes, then rinse the hair thoroughly with warm water without using shampoo. For another recipe you will need olive oil, liquid flower honey, egg yolk and cognac. Take each of the ingredients in equal proportions, mix thoroughly until smooth and apply the mask to damp hair, spreading over its entire length. After 40 minutes, rinse off the mask with warm water. By regularly making such masks, you can forget about hair fragility and loss and enjoy luxurious hair.

Olives will also help cope with the problem of brittle nails. By doing special nail baths just once a week, you will save yourself from this annoying phenomenon. So, for a bath, ordinary warm olive oil may be enough, in which you need to soak your nails for 10 minutes, then wipe with iodized alcohol. But for greater effect, it is recommended to combine the oil with additional ingredients such as milk. Mix equal amounts of olive oil with warm milk and soak your hands in it for 30 minutes. After such procedures, you will not only get rid of brittle nails, but also restore elasticity and smoothness to the skin of your hands.

Harm of olives

Despite the huge number of advantages, olives still have their disadvantages. One of them, the most significant and significant, is their high calorie content, so people who want to lose weight are advised to limit the consumption of these fruits. Fresh olives contain a large amount of oil, which, in fact, makes them high in calories, so pay attention to how much and in what form you consume them. Remember that with intense heating, olive oil loses most of its properties, so you should not use it when cooking hot dishes in a frying pan. It is better to season salads with olive oil. Olives do not combine well and are much less digestible when combined with dairy products. If you plan to consume any dairy or fermented milk products, then exclude olives from your daily diet. Please note that olives are contraindicated for people suffering from cholecystitis, as they have a choleretic effect. In addition, canned olives can cause allergies in the form of skin rashes. When eating fresh fruits, such a reaction is less likely, because the cause of the allergy is most often the marinade in which they are preserved. No matter how healthy olives are, always remember that any product is beneficial only if consumed in moderation and following all recommendations.

When creating a family menu, we think not only about filling the dinner table with dishes, but also about the healing abilities of foods. Let's talk about olives - their benefits and harms, calorie content and use in cooking, and also dwell on the criteria for choosing canned olives. These beautiful berries not only have a very piquant taste, but with their appearance they can decorate any, even the most exquisite dish!

For thousands of years, the fruits of the olive tree and products made from them have been an important constant in the national cuisines of the Mediterranean, and beyond. This speaks not so much about the suitable climate for growing olive crops on an industrial scale, but about the high gastronomic qualities of their fruits, both fresh and canned. Let's add to this the greatest benefits of olives for humans and we will see a perfect gift from nature!

The fruits of the olive tree are a real wealth, a receptacle of valuable natural compounds that strengthen human health and treat his illnesses! Olive drupes are rich in vitamin E - the vitamin of women's health and beauty; ascorbic acid, carotene, vitamins D, K, group B, as well as mineral salts of iron, phosphorus, potassium, iodine, magnesium, calcium and others.

Invaluable medicinal substances in olive fruits are unsaturated fatty acids, of which up to 56% are found in fruits. They strengthen blood vessels, lower cholesterol levels, prevent atherosclerosis, and also ensure normal functioning of the cardiovascular system.

In addition to the listed useful components, olive fruits are rich in antioxidant complexes, pectin substances, fiber, proteins and ash compounds. By the way, olive drupes contain more than 100 bioactive substances! They can rightfully be considered a plant product, which is a standard for the balance of its constituent substances.

Are olives healthy, and what kind of medicinal attributes are they characterized by? Questions that often arise when we stand in front of shelves with canned green olives, wondering which jar to put in the basket.

The gifts of olive trees have impressive resistance to various processing technologies. Those. The benefits of canned olives are no less than fresh ones. Fresh green olives (drupes) are bitter and tart and therefore unsuitable for food!

Before canning, olives are treated with special solutions, as a result of which they lose their astringency and bitterness, and acquire a very refined taste. From fresh, mature drupes, magical olive oil is obtained, which is the most consumed vegetable oil in the world.

Unsaturated fatty acids play the role of builder doctors in the body, restoring damaged cell membranes, prolonging the life of cells and normalizing their vital functions. This means that olives and olive oil should be consumed as a preventive measure for diseases of any organs, mucous membranes, blood vessels and skin.
For diseases of the stomach, liver and duodenum, nutritionists recommend eating canned olives daily - at least 6-7 pieces per day!
Olive pits are also medicine! Eating up to 10 olives with pits can get rid of sand and stones in the bile ducts and gallbladder. They are also useful for kidney stones. Incredible, but this is a medically proven fact!
The complex of active substances in these beautiful berries has a beneficial effect on the functioning of the cardiovascular system, improves the functioning of the heart muscle, and strengthens blood vessels.
For women and men, the product can not only become an aphrodisiac, but also significantly improve the health of the genitourinary system, becoming an activator of reproductive function.
Are canned olives good for cleansing the body? Yes! Their use helps our organs cleanse themselves of waste, toxins and salts. Indeed, canned fruits, as well as fresh ones, contain a high content of unsaturated acids and antioxidants, which improve metabolism and nourish beneficial intestinal microflora. This promotes normal bowel function.
The vitamin and mineral complex in drupes is so balanced that their regular use in various dishes significantly improves the condition of bones and joints, prevents malfunctions in the mechanisms of the musculoskeletal system, and heals, in combination with other methods, osteochondrosis, arthritis and arthrosis, and gout.

Harm of canned olives

When talking about the benefits of olives, one cannot remain silent about their harm. Canned foods can be harmful if consumed too much in their pure form. Green olives are not as harmful in significant quantities as black olives.

There is no harm in eating up to 10-15 olives with pits. Caution should be observed only in case of cholecystitis in the acute stage (due to the choleretic effect). But it is better to limit olive oil to people who are obese or trying to lose weight - due to the high calorie content of this oil.

Olive bread

Mix water and yeast, leave for a couple of minutes, then mix well and pour into flour mixed with salt. Add olive oil and olives, knead the dough, knead it until it becomes soft and elastic, and then leave it in a warm place for 2-3 hours to rise.

After this, take out the dough, divide it into 4 parts, roll each of them into a long sausage and twist two of them together to make a braid closed in a circle. Place on a baking sheet, cover and let rest for 30 minutes. Lubricate each braid with olive oil, sprinkle with olives and place in the oven for half an hour.

How to pickle olives correctly?

This was my first time pickling olives. This process took quite a long time. This recipe is suitable for green and black olives. I only tried green ones. It turned out very tasty. The recipe is as follows. The olives are thoroughly washed and sorted. Then the olives are poured with cold water. And they change it within 10 days. The bitterness needs to go away. Then drain the water and put it on a dry plate to dry. Prepare a brine from salt and water. Let the brine cool. Place the olives in jars, fill with brine. For taste, you can add lemon juice. Add olive oil on top and screw on the lid. Store in a dark and cool place. You can eat it after 60 days. I advise everyone to try it. Bon appetit.

In fact, there is no “right” way to pickle olives; all methods are good.

I like the classic method of pickling olives, which is used in almost all Mediterranean countries.

So, they take the olives, sort them, remove the tails and put the damaged ones aside (you can then make a separate jar of crushed olives from them).

A saline solution is prepared (this is when salt is added to water until the chicken egg begins to float). It’s better to take coarse sea salt; I can’t stand iodized salt.

The olives are washed, dried, placed in jars, and bay leaves, lemon or lime slices, and black peppercorns are also placed in the jars. Close the jars with a lid and place them not in the refrigerator, but in any dark place for 2-3 months.

If you want to speed up the process, you need to soak the olives in water for about a day before salting, constantly changing the water.

There are also express recipes, but this is for those who are not afraid of the natural bitter taste of olives. Chop the olives with a wooden hammer or masher, take 2 tablespoons of coarse salt for 1 kg of olives, place the olives in a jar, add olive oil, and close with a lid. Shake the jar every day and turn it over on different sides. After 15 days you can try.

Salted olives are not only tasty, but also very healthy due to the trace elements they contain. If you try a raw olive, it will be very bitter, but when salted, all the bitterness goes away. First, we peel the olives, wash them, and cut them.

Next, fill the olives with water and leave them for a day. The next day, rinse and fill with water again. We repeat the procedure until all the bitterness comes out of the fruit. When the olives almost stop tasting bitter, fill them with salt water. You will need 1 glass of salt per seven glasses of water. Salt until done. There is another well-known method. Take three parts olives and one part salt on them. We put it in jars and shake these jars every day. The sample can be taken after ten days. Then we store the jars of olives in the refrigerator.

I’m not an expert, but I have some experience in pickling olives, even though it was a long time ago.

I'll share what I know.

Most often, green fruits, that is, unripe ones, are salted. Due to their natural characteristics, they are very bitter and it is simply impossible to eat them fresh. Therefore, they are always pre-soaked in water.

How it's done:

Sort by size, remove spoiled ones, wash.

The olives are first split by hitting them with a hammer, a special stone or the bottom of a glass. The fruit should crack slightly, but not all the way to the bone; there is no need to break it into pieces.

Some people make cuts, some do it faster. This manipulation is to facilitate the release of bitterness.

Fill with water, maybe lightly salted. It is advisable to change the water daily, this will speed up the soaking process. On average, depending on your taste and variety, from 7 to 14 days. How to determine when it’s time - just try some water. If it is not bitter, you can continue with further steps. If you want it with a little bitterness, you can start earlier.

Drain the water. Prepare jars or plastic bottles. Brine can be made only with salt and citric acid. For 1 liter of water - 7 tablespoons of coarse salt (it can be sea salt) and a lemon on the tip.

If you want, you can add chopped hot peppers, lemon, cloves, garlic, etc. to your taste.

Pour the olives into the container, leave some space on top, and pour in brine to cover the fruit. Add olive oil on top; it will not allow the fruits to rise above the liquid level.

We recommend reading: Pitted Dogwood With Sugar Recipe

Close with lids and put in a dark place. After three days you can try it, but the longer it sits, the better it tastes.

About the blacks. If you think that black olives from the store are natural, then you are mistaken. There are no such things in nature. Store-bought ones are tinted. The real ones have a dark, uneven color. These are ripe olives and are most often processed into oil. There are several varieties that are pickled, but use wine and wine vinegar for them.

Or they do it in dry salting. 2 kg of olives (not cut) are covered with 1 kg of coarse salt. The barrel (jar) is placed on a barrel and rolled twice a day. If the container is small, then simply shake it. Periodically drain the juice. And so on for two weeks. After this, it is separated from the salt, washed and dried. They look wrinkled and resemble prunes.

In principle, they are already ready, you can eat. Or put it in a jar and fill it with olive oil. These don't last long.

I like the classic method of pickling olives, which is used in almost all Mediterranean countries.

Vegetarian layer cake

Fry the eggplant over medium heat for 5-6 minutes until soft. Then place it on pre-rolled puff pastry along with onions, olives and cheese, sprinkle with salt and pepper and place in the oven, preheated to 200 degrees for 15-20 minutes, until the pie turns golden brown. Serve hot, sprinkled with finely chopped basil.

They are added to dishes to give a unique taste; the benefits of olives are also manifested in the unique oil.

Let's work together to make the unique material even better, and after reading it, we ask you to repost it on a social network convenient for you. net.

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Dried Olives Recipes

Today, November 9, the Olive and Olive Oil Festival begins in Andalusia. It takes place in the city of Baena and is considered the largest in Europe! It is not for nothing that this city bears the title of the Spanish capital of olives.

We do not suggest you go to Andalusia. However, in honor of this event, all olive lovers should definitely treat themselves to delicious dishes with this ingredient. Which ones? We invite you to pay attention to those in our selection.

Chicken with pumpkin and olives

Ingredients:

2 medium onions
4 cloves garlic
2 slices smoked bacon
3 teaspoons dried rosemary leaves (you can use fresh)
2 bay leaves
600 g sweet pumpkin
100 g wild mushrooms (optional)
150 g boiled or canned red beans
700 g tomatoes in their own juice
250 ml dry red wine (can be replaced with juice)
4 chicken thighs on the bone
10 olives
salt - to taste
ground black pepper - to taste
ground cayenne pepper - to taste
ground smoked paprika - to taste
oil for frying - to taste
whole grain bread - for serving

Preparation:

Prepare your food. Peel each onion and cut into 6 pieces. Crush the garlic with the flat side of a knife and chop coarsely. Cut the bacon as desired. Peel and coarsely chop the pumpkins. Remove the skins from the tomatoes and save the juice. Remove the skin from the chicken thighs. Crush the olives with a knife; if there are pits, remove them.
Preheat the oven to 200 degrees.
Heat a large saucepan on the stove. Add bacon, rosemary and bay leaves and sauté for about 2 minutes. Then put the onion in a saucepan, salt it, add a little oil for frying and, stirring occasionally, cook over medium-low heat for 10 minutes. Add garlic, cook for another 1 minute.
Spread the onions and add the chicken, pumpkin and mushrooms to the pan. Pour in red wine and cook over medium heat until the smell of alcohol disappears.
Add salt, black and cayenne peppers and smoked paprika. Pour the tomato juice and tomatoes into the saucepan, mash them with a wooden spoon so that large pieces remain. Scatter olives and beans on top. Add a little hot water to cover the pumpkin and chicken. Bring to a boil.
Place in the oven and bake until the chicken is cooked through (about 40 minutes).
Taste the sauce and add more seasonings if necessary.
Serve hot with whole grain bread.

How to eat olives

The consumption rate for olives is 7-8 pieces . For people who regularly face severe mental or physical stress, this number can be increased to 15.

It is useful to eat these fruits little by little, but regularly.

Olives are used in cooking in different ways

Olives are actively used in soups:

This is a common ingredient in salads:

In Mediterranean cuisines, sauces and gravies are popular

Here are a couple of healthy salad recipes with this popular ingredient:

Light and nutritious salad.

Spicy chicken salad.

In this video, learn the recipe for making delicious pizza with olives:

Sun-dried tomatoes

Have you wilted the tomatoes?!

Amazingly delicious salad with sun-dried tomatoes, olives, feta cheese. Ready in 5 minutes!

A quick, tasty and healthy dinner is a warm pasta salad with canned tuna and boiled broccoli.

Sun-dried tomatoes are very good on their own. In addition, they can add a pleasant variety to already familiar dishes. For example, sun-dried tomatoes go well with salads, fish, meat, and pasta.

Tuscan bread is made with sun-dried tomatoes, bacon, rosemary and shallots. This delicious bread can be served simply with butter for tea.

What makes olives delicious to eat with?

Salad “Lightness” Ingredients: 200-250g of Beijing salad or white cabbage, 1 fresh cucumber, half a jar of olives, 300-400g of boiled chicken breast (or crab meat, crab sticks), soy sauce. Preparation: Finely chop the lettuce (or cabbage). Cut the olives into rings or halves. Mix everything, season with soy sauce. Cut the chicken breast (or crab meat/sticks) into cubes. Add to salad. Mix. You can sprinkle with chopped fresh herbs; sprinkle with vegetable oil - but not necessary, because the salad already turns out juicy.

You can also add it to pizza - it will be spicy and tasty! ; cook spaghetti (or any other pasta), fry in a frying pan. oil, garlic - 3-4 finely chopped cloves, 1 onion, if you have one - diced bell pepper, add stalks of dill, parsley, finely chopped - fry until the onion and garlic are golden brown, then add a little boiling water, cream (or a couple of tablespoons spoons of sour cream), salt (or soy sauce), pepper. Simmer for 3 minutes (from the moment of boiling), then add the olives cut into slices. Simmer for another 5 minutes. Serve this sauce with spaghetti (or rice)

Salad “Lightness” Ingredients: 200-250g of Beijing salad or white cabbage, 1 fresh cucumber, half a jar of olives, 300-400g of boiled chicken breast (or crab meat, crab sticks), soy sauce. Preparation: Finely chop the lettuce (or cabbage). Cut the olives into rings or halves. Mix everything, season with soy sauce. Cut the chicken breast (or crab meat/sticks) into cubes. Add to salad. Mix. You can sprinkle with chopped fresh herbs; sprinkle with vegetable oil - but not necessary, because the salad already turns out juicy.

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Are canned olives healthy?

When purchasing canned olive fruits, you need to take into account their healing and harmful characteristics for humans. The benefit of this product is to cleanse the body of dangerous elements and ensure normal functioning of the gastrointestinal tract. Also, canned olives prevent the formation of stones in the organs of the excretory system, and are a prevention of prostatitis and impotence. In addition, it is known that canned olive berries restore the functions of the nervous system, reduce the likelihood of developing diseases of the heart and blood vessels, and provide the body's cells with oxygen.

These olives are often used in the culinary field. They are used as a separate dish, but they can also be included in some salads. The ability of such a product to neutralize the effects of alcohol on the body is also known. Only high-quality products have all these properties.

It is not recommended to eat such fruits in case of inflammation of the gallbladder due to the choleretic effect of olives, in case of kidney pathologies and hypertension.

It is important when purchasing to choose only high-quality products. If the canned products contain iron gluconate, monosodium glutamate, or aromatic substances and various preservatives, it is better to refuse such a purchase. Long-term consumption of such preservation can lead to an allergic reaction, dizziness, and stomach pain.

During long-term remission, olives can be used, but occasionally and in small quantities. It is important to observe the measure, otherwise the patient’s condition will only worsen.

These fruits of one tree on our table have long become a favorite delicacy, and a rare feast is complete without them. Therefore, every housewife should know how to properly store olives so that they are tasty and fresh the next day after the holiday. Of course, you can make a hodgepodge of them and thereby solve the problem of storage if not only olives, but also various sausage trimmings are left after the guests leave. But still, it’s worth learning more about storing olives and black olives, because this is an expensive and very useful product.

The most important things about storing olives and black olives

You can store fresh olives in the refrigerator for no more than 7 days at a temperature of +5°C, in the lower compartment for fruits and vegetables.
Canned and salted olives cannot be stored without brine. They will spoil even in the refrigerator.
Dried olives are stored well in a glass jar, filled completely with olive oil.

First of all, it is worth noting that olives and black olives are the same fruit, just at different degrees of maturity and processed differently. They grow in Spain, in the Mediterranean countries, and it is from there that the most delicious and juicy fruits are brought to us, which then end up on our table.

Olives are collected by hand, or the tree is peeled using a special device, onto which the fruits fall without touching the ground. It is these olives and olives that are then processed, including for the preparation of olive oil. From mid-summer to the end of October, the olive harvest season lasts, so when choosing, always pay attention to the production date - this way you can choose the most delicious olives.

Fresh olives can be large or small, depending on the variety. Ripe fruits differ in greenish-brown color from unripe ones, but both are suitable for pickling.

How long can opened olives be stored in the refrigerator?

Place the olives in a glass jar, pour 2 olive oil onto the surface of a spoon, carefully close and store in the refrigerator for up to 2 months. You can do more, but they become very hard over time. We store green olives in the same way, but only for 2 weeks (they can sour and mold).

Nowadays, when there is an abundance of food in stores, we have more often begun to pay attention to food products that we had not even heard of in Soviet times.

Many people have discovered the very unusual taste of black olives. Most often they are sold canned in metal cans. After opening such a jar, it sometimes happens that you cannot finish all the olives and you have to leave them in the refrigerator. To ensure that your remaining olives do not spoil and retain their taste, you need to transfer them to a clean glass container, where you need to pour the syrup in which they were in a tin can, or pour in olive oil. The glass jar should be closed with a tight lid to minimize air entry. Olives can be stored in this form for up to 1 month. You should not try to store them longer, there is a risk of poisoning.

Place the olives in a glass jar, pour 2 olive oil onto the surface of a spoon, carefully close and store in the refrigerator for up to 2 months. You can do more, but they become very hard over time. We store green olives in the same way, but only for 2 weeks (they can sour and mold).

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Black dried Kalamata olives

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Olives: what are the benefits for the body?

The optimal balance of nutrients, vitamins and minerals makes olives a very healthy fruit from which a unique oil is produced.

The main advantage of olive oil over other vegetable oils is its increased combustion temperature. That is, even with intense frying at high temperatures, olive oil does not burn out, does not evaporate, releasing carcinogens, and also retains its enormous benefits.

Nutritionists recommend olive oil for the prevention and treatment of many cardiovascular, skin pathologies and gastrointestinal diseases.

Olives: benefits for the body with diabetes

For about 20 years, American and Spanish scientists have studied the relationship between olive oil and the development of diabetes. People from American hospitals and their diet were studied. The results were stunning: regular consumption of olive oil reduced the risk of diabetes by 20%. The same applies to the complete replacement of all animal fats in the diet with olive oil: all other things being equal, such a correction of the diet reduces the chance of developing diabetes by 5 times.

Beneficial properties of olives in the fight against cancer

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Thanks to the squalene contained in olives, they are endowed with the effect of reducing “bad” cholesterol, improving brain activity, and also prevents the proliferation of cancer cells. The polyphenols found in olive oil destroy cells of some types of breast cancer, and the acid in olive skin fights colon cancer.

Cardiovascular Health

By consuming just two tablespoons of high-quality cold-pressed olive oil every day, a person is protected from atherosclerosis, thrombosis and various cardiovascular diseases. The effect is provided by a large amount of polyphenols and monounsaturated fatty acids.

Full functioning of the gastrointestinal tract

A mild laxative effect, ideal digestibility and very low acidity make olives an ideal product for regulating the digestive system.

Olive oil reduces the acidity of gastric juice and prevents the formation of gastritis and gastroduodenitis. At the same time, the production of bile is stimulated, food is fully digested and problems in the intestines disappear.

Benefits of olives for healthy skin, hair and nails

It is not for nothing that vitamin E is called the beauty vitamin - it prevents aging and fading of the skin and has a beneficial effect on the condition of the hair. Olives contain large amounts of vitamins E and A, which together should be present in the daily diet. Lubricating your skin and hair with olive oil and making masks with its addition will help maintain the elasticity and softness of the skin, shine and elasticity of the hair.

An interesting fact is that olives help prevent skin cancer. The Mediterranean population, despite the abundance of ultraviolet radiation due to the hot climate, has a much lower percentage of skin cancer than in less sunny countries. Scientists say that olive oil plays a significant role in the prevention of skin cancer.

To moisturize, nourish and protect the skin from sunburn, use natural “tanning milk”: mix 500 grams of high-quality oil with the juice of half a lemon. Apply to skin before sun exposure.

Sun and thermal burns, cuts and bruises can also be lubricated with olive oil - linoleic acid will speed up healing and relieve swelling.

Help with joint problems

Powerful antioxidants in the form of vitamins C and E, as well as polyunsaturated fatty acids, polyphenols and trace elements have a healing effect on the condition of the musculoskeletal system. With regular consumption of olives and their oil, inflammation of the joints is reduced, conditions with arthritis, osteochondrosis, gout, and other diseases are alleviated, and the functioning of muscle and joint tissue is improved.

Dried Olives from Greece How to Preserve

How to choose and buy olives? What is important to know and what to pay attention to? How to recognize low-quality olives, which will be tasteless and unhealthy, but even dangerous to health? For answers to all these questions, I went to a specialist at the Levinsky market.

Yomi and his brother Eitan, from the Balkan delicacies store Yom Tov, are already in the third generation importing and trading olives. This year, the store that their grandfather founded took first place in Israel according to the French restaurant rating Go-Mio (similar to Michelin).

In the photo: Yomi, Eitan and mother Simha. And by clicking on the active link here, you can read about the Yom Tov store.

In Russian, green fruits are usually called olives, while black fruits are called olives. But only in the Russian language there is such a difference. All over the world, all fruits are called olives.

In their raw form, as a fruit, olives are completely unsuitable for food. I tried it and I can confidently say that there is nothing more disgusting than the taste of raw olives.

Olives are sold in brine in cans, in vacuum packaging, or by weight. They can be whole, pitted or pitted, broken, crushed, cut or stuffed with spices.

Fresh and high-quality olives, first of all, should be tasty and enjoyable. Feel free to ask the seller to let you try them.

For good olives, if they have a pit, the pit should remain smooth. Prolonged exposure to brine makes the olive loose and overly soft.

Varieties of olives, of which there are several dozen today, are usually named according to the place where they grow.

Each variety has its own advantages and flavors. However, the Castelvetrano variety is considered the most refined and expensive. Castelvetrano or Nocellara del Belice olives are grown in Sicily, in the Belice Valley. They produce a harvest only once every four years.

Turkish Marmara olives, compared to other common varieties, contain the least amount of salt. But Moroccan olives are usually very salty and have a very rich flavor.

In Israel, the most popular variety is Suri dafuk (Syrian beaten). Additives (lemon, garlic and pepper) and turmeric are often added to them, which makes their taste more intense and turns it bright yellow.

Greek olives of the Kalamata variety are very popular. They come with or without pits. They are usually prepared into an olive dip and added to Greek salad.

The benefits of fat in olives

A serving of four large olives contains only 2.5 grams of fat. At the same time, the fat in olives is extremely beneficial and is completely absorbed by the body. Another advantage of the fruit is its balanced supply of proteins and carbohydrates.

The fatty acids in fruits are monounsaturated. This composition allows you to reduce the level of “bad” cholesterol, which damages arteries, and increase the percentage of cholesterol needed by the human body. This is partly why olive oil is so prized.

For pregnant and nursing mothers: the benefits of olives

Olives for pregnant women are not a contraindication unless there is an allergic reaction. Olive oil during pregnancy and lactation, if taken orally and applied externally to the skin, will prevent skin lesions and stretch marks on the abdomen and chest.

Eating olives during pregnancy replenishes mineral deficiencies and maintains salt balance during pregnancy.

The fatty acids in olive oil are used for formula-fed babies. They are close in their chemical composition to a number of substances in breast milk. You should add olive oil to your child’s diet only after permission from your pediatrician.

How olives are used for health benefits

For a long time, olive fruits could not be eaten until they learned how to eliminate their bitterness. Various methods are used for this.

Marinated olives

The most common method is soaking. Use alternating clean water with saline solution. In production they use a not very useful method - treatment with chemicals. These olives have a blue tint and there are no seeds in them.

It is the pit that confirms the benefits of olives. The pits indicate the full ripening of the fruit, because it will not be possible to remove the pit from a ripe olive without preserving the integrity of the fruit. This does not apply to unripe, greenish olives. Such specimens retain their elasticity.

Sun-dried olives

Sun-dried olives are also eaten. The healthiest olives are those that are naturally sun-dried. Unscrupulous producers often neglect long-term drying technology and sell dried or “cured” olives using chemicals. The benefits of these fruits are very questionable, and the taste is not particularly pleasant.

Olives are a versatile product; they can be eaten alone, with bread, or as an ingredient in a dish or side dish. Meat, fish, rice, pasta, and even potatoes go perfectly with properly prepared natural olives.

Olive oil

The oil extracted from olives has conquered the whole world with its benefits. It is pressed from ripened fruits. Cooking, medicine, cosmetology - all these industries actively use the beneficial properties of olive oil for their products.

Olive leaves

Not only the fruits of the tree are used in cooking - tea from the leaves of the olive tree, which the Israelis were the first to prepare, has firmly taken its place here. The leaves are collected during the flowering period and dried in the fresh air in the shade or in a room with excellent ventilation.

Scientists are discovering more and more beneficial properties of olive tea, and it is spreading faster and faster across the planet. Now there is evidence that olive leaf tea is even healthier than regular green tea.

Olives: what are the health benefits?

Competent, moderate consumption of natural olives and their oil will only benefit the body. Olives can only cause harm to people with cholecystitis, as they have a choleretic effect. Otherwise, there is no need to talk about the dangers of natural olives.

Another thing is chemically treated olives collected in an unripe state. They are bright red, green or blue-black in color. Such olives can cause a wide variety of harm - from mild allergic reactions to severe poisoning. Check the composition of the product on the packaging and purchase only high-quality olives from a reliable manufacturer.

Excessive consumption of olive oil may cause digestive disorders, nausea, vomiting and diarrhea. Poor quality, spoiled or expired olive oil causes harm in the form of heartburn.

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Manufacturers

Olives: what are the benefits for the body?

Olives: benefits for the body with diabetes

Dried Olives from Greece How to Preserve

The benefits of fat in olives

For pregnant and nursing mothers: the benefits of olives

How olives are used for health benefits

Olives: what are the health benefits?