What are the health benefits of  Greek olives? Jumbo. It is the oldest fruit in the Mediterranean to be eaten at will.

GREEK OLIVE, A LITTLE BIT OF HISTORY

Olive is consumed in Mediterranean climate regions, i.e. throughout the Mediterranean basin. Olea europaea has existed for tens of thousands of years in Asia Minor and for 5,000 years in Greece. The olive comes from the olive tree, a thousand-year-old tree that lives without any human intervention. As a result, theolive tree became symbolic not only in ancient Greece but also in the Bible. This a blessed tree that represents wisdom and reconciliation. Olive and olive oil were introduced by the Greeks to Italy (and France followed the M.A.), during the first Greek colonial expeditions of antiquity.

THE IMPORTANCE OF OLIVE IN GREECE

The olive consumed since 3,500 BC. J.C. in Greece still holds a prominent place in Greece. Greece is the third largest olive producer in the world (after Spain and Italy) and olives are still on the Greek table. Without having anything to eat, the olive is always there for them, to soothe their hunger, for hundreds and hundreds of centuries. For them, it is the fruit of life that is always on the table.

The properties of olives are multiple and they definitely have no harm to health. Olive contains monoun saturated fatty acids at 80. These are BONS lipids, plant lipids with oleic acids that fight bad cholesterol-LDL (caused by saturated fatty acids from animals). They can also increase good HDL cholesterol.

The olive is part of the Mediterranean diet people or the Cretan diet. It therefore has the virtues of a diet whose main source of fat comes from products such as olives. Thanks to this type of diet, studies show a significant reduction in blood pressure, triglyceride and glucose levels, cardiovascular disease and total mortality.

The well-preserved olive variety is a great antioxidant. In general, black olives preserved in coarse salt in Greece contain 4 or four times more phenolic compounds (including 10 times morehydroxytyrosol) than green olives.

The olive is a laxative. Olive in particular brings the same benefits as olive oil. Containing fibers, black olive lubricates the intestines even if it is not as effective as olive oil. It promotes the health of the digestive system by helping to move food at a healthier pace.

Olive is rich in iron, copper and vitamins. The ripe olive has an interesting intake of iron (which is promoted when consumed with products rich in vitamin C), copper and sodium. Marinated green olives are rich in vitamin E (protection of blood cells), vitamin K and B.

The olive is not caloric (especially the green olive) if consumed in moderation. You can eat up to 5 olives a day. With its fat content, it brings a noticeable feeling of satiety. It includes a good fiber level. It does not make you fat if the dose is respected! It is not incompatible. A little olive oil eaten cold in salad has the same virtues.

How do Greeks eat olives? They eat them as ingredients in the village salad called In Greek “Salata Choriatiki”. They eat green olives in salads or in olive oil at the table. They don’t cook olives. They eat black olives on their own, out of salt and washed, at lunch and dinner. Olives are the favourite food of the fasting Greeks during the Easter Lenten period.

Why also choose Greek olives? Greeks are the world’s largest consumers of olive oil. The regions best known for olive production is the Peloponnese. Some Greek olives are of Controlled Origin Call. The most well-known types of olives are the following. .

Kalamon olives.

These olives come from the southern Peloponnese, Kalamata, hence its name. They are picked in November and December. They are dark chocolate in colour, have an oval shape and are smaller than the others. They are compact and crunchy. They have a rather distinctive fruity taste; a salty and slightly bitter taste. They can be eaten as an aperitif and as a salad(HORIATIKI).

 

Its harvest depends on its maturity but, in general, it is picked up from the end of November until February. The size of this olive increases in parallel with its weight. This olive does not produce oil. It is eaten during meals and it is also made of paté.

These black olives are grown in ATTIKI (Athens region) and in the islands of CHIOS, SAMOS and NAXOS and then in CRETA and in THASOS. This olive loses its bitter rating on the tree itself. They are picked mature and quite large and put in salt for about 15 days. They are eaten when they are neither too bitter nor too salty.

These green olives come from the Chalcidique region. They’re big olives. They are put in barrels of water with 7 salt for 3-4 months so that they lose their bitter taste and then they are served at the table.

 

OLIVE OIL

Why consume olive oil?  Is olive oil really good for your health?Yes, the effects of olive oil on the body are positive and immediate. Consuming olive oil every dayis a must if you want to stay young and healthy.

History of olive oil: Olive oil has been cultivated for 4,000 years throughout the Mediterranean basin (since 7,000 years in the wild state in the eastern Mediterranean). It was the Phoenicians who introduced the olive tree to Spain and Greece and Greece in turn exported it to Italy. It has been used for a few thousand years as fuel, lubricant, means for food preservation, way to wash,base for the preparation of beauty  products and of course, we consume it!

It became fashionable in the 1970s when scientists showed that those who consume olive oil daily (countries in south-eastern Europe) have far fewer cardiovascular diseases and therefore live longer (Crete in Greece, Italy, Spain etc). See below which countries are the biggest consumers of olive oil (Kilos oil per year per person in 2006/7).

Olive oil then began to be requested by Westerners. We are starting to prefer natural products that are good for your health, even if you spend a little more. The U.S. imported more than 30,000 tons of olive oil in the early 1980s and late 20th century, imports multiplied fivefold!

Greece, the largest consumer of olive oil. The most productive regions are 1.the island of Lesbos (115 olive trees/habitant – No. 1 in the world), 2. Crete (50 olive trees/habitant) and 3. The island of Samos.Today, Greece, Italy and Spain concentrate75 of world production with Greece in 3rd place. France imports  more than 96 of its consumption mainly from Spain, Italy and Greece.

The importance of olive oil to the Greeks. Olive oil is an important element for the Greeks. They say that according to mythology, the olive is a gift from Athena, goddess of Wisdom, who allowed her to win in battle with Poseidon to conquer Athens. The olive is named and already listed in the times of Mycenae (2,700 – 1,200 BC. JC). The winners of the Olympic Games since the 8th.AV.JC wore a wreath of olive leaves.

Arriving at Christianity (4th after J.C.), she is blessed by God. The olive tree is a symbol of peace and alliance. Spreading oil on the heads of his guests was a sign of hospitality. Oil was also used for the anointing of kings and in the apocalypse, God’s witnesses are compared to olive trees: witnesses of God’s love and faithfulness

How is olive oil made? Look at the diagram below. All you need is a state-approved oil production facility. In any case, picking olives starting at St Dimitriou on October 27th is tedious: you have to drop the olivesin the gaul on a plastic carpet and pick  them up by hand. The olives are then transported to the press: the liquid will be separated from therest and then the oil will be separated from the water (the oil rises  to the surface, so-called centrifugation).

The virtues of olive oil are innumerable for health and for the body (face, skin, hair, etc.). Let’s say in a nutshell that she is stuffed with vitamin E and has no cholesterol triggers. Specifically,

  • It contains Monounsaturated FattyAcids(75  %) which  greatly reduces the risk of cardiovascular disease. GMOs are known to lower total cholesterol and LDL cholesterol   (bad) cholesterol in the blood. They can increase the level of HDL cholesterol(good cholesterol).
  • It protects us from cancers (breast has 45 in women, intestine, colon, digestive tract, etc.).
  • It treats the ulcer of the stomach and prevents the formation of gallstones
  • It has an anti-coagulant and therefore helps to control blood pressure.
  • It’s an antioxidant. Blackolives contain three to four times more phenolic compounds than green olives and thus have a greater antioxidant capacity.
  • It includes up to 14 saturated fatty acids but it is nothing compared to vegetable margarine (45 ) or butter (70 ).
  • It is a source of vitamins E, C and Kas well as henols, iron and copper.

Eat olive oil every day for you and your family. Choose the best olive oil: It is extra-virgin with a first cold pressure and with less than 1 acidity..

What olive oils should be consumed? Yes, virgin oils.

  • Extra-virgin oil is the best quality olive oil (-0.8 acidity). Good smell and higher price. For salads.
  • Virgin olive oil or 100 pure (-2 acidity). For the kitchen.
  • The current olive oil (-3.3 acidity). For the kitchen.
  • Refined olive oil obtained by refining virgin oil (discoloration, deodorization, hydrogenation, naturalization and other chemical procedures, -0.5 acidity) for frying
  • Olive oil from the blend of refined olive oil with virgin olive oil. -1 acidity) for frying.

Tou could buy OLIVE OIL in LEROS

SHARE !!! SHARE!!!