Useful and therapeutic properties of olive European

August 12, 2017 17:59 | Drug Plants

European Olive (Olea europaea L.) - family tree with dense crown of olive, oblong-oval, leathery leaves.Evergreen fruit tree height of 4-12 m, often with curved trunk and gnarled excrescences.Leaves small, tselnokraynie, opposite, lanceolate or oblong-oval, leathery, dark-green, silver-gray bottom, live 2-3 years.The flowers are bisexual, with 2 stamens, small, whitish, at 8-40 in paniculate brush.Blossoms in May-June, ripen in September - December.

Fruit - drupe oblong-oval, egg-shaped or round-shaped, silver-gray color, with fleshy, juicy, oily pericarp.

In Russia, this tree is cultivated on the coast of the Black Sea (in the Crimea and the Caucasus), as well as in Azerbaijan, Georgia and East in the south-western part of Turkmenistan.Homeland him - the south-eastern part of the Mediterranean coast.

From olive fruits and olive produce so-called wood oil.

Fruits olives not less than 70% of olive oil, it is also called "olive", which is associated with the main area of ​​its production - the French

province of Provence.

olive oil consists of unsaturated fatty acids, it contains a lot of vitamins, so it is useful in the treatment and prevention of atherosclerosis.It is used as a gentle laxative and in gallstone disease, as well as in the gastro-intestinal diseases.

Ways to use

In scientific medicine even first-class olive oil (olive) used mainly topically (ointment).

In folk medicine used even third-rate olive oil.Inside it is used for constipation (laxative), pain in the abdomen, in case of poisoning (use interchangeably with warm water and warm milk).External oil from the fruit of the olive tree is used for abdominal bloating (in children), when scab capitis (also in children), headaches (buried in the ear), bruises, stings of bees, wasps and bumblebees.

extract from the leaves of the olive tree is used in hypertension, it lowers blood pressure, normalize breathing, has a diuretic effect.

main purpose of olives - obtaining olive oil, the best edible oil having a pleasant taste and smell.From it is prepared a variety of salad dressings.

oil is widely used in cooking, canning industry, especially in fish.No less important are the olives and pickled - olives.Canned ones are presented in a wide range.Olives stuffed with lemon, almond, red pepper, garlic and anchovies.A sharp taste and aroma have canned unripe fruit.Olives canned with bones and without them.

olives and olive oil are very popular in the French, Italian, Greek, Spanish and many other Mediterranean cuisines.In these countries, olives are added to salads, sauces for lasagne is added to the stuffing for pizza, cooked in olive oil with garlic gravy spaghetti, and much more.

French dressing

4 servings

6 tablespoons.tablespoons olive oil, 2 tbsp.tablespoons wine vinegar, 2 h. tablespoons Dijon mustard, a decent pinch of powdered sugar, salt and freshly ground black pepper.

Shake all ingredients in a jar with a screw cap.Store in the refrigerator.


4 servings

6 tablespoons.tablespoons olive oil, 2 tbsp.tablespoons wine vinegar, 2 h. tablespoons minced shallots, 7 h. tablespoons of powdered sugar, 1 tbsp.chopped parsley, salt and freshly ground black pepper.

Shake all ingredients in a jar with a screw cap.Store in the refrigerator.

tomato salad with olives

France prepare tomato salad with olives.

700 g tomatoes scalded with boiling water, peel and finely chop.

Olives (75 g, seedless) and onion (1 piece) chop and combine with six tablespoons of olive oil, two tablespoons of white wine vinegar, 1/2 teaspoon of salt, two tablespoons French mustard, add ground black pepper5 Art.spoonfuls of sour cream, 1 tbsp.a spoonful of parsley.Fill this mixture of chopped tomatoes.Post salad with pate or cold pork.

Carrot and Olive Salad

4 servings

50 g worn on a coarse grater carrots young, 16-20 stuffed olives 3 tbsp.tablespoons of orange juice, 1st.spoon of lemon juice, 150 ml of soy filling, cutting parsley.

Mix carrots and olives, stirring, pour the orange and lemon juice.Use a fork to enter the soy dressing, carefully stirring.Gorka Put the salad on a platter and garnish with sliced ​​parsley.

pate of green olives

4 servings

150 grams (half a glass) large green olives, pitted, 1 seeded and chopped green chillies, chopped 2 onions, 1 tbsp.tablespoon chopped capers, 2 tablespoons.tablespoons chopped parsley or cilantro leaves, chopped 2 cloves garlic, 2 tbsp.olive oil, 100 grams of cottage cheese, roasted slices of French bread.

In a mortar mash all the ingredients to puree the state or with a mixer prepare puree of all elements with 3 tbsp.tablespoons boiling water.Serve on slices of French bread browned.

sauce for spaghetti

Italy prepared as follows: for the sauce will need 1 kg of tomatoes, 3 tbsp.olive oil, 1 onion, 1 teaspoon sugar, 1 clove of garlic, 1 h. spoon of salt, 1/4 h. spoon fiery red pepper, canned jar of olives, pitted, 2 tbsp.grated Parmesan cheese and 2 tbsp.tablespoons parsley.Clear skinless tomatoes, chop in a food processor.Fry the onion in olive oil, mix with crushed garlic.Put in a pan the tomatoes, sugar, salt, hot pepper, bring to a boil, and then the lid 15 minutes.Olives knife chop and combine with tomato paste, add the parmesan cheese and parsley.