Olea europaea L.
Greetings dear blog readers! In this article we will examine the topic: Olives, benefits and harm to the body, what is the difference between olives and black olives. Olives have high taste, are nutritious, and are a source of very valuable unsaturated fatty acids and vitamins for the body.
Olive, olive Olea is a genus of evergreen trees and shrubs of the Olive family Oleaceae; more than 30 species of olive are known.
Only one species is of economic and consumer importance - the European olive Olea europeae, cultivated olive or European olive, olive tree, a widely cultivated oil plant.
Members of the genus Olive grow in warm temperate and tropical regions of Southern Europe, Africa, South Asia and Australia.
More than 150 varieties of European Olive grow in the Mediterranean region. It is grown and produced mainly in Spain, Italy, Greece and North African countries. The olive tree has been cultivated since ancient times mainly for the production of olive oil; it is not found in the wild.
In Russia, olive grows on the Black Sea coast of the Caucasus in the area from Gelendzhik to Sochi and on the southern coast of Crimea.
European olive
Olives are how olives grow. The European olive Olea europaea is an evergreen shrub 1 - 3 meters high or a fruit tree 3 - 12 meters high, the trunk is covered with gray bark, curved, hollow with age, the branches are knotty and long. The leaves of the olive are small, opposite, almost sessile, lanceolate or oval-oblong, up to 8 cm long, leathery, gray-green above, silvery below, changing within 2 - 3 years.
The flowers are small, 2–4 mm long, fragrant, white, collected in 8–40 paniculate racemes, located in the leaf axils. The fruit is an oval or spherical drupe, 1–3.5 cm long, weighing up to 15 g, dark purple, blue-black or reddish-brown in color when ripe, often with a waxy coating. The olive blossoms in May - July, the fruits ripen in September - December, the tree bears fruit once every two years.
European olive can withstand short-term frosts down to -13 ° C, the plant is drought-resistant. Olive trees absorb large amounts of moisture during the winter rainy season and can retain it in the trunks throughout the many dry summer months.
The olive tree lives and bears fruit for up to 400 - 500 years or more; there are long-living trees in Greece and Israel. An olive tree grows in the Nikitsky Botanical Garden, which is about 2000 years old.
The European olive originated from the Greek olive; it is a very ancient crop, known three millennia BC; even then people used its healing and nutritional properties. In the 1st century BC. e. Italy was the largest producer of olive oil; the Greeks brought the European olive here, then they began to grow it from Spain to Syria and further east.
Fresh olive fruits are inedible due to the very bitter taste caused by the presence of oleuropein, a bitter glycoside, in the fruits. The bitterness disappears only after a long soaking of the fruits in water, which is changed daily, or a long soaking in salt brine - for several weeks. After this, the olive fruits become healthy and tasty.
Since ancient times, both ripe and green olives have been pickled and salted; they were also discovered during excavations in Pompeii. Olives became widespread due to the high content of olive oil contained in the fruit, which was pressed from the fresh fruits of the olive tree. Olive oil production is believed to be of the same age as winemaking.
Olive is a symbolically significant plant, associated in antiquity with Athena, the goddess of war. The sacred grove at Olympia was made of olive trees, and images of the gods were carved from olive trees. Olive branches were presented to winners of sports competitions, and soldiers carried wreaths of olive branches in triumphal processions.
And in Ancient Rome, the olive branch was a symbol of the goddess of peace Pax; with olive branches in their hands, messengers prayed for peace and protection.
Nowadays, the olive branch is a symbol of peace, truce; in the Islamic tradition, the olive is the tree of life. The emblem of the World Peace Congress depicts a dove carrying an olive branch. The olive branch is widely used in heraldry and is depicted on the coats of arms of many countries.
Olive oil is made from 90% of the olives, the rest are marinated with or without pits. Olive varieties differ in their use. Oil-rich olives are classified as oilseed varieties and are used to produce olive oil. Olives with less oil content are classified as table olives; canned olives are used for canning in their entirety. There are also combined, universal or canned-oil varieties.
The difference between olives and black olives
In terms of sound and word formation, olives and olives are two different words, but they are simply different names for the fruits of the same olive tree or shrub - European Olive.
What is the difference between olives and olives? In international terminology, there are names: green olives for green unripe fruits of the olive tree and black olives Black olives for ripe fruits of the olive tree. As olives ripen, they can be light green, yellowish, pink, red-brown, purple and almost black in color.
The color and shades of canned olives depend on the degree of ripeness of the fruit and the technology used during harvesting and further processing.
In Russia, olives are usually called green, olive-colored fruits, and black olives are called olives; this division of names exists only in our everyday speech. Abroad, all fruits of the olive tree are called olives; the name of the fruit, olives, is widely used only in Russia.
Black olives, the olives that go on sale and that we can usually buy in the store, can be of two types: olives that have ripened naturally on the olive tree and those that have turned black artificially.
The second type of black olives, Black oxidized olives - black oxidized olives. For their production, unripe green olives are used, which turn black during the process of oxidation - saturation with oxygen in a solution of sodium hydroxide with iron gluconate. The fruits are soaked to quickly remove natural bitterness and coloring, using food additives E524, E579.
Naturally ripened black olives are ripe, softer and always marinated with pits. Canned olives must be labeled according to fruit size, degree of ripeness, and other differences in the production process of these foods.
Canned olives: benefits and harms
Benefits of canned olives
Olives are mainly used to obtain olive oil; canned food is also made from green unripe olive fruits; dry-salted olives are used from black olives - salted using a dry method. Canned olives arrive on our table.
After soaking and removing the bitterness, the olives are placed in brine using seasonings and spices and stored in containers of up to 10 tons. Then the seeds are knocked out, stuffed and packaged in various glass and metal jars for sale in a retail chain of stores.
Canned olives, stuffed, are used as a delicious snack on the table. Olives are stuffed with paprika, garlic, fish - anchovies, salmon, tuna; shrimp, onions, chili peppers, gherkins, sun-dried tomatoes, feta cheese, almonds, lemon, orange.
Chemical composition of olive fruits and leaves
Fresh ripe olives are rich in fats, proteins, pectins, sugars, vitamins B, C, E, P-active cakhetins, contain salts of potassium, calcium, magnesium, phosphorus, iron and other elements, the fruits contain phenol carbonic acids, triperten saponins.
The raw pulp of the fruit contains up to 80% oil, which contains unsaturated fatty acids: oleic - 75%, linoleic - 13%, linolenic - 0.55%, this is the main component of vitamin F in its natural form, they also lead to a decrease in glucose levels in blood.
Fresh olive leaves, as well as extracts and infusions, are used to lower blood pressure in hypertension, as a diuretic, and to normalize breathing.
Vitamins E, F are natural antioxidants, protect the body from premature aging and destruction, participate in the fat metabolism of the skin, and help remove cholesterol from the body.
In canned olives, canned olives, vitamins and minerals are preserved.
To strengthen your health and replenish your body with vitamins contained in olives, it is enough for a person to consume 8 - 10 olives per day.
If the body receives a sufficient amount of vitamins and antioxidants, the immune system is strengthened and the body receives additional protection.
Eating olives reduces the risk of developing atherosclerosis, promotes good digestion, stimulates the production of gastric juice and intestinal motility.
A few olives a day will calm the nervous system, give vigor, lift your spirits, and improve the condition of your skin and hair.
Canned olives, canned olives harm:
- Individual intolerance
- Canned olives contain a lot of salt and spices, so they are contraindicated in large quantities for people with hypertension, heart disease; moderation must be observed in everything.
Watch a video about how olives grow, how they are harvested, and how olive oil is produced in Greece:
Video about olives, black olives and olive oil
Most olives are produced in Spain, Italy, Greece, Turkey, Tunisia, and Morocco.
Canned black olives are widely used in Mediterranean cuisine and throughout the world. They are consumed both separately with and without seeds, stuffed, and in various salads, when preparing first courses, all kinds of hodgepodges, they are perfect for decorating a festive table.
Strong greenish-yellow olive wood is well polished and used for making furniture, souvenir jewelry, and inlaying expensive wood products.
Dear readers! In a short article Olives - benefits and harm to the body olives Difference between olives and black olives I tried to tell you how olives grow, how canned olives are useful, about their composition and properties.
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In the southern regions there grows a tree scientifically called “Olea europea,” which translated into Russian means “European olive.” That is, there is one tree, but two names - in Europe it is olive, and in Russia it is olive. The tree is evergreen, loving warmth and sun, it lives on average 300-400 years (sometimes more than 1000), reaching a height of 12 meters (4-5 on average) and an unprecedented volume. The leaves appear gray from a distance, and this effect intensifies with age. One tree produces about 5 buckets of fruit per season.
Olive fruit
The olive tree blooms in April, covered with delicate, modest white flowers; in May, ovaries appear, which grow, absorbing the warmth of the sun and the power of the wind, gradually becoming larger and larger. At first the fruits are bright green. In October they become lighter in color and can be collected for preservation. At this stage the fruits are called olives. By January, the fruits darken, becoming red, purple or blue-black. At this stage of ripeness, the fruits are richest in oils, which is why they are already called olives. However, olives are not suitable for preservation - they are too soft and cannot retain their shape, so they are used to make butter.
What's in the jars - olives or black olives?
Olives are harvested by hand using special awnings. The collected fruits are sorted by size and processed to remove bitterness. Previously, olives were placed in sea water for six months. Now technology has moved forward, and no one will do for six months what can be done much faster. Nowadays, green olives are treated with a solution of caustic soda, which very quickly extinguishes the bitterness of the olives and makes them softer.
To make the fruits black, they are additionally oxidized using stabilizer E579 (iron gluconate). However, such processing makes the fruits even softer, which does not allow the use of fillings. That’s why olives are sold with or without pits; it’s almost impossible to find stuffed olives.
Olives are stuffed with a variety of fillings: lemon, pepper, garlic, fish, etc.
What is healthier - olives or black olives?
If we are talking about native, unprocessed fruits (freed only from bitterness), then olives containing a large amount of unsaturated fats, vitamins and microelements are healthier. Olives improve digestion, increase immunity, have a beneficial effect on the functioning of the heart and blood vessels, and reduce cholesterol.
If we consider pickled fruits, then green olives will be healthier, since they are less processed than black olives.
Olives grow on a tree called the European olive. In the article we will understand what the difference is between olives and black olives, what their benefits and harms are for the body, we will tell you where they grow and how they grow.
The name “olives” is used exclusively in Russia; in other countries they are called “olives.”
Olive is one of the most popular and beloved trees in its homeland. According to legend, it symbolizes the magical connection between earth and sky, so it has been revered since ancient times. In Ancient Greece, winners of the Olympic Games were awarded olive wreaths. It was from Greece that olives began to spread throughout the world. Gradually, olive trees conquered America and Africa, and the fruits began to be exported to all continents.
Today, a beautiful tree with leaves as if made of silver represents wisdom and nobility. The olive tree also holds a special place in religion, being a symbol of rebirth. An olive branch was brought to Noah's ark by a dove, which announced the end of the flood and the opportunity to return to land.
Both the fruits of the olive tree and the oil from them are eaten. There are pickling and oil varieties of olives, the percentage of oil in which reaches 80%.
What is the difference between olives and black olives?
In Russia, the term “olives” is used to designate the green fruits of the olive tree; the black fruits of the same tree are called “olives.” Some gourmets believe that these are the fruits of different trees, others that their difference is due to different degrees of ripeness. Both olives and olives grow on the same tree - the European olive, and differ only in the degree of ripening.
Only green olives are suitable for preservation. Ripe black fruits are used for processing. Oil is made from them. The black or green color of canned fruits is determined by the technology used in production. The technological processing and production stages generally do not differ among different manufacturers, but there may be some subtleties between them.
Green fruits are manually collected from trees and placed in special baskets. To collect ripe fruits, small nets are placed under each tree. The berries are poured into them and then separated by size. This stage is called calibration. After this, to remove the specific bitter taste, the olives are soaked in large vats in a solution based on caustic soda.
The fruits that we buy black are placed in special containers into which oxygen is supplied and the oxidation process takes place. Olives oxidize for seven to ten days, after which they become black and soft, and acquire the familiar piquant taste.
In the technology for preserving green olives, there is no oxidation step. After processing, the olives are preserved in brine. Here producers can show their imagination by adding spices and other ingredients to the brine, creating a signature taste.
Video information
The product is stored in large plastic tanks, which are interconnected and placed underground. The capacity of one such barrel is about 10 tons. When the time comes for the next stages (pitting, packaging), the olives are pumped out of the barrels using special pumps.
Benefits and harm to the body
It is impossible to imagine the diet of Mediterranean people without olives and olive oil, which are considered the healthiest. According to the legends of the Mediterranean peoples, the olive tree does not die, so those who love its fruits are characterized by excellent health and energy.
- Olives contain more than a hundred different substances. The properties of some of them have not even been studied yet.
- Berries are a wonderful preventative against diseases of blood vessels, liver, stomach, and heart.
- Even olive pits are eaten, which are perfectly digested during the digestion process.
- A set of three types of phenolic substances brings particular benefits to the body: lignans, simple phenols, and secoiridoids.
- Olives are a storehouse of useful substances, such as oleocanthal - an anti-inflammatory and analgesic agent.
Where do olives grow and how do they grow?
What is the olive tree so beloved by gourmets? The trunk of an olive tree can expand significantly in width, but its height rarely reaches more than 1 meter. If the tree is not properly cared for, it will very quickly turn into a bush and die due to lack of light at the base.
Olive is a perennial plant that can reproduce and renew itself. The roots of the tree go 80 cm deep. The olive tree can survive in dry conditions and can withstand up to 10° frost.
Today, the European olive grows throughout the Mediterranean. It is so popular that it has spread to the countries of North and South America, Asia Minor, India, Australia, Northeast Africa and East Asia.
Spain is recognized as the leader in the supply of olives, where up to 80% of all table olives are supplied by the Andalusia region. The share of its supplies on the world market reaches 50%, so most of the olives and olives presented on Russian shelves are brought from Spain. Olives do not grow in Russia, but finding them in stores is not difficult.
Popular varieties
In total there are more than 400 varieties of Greek olives. Typically, olive varieties are named after the location in which they are grown. Depending on the purpose of use, olives are divided into three groups:
- Canteens, eaten as a whole and intended for canning. Varieties Chalkidiki, Konservolia, Amfisa, Kalamon (Kalamata), Frumbolia.
- Oilseeds used in the production of oil. This is a well-known variety of Koroneiki and others.
- Combined or canned oilseeds. These include the Manaki variety.
Olives are an unusual product; they are tasty and healthy. Few plants can compare with olives in terms of the amount of vitamins, microelements, and fiber. Once you love their taste, you will forever be a fan.
Olive is a tree known to mankind since time immemorial. It is mentioned several times in the Bible. Wreaths made from its branches were awarded to the winners of the Olympic Games in Ancient Greece. Its branch is the first plant that a dove brought to Noah after the Great Flood.
Although the European Olive is native to the Mediterranean, it has taken root in both America and Africa. The fruits and oil are exported all over the world. Living in Alaska, Iceland or the north of the Eurasian continent, you can easily enjoy original Mediterranean cuisine, which is simply impossible to imagine without olives or olive oil.
Where and how they grow
The olive's homeland is the southeastern Mediterranean. The cultivation of the tree first began in Ancient Greece, from where it spread throughout the world. The tree begins to bear fruit approximately two decades after germination. The fruit of the tree is botanically called a drupe. 
Olive is known as a long-lived plant. The lifespan of some individual trees is not even calculated in centuries.
Residents of modern Israel claim that in Gethsemane, the place where Jesus was captured, eight olive trees still grow, which were already bearing fruit in those distant times.
In the Nikitsky Botanical Garden there is an olive tree that is 2000 years old.
Did you know? The fruits of the black olive tree are called “olives” only in the post-Soviet space. In the rest of the world, a drupe of varying degrees of maturity is called an olive, adding a clarification - color.
The olive tree blooms once every two years. Depending on specific climatic conditions, the tree blooms from early May to late June. The fruits ripen 120-150 days after flowering. 
Difference between olives and black olives
There is no difference as such between an olive and an olive. We can say that olives are the fruits of the olive tree that have reached full maturity.
And vice versa, olives are not fully ripened olives. The green fruit (olive) has a more elastic structure, but contains less oil.
Change color when preserving only olives of the “Chalkidiki” variety. Other varieties do not change color during processing and preservation. It should be understood that the familiar “black” color of olives is acquired as a result of treatment with preservatives before they go into jars.
Those olives that ripen on the tree on their own have different shades - from brown to purple, almost black. 
How olives are made
From the entire olive harvest collected in the world, they produce:
- oil - 90% of the harvest;
- black olives and marinated olives - 10%.
A fresh olive, just picked from the tree, has a not very pleasant, bitter taste. Therefore, they are eaten only in canned form.
If you have a jar of pitted black olives in front of you, then these are black oxidized olives. The fruit of this variety was harvested green, but changed color during preparation, pickling and preservation. 
With the help of caustic soda, olives are relieved of bitterness, while oxidation occurs - enrichment with oxygen.
Drupes that ripen naturally on a tree can be of different colors, even red. The pits of such olives are not removed during preservation. Their flesh is too tender.
Important! Olives grown in Greece are pickled for six months to a year, resulting in a pungent flavor. In Spain, the fruits are harvested green, treated with alkali, and oxidized olives are obtained.
Types of olives
All varieties of olives can be divided into three main categories:
- oilseeds - olive oil is pressed from such fruits;
- universal - suitable for both food consumption and oil production;
- table (canning) - this type of olives is used for canning, pickling and eating.
In turn, canned olives can be:
- Whole - whole fruits with seeds;
- Pitted - pitted olives;
- Cracked - crushed;
- Sliced - cut;
- Stuffed - stuffed with various fillings.
Depending on the color and time of harvest, the fruits are divided into:
- green and light yellow - harvested just before ripening;
- combined (from slightly red to brown) - collected before full ripening;
- black - collect fully ripe fruits;
- black oxidized - harvested unripe, acquiring a black color after chemical treatment.
Another characteristic of olives is caliber, or an indicator of the size of the fruit. 
According to accepted standards, olives are:
- especially large - from 70 to 110 pcs. in 1 kg;
- large - from 111 to 160, respectively;
- average - from 161 to 260;
- small - from 261 to 380 pcs.
Composition and energy value
The fruits of the olive tree contain the following substances:
- water: olives 60-80%; olives 50-70%;
- fat, respectively: 6-30%; 10-29%;
- sugar: 2-6%; 0%;
- protein: 1-3%; 1-1.5%;
- : 1-4%; 1,4-2,1%;
- ash content: 0.6-1%; 4.2-5.5%.
Minerals contained in 100 g of olives:
- - 740 mg;
- - 9 mg;
- - 85 mg;
- copper - 250 mcg;
- - 3.2 mg;
- - 4 mg;
- - 20 mcg;
- - 3 mg;
- - 1 mcg;
- - 0.21 mg.
Green fruits without seeds have a calorie content of 113 kcal/100 g. The seeds contain many different fatty acids. They account for more than half of the total chemical composition of the seed. 
Did you know? The olive tree came to the New World in 1560, where it is successfully grown to this day, mainly in Peru and Mexico.
The calorie content of canned pitted olives is about 130 kcal. The energy value of a fruit that has reached its maturity on the tree is 155 kcal.
But the same mature olives, but pitted, have a slightly lower calorie content - 130 kcal.
Beneficial features
- Antioxidants contained in olive fruits prevent the oxidation of fat and cholesterol, thereby reducing the risk of cardiovascular diseases, including heart attack.
- The fatty acids found in olives are monounsaturated. Such fats have the property of breaking down intracellular fat, which helps to get rid of excess weight.
- Eating olive fruits daily helps satisfy hunger faster without overeating.
- Antioxidants significantly reduce the negative effects of free radicals, neutralizing oxidative processes in the body. As a result, the likelihood of developing cancer processes noticeably decreases.
- Anti-inflammatory substances and antioxidants can have an analgesic effect. The reason is oleocanthal, a substance whose action is similar to that of non-steroidal analgesics. 2-3 tbsp. spoons of oil are similar in effect to the effect of the Nurofen tablet.
- Vitamin E contained in fruits perfectly protects, nourishes and restores skin and hair.
- Olive oil is a natural histamine receptor blocker and reduces allergic reactions in the body. The oil is used in anti-allergy diets. Anti-inflammatory properties can increase blood flow and ease breathing in asthma.
- Have a beneficial effect on the gastrointestinal tract. 250 g of olives contain 1/6 of the amount of fiber necessary for proper intestinal motility. The same fiber creates favorable conditions for the development and vital activity of the necessary microflora.
- The iron contained in olives is necessary for our body for oxygen metabolism. And, as you know, all processes of our life are connected with oxygen.
- Vitamin A prevents the formation of age-related degenerative changes in our eyes. A jar of olives (300 ml) contains a tenth of the required daily requirement of retinol (vitamin A).
- Glutathione has a beneficial effect on the immune system, prevents toxins from entering the cell, and improves the quality of lymphocytes.
- Linoleic acid has a healing effect and helps regenerate the skin.
Warnings, harmful properties
There are some restrictions when consuming olives. One of them is cholecystitis and other manifestations of cholelithiasis.
Important! The bark of the olive tree is used instead of quinine, an ancient remedy for malaria, and an infusion of the leaves normalizes blood pressure and breathing.
The high fat content in olives can have a laxative effect. 
And, of course, you should not get carried away with olives if you have individual intolerances or allergic reactions. As you can see, there are very few restrictions and contraindications.
Man has been cultivating the olive tree for a very long time, eating its fruits, and pressing the oil. In countries located on the eastern and northeastern coasts of the Mediterranean Sea, over several millennia a kind of cult of veneration of the olive tree has developed. There, the attitude towards olive is similar to our attitude towards bread.
And although bread on our tables is irreplaceable and more familiar, let us also join the culture of the ancient civilizations of Rome and Greece, sometimes pampering ourselves with the fruits of the noble olive.
How big is the difference between black olives and olives? What to look for when choosing in a store? Let's look at the main differences.
Color
The main, and perhaps the main difference, is the different color of the fruits. In olives it is black, in olives it is green. Therefore, many people mistakenly believe that these are different fruits. But it turns out that these are the fruits of one tree, the olive tree. Since time immemorial, the olive has been revered as a tree responsible for the connection between heaven and earth, as a symbol of wisdom and immortality. When the olive tree blooms, it produces white flowers, which are subsequently replaced by green fruits. 
An olive is a ripened olive.
This is a fairly common misconception. But olives get their dark color not during the ripening process, but after treatment with special chemicals. The only olive variety whose ripened fruits are black is the Chalkidiki variety.
Olives are more oily and contain up to 80% oil. The famous olive oil is produced from these fruits; it owes its name to it. Black olives exist only in Russia. For a European, such a classification does not exist; in Europe, olives are black olives, and nothing more.
Treatment
Olives are divided into two groups. From the first, enriched with fats, olive oil is obtained. The second group, less oily, is used for canning. They are not eaten fresh, regardless of the degree of ripening. This is due to the fact that they are incredibly hard and bitter. The canning process continues for almost six months. To do this, olives are soaked in a saline solution. Unfortunately, manufacturers artificially speed up this process by using stabilizers and various oxides. Brine recipes differ in composition, depending on the manufacturer.
Olives undergo longer canning. In its process, the product is oxidized with the help of oxygen, as a result they lose their original hardness and acquire a dark color. Therefore, olives and olives differ from each other only after chemical treatment.
The next difference is the filling. Manufacturing companies offer many types of stuffed olives. The filling can be very varied, to suit every taste. Olives, unlike olives, are not stuffed. It turned out that this only worsens their taste.
Taste
Olives taste sharper, with sourness. Olives are softer and oilier.
The nutritional value
Avicenna also wrote that olives help against all diseases. Olive fruits are well absorbed by the body, even with the pit. They are rich in substances that have a beneficial effect on all organs and systems of the human body. The difference between olives and green olives can be traced only in the quantitative content of monounsaturated fatty acids. The oilier the fruits, the more there are. Otherwise there is no significant difference between them. 
Pods are rich in vitamins B, E and K, folic acid and a whole complex of microelements (calcium, magnesium, zinc, phosphorus, iron and others).
Medicinal properties
- Improvement of blood vessels. The presence of monounsaturated fatty acids promotes the removal of bad cholesterol and prevents vascular atherosclerosis.
- B vitamins strengthen the nervous system.
- Eating olives is recommended to prevent the formation of stones in the bile ducts.
- Regulation of lipid and water-fat metabolism. For this purpose, olives are useful in dietary nutrition to combat excess weight.
- Antioxidants in fruits prevent the occurrence of malignant tumors.
- The calcium contained in the fruits will compensate for its deficiency in the body and strengthen the skeletal system.
- Pectins, contained in large quantities, neutralize toxic substances. They remove toxins and heavy metal salts from the body. Therefore, a jar of olives is indispensable on the holiday table when drinking alcohol, this will reduce its harmful effects on the body. They are recommended to be included in the diet under unfavorable environmental conditions and when working in hazardous industries.
The consumption of olives is contraindicated only in cases of cholecystitis. It is not for nothing that the olive is called sacred; it is truly unique. This tree generously shares its fruits with people, providing them with health and longevity.
