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Olive Fruit Or A Vegetable

What are Olives?

Olives (Botanical name: Olea Europea) are small fruits grown on olive trees and lies on a border line between a fruit and a vegetable.

Is Olive a Fruit or a Vegetable?

Actually olive is a fruit because it has a seed and produce from the reproductive part of the flower i.e; ovary.  Olives belong to a family of fruit called Drupes that have a single seed and sometimes known as Stone Fruit. Other examples include mango, cherry, peach.

Black and Green Olives

The difference between green and black olives is their picking time from tree. Earlier all olives are green but with the passage of time, they become ripen into black color.

Generally green olives are used for making Olive oil while black olives are used for eating because of their rich taste most likely on Pizza toppings.

Nutritional value of Olives

100 grams of ripe black olives contain

10.9 g fats

1.6 g fibers

6 g carbs

0.8 g protein

116 calories

Important compounds in Olives

Olives contain a variety of minerals and vitamins including:

Iron: Black olives are an excellent source of iron that is useful for oxygen transport.

Calcium: It is important for bones, muscles, teeth and for nervous system.

Sodium: Olives contain sodium so they are packaged in brine.

Copper: By using olives can reduce the risk of cardiovascular diseases.

Vitamin E:  It is an excellent antioxidant.

Types of Olives

There are variety of olives based on the areas they are cultivated, let them discuss:

Nocellara Olive: This variety comes from Italy. It is bright green in color with a buttery sweet taste.

Kalamata Olive: It is the most famous and staple variety of olives found in Greece. It has almond type shape and has purple color.

Frantoio Olive: These olives are savory found in Italy and are used for making olive oil.

Cobrancosa Olive: It is light and fruity found in Portuguese and used for making oils.

Picual Olive:  It is mostly cultivated in Spain with a fruity flavor similar to green apple.

Leccino Olive: It is found in Italy and has a light brown color with little bitter taste.

Nicoise Olive: It is cultivated in south east France with a pleasant bitter taste mostly used as pizza toppings.

Manzanilla Olive: It is most famous variety of Spain and is mostly found in markets having green color with a fineness in its pulp.

How Olives can be processed?

The common varieties of olives are:

  • Spanish Green olives that are pickled.
  • California olives that are ripened with the process of oxidation and then pickled.
  • Greek Black olives that are used in raw form.

As fresh olives are bitter and are not usually eaten so these are fermented to remove bitter compounds. The process of fermentation also reduces cholesterol level making them good for heart diseases. Also some beneficial bacteria are added in the final product for effectiveness. Lactic acid, a natural preservative protects olives from harmful bacteria and studies reveal that fermented bacteria is also useful for better digestion.

Amazing benefits of Olives

Olives have many beneficial uses related to good health.

1: Olives as an antioxidant

It has been demonstrated that dietary antioxidants lower your risk of developing chronic illnesses including cancer and heart disease. Antioxidants included in olive oil have a number of health benefits, including lowering the development of microorganisms and reducing inflammation.

2: Enhanced bone growth

Reduced bone mass and quality, or osteoporosis, can lead to a higher risk of fractures. There is evidence that some plant components present in olives and olive oil can help stop animals’ bones from deteriorating.

3: Reduces Cancer rate

The Mediterranean region has lower rates of cancer and other chronic diseases than other Western countries, possibly because of the high levels of oleic acid and antioxidants found in olives and olive oil. Studies conducted in test tubes and observational data show that these compounds disrupt the life cycle of cancer cells in the stomach, colon, and breast.

4: Improves Heart health

Heart disease risk factors include both high blood pressure and high blood cholesterol. The primary fatty acid in olives, oleic acid, is linked to better heart health. It may control cholesterol levels and shield LDL (bad) cholesterol from oxidation.

Side effects of using Olives

Olives can have a variety of beneficial uses but have some side effects. Individuals using olives may face allergies in the mouth and throat. So if you face any side effect then consult to your physician.

Summary

A flavorful and delectable touch to meals or appetizers are olives. They have a lot of good fats but few carbohydrates. They’re also connected to a number of health advantages, such as better heart health. This stone fruit is a terrific addition to a nutritious, whole-foods-based diet and is very simple to incorporate into your routine.

FAQ’s

1: Is Olive oil a seed oil?

No, olive oil is not a seed oil it’s basically a fruit oil made by crushing the olives. Because olive is a fruit reproduce from ovary.

2: Can you eat Olives directly picked up from a tree?

Actually, olives are inedible in their original form. They undergo a process of fermentation before eating because of their bitter taste.

 3:  How many olives can you daily?

About 16-24 small to medium sized olives per day is recommended for good health.

4: How olives are useful for skin?

Olives are a very good source of vitamin E, it can help to improve your skin and immune system.

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