What are olives?
Olives are small fruit produced by olive trees (Olea europaea). They are related to mangoes, cherries, peaches, almonds, and pistachios, and are classified as drupes, or stone fruits. Vitamin E and other strong antioxidants are abundant in olives. They are healthy for the heart and may protect against osteoporosis and cancer, according to studies. Olive oil, one of the fundamental components of the exceptionally healthy Mediterranean diet, is made from the beneficial fats found in olives. Some green olives are immature and turn black as they ripen. Others, even when fully ripe, remain green.
Where are they found?
The Olive tree was most firstly cultivated on the border between Turkey and Syria, spreading throughout the Mediterranean, Palestine, Jordan, Greece, Spain, Italy, and France.
Nutritional information:
- Calories: 115
- Water: 80%
- Protein:0.8 grams
- Carbs: 6.3 grams
- Sugar: 0 grams
- Fiber: 3.2 grams
- Fat: 10.7 grams
What are its benefits?
- Antioxidant properties
- Improve heart health
- improve bone health
- strong anti-inflammatory properties
- may help prevent strokes
- help treat rheumatoid arthritis
- Anti- bacterial properties
How to grow it?
- Olives can be planted in the open if you can give them with a protected, sunny location in well-drained soil – a sunny wall is great.
- To yield fruit, container-grown olives will need to be watered and fed on a regular basis.
- Over the course of the growth season, top dress with a slow-release fertiliser two to three times.
- Thin out the olives to 3-4 per foot of branch about 3 weeks after flowering.
How to include it in your diet?
- Olives trees used for making medicine
- Used as cooking oil
- Used as salad oil
- Used in snacks
- Used in appetizers
