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CULTURAL AND WILD PLANTS
European olive (cultivated olive, European olive, olive tree). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
European olive (cultivated olive, European olive, olive tree), Olea europaea. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Oliva (Olea) Family: Olive (Oleaceae) Origin: Mediterranean, Southern Europe, Northern Africa, Western Asia. Area: The olive is cultivated in many countries of the world, including Spain, Italy, Greece, Turkey, Syria, Lebanon, Israel, Morocco, Algeria, Tunisia, Egypt, Argentina, Chile, USA and others. Chemical composition: The olive contains vitamins A, E, K, D, as well as monounsaturated fatty acids, polyunsaturated fatty acids, phytosterols and polyphenols. Economic value: The olive is one of the most important sources of vegetable oil in the world. Its fruits are harvested manually or mechanically and used to produce olive oil, which is used in cooking and cosmetics. The olive is also grown as an ornamental plant in gardens and parks. Legends, myths, symbolism: In the mythology of the ancient Greek god Zeus, it is said that he gave people the olive tree as a symbol of peace and prosperity. In ancient Roman mythology, the olive was associated with the goddess Pallas, symbolizing wisdom, peace and war. In Christian symbolism, the olive is associated with Christ and his suffering on Golgotha. The Bible says that Jesus prayed on the Mount of Olives, where olive trees grew, before his execution. The olive branch was also used as a symbol of peace and reconciliation in the Bible when a dove brought it to Noah's ark after the flood. The olive tree is also of great importance in Mediterranean culture, where it is used for oil production, as well as in cooking and medicine. In Italy, the olive tree is a symbol of peace, while in Greece it is a symbol of wealth and fertility. Symbolically, the olive tree is associated with wisdom, longevity, peace, fertility and strength. In esotericism, the olive can be used as a talisman to bring peace and harmony, as well as to promote health and increase longevity.
European olive (cultivated olive, European olive, olive tree), Olea europaea. Description, illustrations of the plant Olive (olive). Myths, traditions, symbolism
A symbolically significant useful plant of the Mediterranean originating from Libya, associated in antiquity with the goddess Athena, who created the olive on the Acropolis in competition for dominance over Attica with the god of the seas, Poseidon. The images of the gods were carved from the olive tree; the sacred grove at Olympia consisted of olive trees, and olive branches were presented to the winners of sports competitions. Olive wreaths, along with laurel wreaths, were decorated on various occasions by winners and victors. If the olive branch in ancient Rome was primarily a symbol of the goddess of peace (Pake), then the soldiers in a triumphal procession carried wreaths of olive vegway, because the goddess Athena (lat. Minerva) was also considered the deity of war. Messengers pleading for peace and protection often carried olive branches with woolen strings in their hands. In the Bible, the dove, which Noah releases from the ark, brings an “oil leaf in his mouth” as a sign of the world restored after the Flood with God, since oil “smoothes the waves”, softens, cleanses, nourishes and is a combustible material for lamps and lamps. The olive tree is also used in the ceremony of anointing kings (kings), priests and the sick. Jacob smeared olive oil (oil) on a stone at Bethel after his dream of a ladder reaching to heaven. The Savior, the Messiah, in Hebrew is called Mashiach, the anointed one. The oil is also used to heal wounds, as the parable of the Good Samaritan shows.
In Christianity, pure olive oil is mixed with balm, flavored with spices and called "peace". It serves for anointing at baptism, confirmation, ordination, and anointing (unction). Starting from the 7th c. and at coronation ceremonies there was an anointing ceremony. "Although the olive tree is often located even on lean mountains. // It gives us flight-noble juice there: // So, often when the divine word is already quietly leaving. // It still leaves its power pious" and "When that olive tree diligently and correctly care, // It brings the much desired fruit of the world. // So, when the state has a good harvest. // Thanks to the world, everyone is well" (Hochberg, 1675). According to Islamic legend, there were two tabulated trees in paradise - the olive and the fig tree. Author: Biedermann G.
European olive (olive tree), Olea europae L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Shrub or small evergreen tree up to 10 m high, with a spreading crown. The leaves are oblong, leathery, opposite, silvery-white below. The flowers are small, whitish, fragrant, collected in an axillary raceme. The fruit is a fleshy, rounded drupe. The stone is very hard, elongated, brown; bitter core. Blooms in May-June. The homeland of the olive is the Mediterranean, where it has been cultivated since ancient times. This is evidenced by olive wood found during excavations on the island of Santorini and special presses for obtaining oil. Olive is unknown in the wild, but cultivars run wild easily. The olive was first introduced into cultivation in Mesopotamia several millennia BC. At present, it has spread widely in the Mediterranean, in Asia, Africa, and America. Many olive trees were in the Crimea in the XII-XV centuries. Five-century-old trees have been preserved on the Black Sea coast of Georgia (in the park of the city of Zugdidi); century-old trees are available on the territory of the park of the former New Athos Monastery. There are small plantations in the Crimea, Western Georgia, Azerbaijan, where mainly varieties of local selection are cultivated, which are distinguished by frost resistance. One of the most time-consuming processes in the cultivation of olives is the collection of fruits. They do not ripen at the same time, and you should not be late with harvesting, as this leads to a decrease in the quality of the fruit and the amount of oil. They are harvested in August-September, sorted before use. Olive fruits are distinguished by a high content of fatty oil in the pulp and seeds. The value of olive oil is due to vitamins and glycerides of unsaturated fatty acids. In fresh fruits, the glycoside oleuropein was found, which gives them bitterness. The leaves of the olive tree contain essential oil, resins, oleanolic acid. In the Mediterranean countries, the healing properties of olive oil have long been known and have been successfully used. And now olive oil is valued as a medicinal one. It is perfectly absorbed by the body, has a beneficial effect on the function of the secretory glands of the liver, dissolves stones in the gallbladder and is therefore especially recommended for cholelithiasis. Use olive oil for the prevention and treatment of atherosclerosis. In the form of an emulsion, it is used for gastrointestinal diseases as an enveloping and laxative agent. An aqueous infusion of the leaves lowers blood pressure, helps regulate breathing, weakens intestinal motility, and has a diuretic effect. Fresh fruits are not eaten because of the bitter taste, so they are preserved. Green and yellow fruits (olives) are used for pickling and pickling. Fully ripe fruits of black color, with delicate oily pulp, from which oil is obtained, are also used for salting. Both processed olives have a salty, tart, spicy taste and crispy flesh; they give a characteristic taste to vegetable dishes, soups, hodgepodges, serve as a good cold appetizer: they are served with various types of herring, with onions and butter: Most of the olive harvest is processed into oil. Depending on the method of obtaining, medical, food and technical are distinguished. High-quality medical oil is obtained from the pulp of selected fruits by cold pressing. The oil is very pure, almost colorless, transparent, sweet in taste. In medicine, it is used for the preparation of injection solutions (camphor, hormonal preparations, etc.). At a higher pressure, an edible oil is obtained, called Provence (the name is associated with the place of its production - the French province of Provence). By further pressing the heated cake or squeezing substandard fruits, a technical grade of oil is obtained called wood oil, which is used in soap making and for other purposes. The perfume industry uses essential oil obtained from the flowers and leaves of the olive tree. Crafts are made from wood. Olives are also grown for decorative purposes. In our republic, trees with bright silvery leaves and fragrant flowers are common, which bear fruit, but their fruits do not ripen. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
European olive, Olea europaea L. Botanical description, distribution, chemical composition, features of use
The olive family is Oleaceae. An evergreen tree 5-6 (up to 20) m high, often crooked, the trunk is expanded at the base. Leaves opposite, narrowly lanceolate, acute or obtuse, entire, 5-10 cm long and 1-2 cm wide, leathery, silver-gray or brown from scales below. Inflorescences - many-flowered brushes or panicles, located on the shoots of the past, less often - of the current year, axillary, slightly shorter than the leaves. Flowers 3-5 mm long, bisexual or dioecious, fragrant. Calyx membranous, bell-shaped, cleavage. Corolla whitish or greenish, with four recurved lobes. The fruits are black or dark purple drupes with a fleshy pericarp and a thick-barked bone. It does not occur in the wild. The olive is cultivated in Southern Europe, Asia, Africa and America. The main "oil" countries are Spain, Italy, Portugal and Greece. The fruits contain vitamins, about 70% fatty oil, which includes glycerides of oleic (up to 80%), palmitic (up to 10), stearic (up to 5-8%), linoleic, arachidic and other acids. In addition, the fruits contain anthocyanins, carotenoids, pectins, carbohydrates, catechins, waxes, triterpene saponins. Leaves contain essential oil, organic acids, phytosterol, resins. Eugenol and camphene are found in the essential oil. Unripe olives are preserved in various ways: in oil, in salt or in vinegar, with or without a stone. The smell of fruits is weak. The taste of canned olives depends on the method of preparation - salty, tart or savory. To complement the taste, instead of a stone, a caper, a piece of pepper or a small sardine are put into the olive. Olive lovers use them in all cold appetizers, as they give a characteristic taste to vegetable dishes, meats and soups. By cold pressing, the olive oil of the highest quality is obtained from the fruits - "Provencal". Olive oil is used in food, in the canning industry and medicine. Low-grade oils, the so-called "wooden" and technical ones, are obtained by pressing the pulp and seeds after heating; these oils are used for technical purposes, lighting and in soap making. The best varieties of oil are used in medicines for internal use, in emulsions as an enveloping, emollient and gentle laxative for cholelithiasis. In addition, it is used as a solvent for some drugs intended for subcutaneous and intramuscular administration. "Wooden" oil is used externally as a basis for ointments, patches. In folk medicine, olive oil is used as a laxative for constipation, analgesic for gastric colic, antitoxic for poisoning (alternately with warm milk and warm water), externally - for bruises, bee stings, wasps. In the experiment, it was shown that olive extract, when administered internally to animals, causes a decrease in blood pressure, which is explained by the effect on peripheral vessels; increases diuresis, slows down intestinal motility, slows down and deepens breathing. Fresh leaf extract is more active than dry leaf extract. In some countries, they are treated for hypertension. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
European olive (olive tree), Oleaceae europea. Methods of application, origin of the plant, range, botanical description, cultivation
Olive, or olive tree (Olea L) belongs to the Olive family (Oleaceae). The genus includes 20 species. In a wide industrial culture, only the European olive, or olive tree (Oleaceae europea L), is cultivated. It does not occur in the wild. The most valuable product obtained from olive fruits is olive oil. It has an excellent taste, is absorbed by 98% (sunflower oil is only 80%), and is widely used in cooking and in the production of canned food of the highest grades. Refined olive oil contains on average: water - 0,2%, carbohydrates - 0,0%, fats - 99,8%, vitamin E - 13 mg / 100 g. Its energy value is 898 kcal / 100 g. World production of olive oil is 1,7-2,2 million tons per year. Canned olives have high taste qualities, have tender oily flesh. It grows mainly in the mountainous tropical and subtropical regions of the Old World. At the end of the 80s, the olive occupied over 10 million hectares, the world production of fruits was 8,8-11,0 million tons per year. Three-quarters of the harvest comes from European countries, mainly Italy, Spain, Greece and Portugal. It probably comes from the golden olive, which lives in North Africa. Introduced into culture in the countries of the Middle East long before our era, from here it spread throughout the Mediterranean, and then to other parts of the world. The history of the olive culture is closely connected with the history of the Mediterranean peoples. This is reflected in numerous legends. The olive branch is a symbol of peace. A dove with an olive branch in its beak served as a theme and emblem in Old Testament legends. They reflect the great importance of the olive tree in the life of peoples. The names of the olive have Semitic roots: site, zeyt, zeytun - these variants are Arabic and Israeli. Olive oil was used not only for food, but also for sacrifices, for lighting in lamps, anointing the hair and body. Remains of ancient butter churns have been found in the Mediterranean. Images of olives and amphoras for oil are typical for the ancient culture of Egypt. Theophrastus wrote that the olive tree grew in Thebes and the oases of the Libyan desert. The ancient Phoenicians spread the olive throughout the Mediterranean. The ancient Greek epic is especially rich in legends about the olive tree. The olive tree, along with the fig, pomegranate and pear, is sung in the Odyssey. The requirements for the cultivation of the olive are contained in the laws of Solon. The huge olive trees of the island of Corfu have gained great fame. Greek settlers in Asia Minor, in the Western Mediterranean and on the southern coast of Crimea brought olive trees with them and planted (or sowed) it on new lands. It grows on a wide variety of soils, but soils that are excessively moist, clayey, with close standing groundwater are unsuitable. Loose sandy and loamy soils with sufficient lime content are most favorable. Tolerant of some soil salinity. The olive is an evergreen subtropical tree up to 10 m or more in height. In terms of life expectancy, it is the champion among fruit crops; trees are known to be over 2000 years old. Enters fruiting 3-12 years after planting. From the age of 3-4 years, trees propagated by cuttings bear fruit, later - in the 10-12th year - plants of seed origin. From 10 to 50 years, the olive yield increases annually, from 50 to 200 years it remains at a certain level, then it drops if the trees are not rejuvenated. Among the evergreen subtropical crops, the olive is the most frost-resistant. Mature trees withstand short-term temperature drops to minus 12-18 °C. The root system of trees of seed origin or olives grafted on seedlings is distinguished by its power, it penetrates the soil to a great depth. Trees grown from cuttings have an underdeveloped root system without a tap root. The breed is relatively drought-resistant, but for satisfactory fruiting it needs at least 600-750 mm of precipitation annually. Plants have 2 waves of shoot growth: from April to June and from the end of July (or from the second half of August) to September. Flowering occurs in late May - early June. Pollination occurs with the help of wind. Plants are cross-pollinating, some varieties do not produce a crop when self-pollinated. Olives need dry air and plenty of sunlight to grow successfully.
There are more than 500 varieties of olives, of which about 25 are the most common in industrial culture: Ascolano, Manzanillo, Seviklano, Mission, Coregiolo, Mastoid, Monaki, Krymsky-172, Nikitsky-1, Nikitsky-ll, Baku-47, Baku-68, Azerbaijan Zeytuns, Shirin Zeytuns and others. The Ascolano variety comes from Italy. Its fruits are large, oval (height - 28-32 mm, diameter - 24-26 mm, average fruit weight - 8-9 g; ratio of pulp mass to stone mass 8,2:1). Dark purple fruits on long stalks are located on the branches in groups or singly. The variety is very productive, late ripening, it is considered one of the best for use in salted form and in canned food. Variety Manzanillo (Manzanillo) with large, oval fruits (height - 26-27 mm, diameter - 22-28 mm, average weight - 6,5-7,0 g). The color of the fruit is dark purple, shiny. Used for salting, pickling and oil production. Variety Sevillano (Sevillano) - large-fruited (diameter more than 25,4 mm, weight - up to 10-12 g). Used for canning and as a table variety. Variety Mission (Mission) - fruits of medium size, oval, universal in purpose: for salting, canning and oil production. Variety Coredgiolo (Coredjolo) - fruits are small, elongated-oval (height 18-20 mm, diameter - 12-14 mm), almost black, on short stalks, creamy flesh. An early ripening variety, very productive, one of the best for oil production. When laying plantations, olives feed areas vary. On fertile soils and in areas with weak winds, plants are placed according to the scheme 10 x 10 m and 10 x 8 m (100-125 trees per 1 ha); in areas with less fertile soils and in more frost-prone places - 8 x 8 m, 7 x 7 m, 8 x 6 m (156-204 trees per 1 ha). In areas with strong frequent winds and infertile soils, as well as in more frost-prone places on the slopes, the feeding area is set from 8 x 8 m to 5 x 5 m (156-400 trees per 1 ha). The olive is grown in high-stem, low-stem and bushy forms. Globular and elm-shaped crowns are the most traditional. Rejuvenation of skeletal branches or pruning by 1/3-V 2 of their length is carried out every 15-20 years. Olive fruits are harvested manually as the fruits ripen or with the help of MPU-12 and VUM-15 fruit harvesters, the principle of which is to shake the fruits onto a tarpaulin using the vibration of the trunk and skeletal branches. Early-ripening varieties begin to ripen from early October, mid-ripening - in November, late-ripening - in November - December. The timing of harvesting is determined by the appearance of the fruit. For preservation of green "piculi" fruits, they are harvested when the maximum size of the fruit is reached, while the dark green color of the skin should turn into light green or greenish yellow; for canning and pickling - when the fruits have acquired a purple or burgundy color; for dry salting - when the skin has become black. With an average yield of 20 kg per tree and placement of 200 trees per 1 ha, about 4 tons of fruits are obtained. With an average oil content in fruits of about 25%, about 1 ton of high-quality olive oil is obtained from 1 ha. When processing fruits into "piculi", according to generally accepted standards, about 18 thousand cans (0,5 liters) are obtained. Fresh fruits are inedible due to the presence of the bitter glycoside oleuropein. It is removed from the fruits by special treatment with a 1-2% alkaline solution. Most of the fruits are used for oil extraction. After the first light cold pressing, a Provence oil of the first grade is obtained. By the second pressing already from the pomace, oil of the second grade with a greenish-yellow tint is obtained. The third pressing yields a lower quality table oil. In the process of subsequent hot pressing of the waste, wood oil is obtained, which is used for technical purposes. Authors: Baranov V.D., Ustimenko G.V.
European olive (cultivated olive, European olive, olive tree), Olea europaea. Botanical description of the plant, area, methods of application, cultivation
There are two forms (subspecies) - wild (Olea europaea var. sylvestris) and cultivated (Olea europaea var. europaea). Both have a diploid set of chromosomes 2n = 2x = 46. Olive European, or Mediterranean - a subtropical evergreen tree 4-5 meters high (up to 10-12), less often - a shrub 2-4 m tall. The trunk is knotty, twisted, usually hollow in old age. When young, the tree's bark is silvery gray and wrinkled, but over time it becomes thicker and the cracks deepen. The branches are knotty, long, in some varieties - drooping. The leaves are simple, almost sessile, leathery, narrow-lanceolate, entire, gray-green, silvery below, do not fall for the winter and renew gradually over 2-3 years. Fragrant flowers are very small - from 2 to 4 millimeters long, whitish, with two stamens, located in the axils of the leaves in the form of paniculate brushes. In one inflorescence from 10 to 40 flowers. Depending on the region, olive trees bloom from late April to early July, and the flowering lasts only eight days. If a tree experiences drought or a lack of nutrients 6 weeks before flowering, then the yield drops sharply, as the number of flowers decreases. The olive is not a honey tree, it does not produce nectar - a substance that insects could collect and pollinate flowers. Therefore, pollination occurs only with the help of wind. Moreover, some olives self-pollinate, and one tree is enough to complete the process of pollination. Approximately 10% of the flowers turn into fruits - drupes with smooth skin, elongated-oval, 0,7 to 4 centimeters long and 1 to 2 centimeters in diameter (depending on the variety), with a pointed or blunt nose, with a fleshy pericarp ( like cherry or apricot), often with an intense waxy coating. Hundreds of varieties of olives are grown all over the world. Their fruits differ in size, shape and taste. The main color of the fruit, contrary to a common misconception, does not depend on the variety, but on the degree of ripeness of the fruit. Schematically, olives are green in September-October, turn brown in November, and turn black in December-January when they are fully ripe. At the same time, the intensity of the color and its shades, for example, a purple hue, depend on the variety. The fruit stone is very dense, with a furrowed surface, contains 1 or 2 seeds. Fruit ripening occurs 4-5 months after flowering. The fruits are harvested from September to December. Productive olive tree after 20 years. The tree bears fruit every 2 years. The homeland of the olive is the southeastern Mediterranean. It first began to be cultivated in Greece, where it is grown in large quantities to this day. Today, the cultural form of the European olive is grown in all Mediterranean countries, in Abkhazia, on the Black Sea coast of Russia (in the region of Gelendzhik, Tuapse and Sochi) and on the southern coast of Crimea, in Georgia, Azerbaijan, Turkmenistan, Iraq, Iran, Pakistan and northern India . The olive is also grown in the Crimea, and it can grow not only on the southern coast, but also on the rest of the peninsula. According to inaccurate data, olives have been cultivated in the Crimea since 1785. Now you can find individual patriarch trees that are 400-500 years old. There are also group plantations in the form of small groves. In the Nikitsky Botanical Garden grows the oldest olive tree in the Crimea, which is about 2000 years old. In 1560, the olive was brought to America, where it is cultivated mainly in Peru and Mexico. Now the olive can be found all over the world - it grows from Spain to China and North Africa. There is no such continent, with the exception of Antarctica, there is no such temperate or warm zone where you will not find an olive. The distribution of the olive around the world speaks for itself - the tree needs heat and is very sensitive to cold. For the Mediterranean olive, areas where the average annual temperature ranges from 15 to 20 ° C are suitable. Wood will not withstand temperatures below 10°C or excessive moisture. The range of the olive is spreading, and global warming over the past decades means that the trees now live in more northern regions. European olive does not grow wild, but can be found in natural secondary biotopes throughout the area of cultivation. For example, in Greece, in older mountain pine forests (100 or more years old) far from settlements, on the edges and clearings, you can find abandoned, but continuing to "cling to life" olive trees, which are several hundred years old. The fruits of the olive tree (olives) are the richest in fats - the yield of oil on an absolutely dry matter, depending on the variety, ranges from 50 to 80%. On the basis of physico-chemical parameters and oil content, olives can be roughly divided into two groups: those rich in oil and those less rich. Olives, rich in oil content, belong to the oilseed group. The second group includes varieties suitable for processing, or canned varieties. The main indicators in evaluating canned varieties are the diameter of the fruit, its weight and the ratio of pulp and stone (the smaller the stone and the more pulp, the more valuable the fruit), the properties of the pulp and its quality. Also, the grade of olives is determined depending on the place of growth, color, degree of maturity and size. . Olives are also rich in proteins, pectins, sugars, vitamins: B, C, E, P-active catechins, contain salts of potassium, phosphorus, iron and other elements. In addition, carbohydrates, catechins, phenol carboxylic acids, pectin substances, and triterpene saponins were found in fruits. The leaves contain organic acids, phytosterol, oleuropein glycoside, resins, flavonoids, elenolide lactone, bitter and tannins, essential oil, which includes esters, phenols, camphene, eugenol, cineol, citral and alcohols. The leaves contain glycosides, organic acids, bitterness, flavonoids and tannins.
Since ancient times, people have eaten olive fruits and made olive oil from them. Edible varieties of olives are pickled with or without a stone. Canned olives, dry-salted black olives, and especially stuffed ones, have a piquant taste, are an appetizer, delicacy canned food that complements the range of food products, and most importantly, they have healing value. However, you should not try freshly picked olives, because. they are very bitter and sour. First, they need to be treated with salt or charcoal to soften the taste. Olive oil is the main product for which this crop is mainly cultivated. Approximately 90% of the world's fruit harvest goes to the production of olive oil, which, even without preservatives, has a long shelf life, which is of great importance for its export around the world. The mass fraction of oil, its chemical and physical properties depend on a complex of factors, the soil and climatic conditions of the year, agrotechnical measures, and the pomological variety. Olive oil is used in the food industry as well as in the production of delicacy canned fish (sprats, sardines). The raw pulp of the fruit contains up to 80% non-drying oil, which includes unsaturated fatty acids - oleic (75%), linoleic (13%) and linolenic (0,55%). Unlike animal fats, they are not only not harmful, but bring considerable benefits to the body. The fact is that the acids included in them - the main component of vitamin F - are necessary as a building material for cell membranes, and the body itself synthesizes them only partially. When used regularly, roasted or raw, olive oil greatly helps the body fight aging, promotes bone growth and nutrition, and has a beneficial effect on the digestive process. They try to replace cinchona with the bark of the olive tree, and the infusion of the leaves has healing properties, reduces pressure, dilates blood vessels and prevents the development of diabetes. The leaves are harvested during the flowering period of the plant and dried in the shade in the fresh air or in dry, well-ventilated areas. This ancient fruit crop was widespread even in primitive society; even then people used its healing and nutritional properties. Nowadays, the total area of cultivated olives is measured in millions of hectares. Olive oil is used not only in food, but also in the cosmetic industry. The second and lower grades of oil are known as wood oil and are used to lubricate machines and in soap making. Greenish-yellow, heavy, strong and curly, olive wood lends itself well to polishing and is used to make furniture. It is also prized by woodcarvers, and is used for inlays and for the manufacture of expensive turning and carpentry products. Ancient Greek legends say that the clubs of Hercules were made from olive wood, Ulysses (Odysseus) defeated the Cyclops in the Odyssey with a pole from the olive tree. The color of olive wood is heterogeneous, light brown with yellow veins, it is easy to process, grind, it does not age for a long time. It is often used by carpenters and sculptors. In Tunisia, olive tree wood is used for handicrafts. At all times, olive wood was used to make kitchen utensils: bowls, spoons, pestles and mortars. The olive is also used as an ornamental plant, as a decoration for avenues, parks and squares. Olives are also a good ameliorant on terraced mountain slopes steeper than 10-12°. They make the soil resistant to erosion and subsidence, which is very important in stopping landslides, soil erosion and useless discharge of water from precipitation. Oliva loves deep soil, adapts to calcareous soil, clay and acid composition. The tree grows without any problems thanks to its powerful root system - a "carpet" in which the necessary supply of nutrients accumulates. Several trunks can come out of the same carpet, which looks like the tip of an iceberg and gives the impression that the tree is growing from a mound. But appearances are deceiving, despite the several trunks of this beautiful tree, each olive is fed from a separate root. As the trunk grows, it thickens at the root, bends and its center becomes sunken. It is said that the hundred-year-old olive is still young. The olive is a monoecious plant, but cross-pollinated, so when planted, two plants are planted in each hole for effective pollination. However, the olive is very disease resistant, the only fatal disease being root rot. Hundreds of varieties of olives are grown all over the world. Their fruits differ in size, shape and taste. But, despite the common misconception that they are different varieties, there is no difference between green, brown and black olives, because their color changes as they ripen. The olives are green in October and November and turn black in December when they are fully ripe. In autumn, when the fruit is filled with juices, the olive harvest begins. To preserve the quality appearance of the olives, they are harvested with large and small rakes, or by hand. Pickers have to be careful not to damage the leaves. Branches full of olives are carefully processed, the fruits fall to the ground in a net stretched around a tree, or on a cloth spread on the ground. The olive tree is very prolific, 15-20 kilograms of fruits are harvested from each tree, and if the tree grows in favorable conditions, then more than a hundred. However, the yield is greatly reduced if there is no wind at the time of pollination, or if the tree is attacked by pests such as psyllid, olive moth or starlings. In the first place in the collection of olives is Spain, followed closely by Italy and Greece. In large farms, the harvesting process has been mechanized, but some small plantation owners still harvest olives by hand. Horses are also sometimes used for collection if the ground is very uneven. After harvesting and washing in clean running water, the olives are stored in their own juice or brine, stuffed, sweetened or prepared with Jerusalem artichokes, as in Marseille. Olives are also pressed and made into oil. First appeared in antiquity and spread in the Middle Ages, the method of crushing and rubbing olives between two stones, and then squeezing the resulting mass is still used today. Modern millstones use the same principle, but whatever it is, it takes five kilograms of olives to produce a liter of oil. Depending on the variety of olives, the degree of maturity and the skill of the grower, the taste of virgin olive oil can vary greatly. But regardless of the quality, it is one of the most easily digestible vegetable fats, containing a large amount of unsaturated fatty acids.
European olive (cultivated olive, olive tree). Botanical description of the plant, areas of growth and ecology, economic importance, applications
Evergreen subtropical fruit tree 4-12 m high of the olive family. Since ancient times, it has been widely cultivated along the shores of the Mediterranean Sea. A dove holding an olive branch in its beak has been the emblem of the world since ancient times. Greek settlers brought olives to the southern coast of Crimea. Individual trees in the Crimea currently reach 500 years of age. Large industrial olive plantations are concentrated on the Black Sea coast of the Caucasus, in Azerbaijan, Turkmenistan and the Crimea. The fruit of the olive is an oblong, ovoid or spherical drupe 2-3,5 cm long, with fleshy, oily flesh and a very hard stone. The fruits contain about 70% fatty oil, which includes glycerides of oleic (up to 80%), palmitic (up to 10%), stearic (up to 5-8%), linoleic, arachidic and other acids. In addition, the fruits contain anthocyanins, pectins, carbohydrates, catechins, waxes. Leaves contain essential oil, organic acids, phytosterol, resins. Eugenol and camphene are found in the essential oil. Olive fruits, fresh and salted, are eaten. By cold pressing, olive oil of the highest quality is obtained from them - "Provencal". Olive oil is used in food, in the canning industry and medicine. The second grades ("wooden" and technical oil) are obtained by pressing the pulp and seeds after heating; these oils are used for technical purposes, lighting and in soap making. The best varieties of oil are used in medicines for internal use, in emulsions as an enveloping, emollient and gentle laxative for cholelithiasis. In addition, it is used as a solvent for some drugs intended for subcutaneous and intramuscular administration. "Wooden" oil is used externally as a basis for ointments, patches. In folk medicine, olive oil was used as a laxative for constipation, analgesic for gastric colic, antitoxic for poisoning (alternately with warm milk and warm water), externally - for bruises, bee stings, wasps. In the experiment, it was shown that an extract from olive leaves, when administered internally to animals, causes a decrease in blood pressure, which is explained by the effect on peripheral vessels; increases diuresis, slows down intestinal motility, slows down and deepens breathing. Fresh leaf extract is more active than dry leaf extract. In some countries, they are treated for hypertension. Authors: Dudnichenko L.G., Krivenko V.V.
Olive. Interesting plant facts
What is an olive? The European olive, also known as the olive tree (Olea europaea L.), belongs to the olive family (Oleaceae). Trees live 300-400 years, and begin to bear fruit from 10-12 years. Olives are also called the black fruits of the olive tree. According to the botanical classification, the olive is a drupe (one stone with a fleshy pericarp). The unripe fruits are yellowish green, while the ripe ones come in a variety of colors - almost black, dark blue or deep purple. In other languages, there is no special word for black olives. Are all black olives ripe? Most buyers deal with canned olives. They are green and black, but the degree of maturity, or rather, their immaturity, is the same: both are harvested in October, when the olives are already at their maximum size, but still very bitter. To get rid of bitterness, the fruits have to be soaked in brine for months, but manufacturers have learned to speed up the process by treating the olives with alkali. After processing, the fruits are well washed and salted; there is no alkali left in them, as well as the corresponding inscription on the tin can. And if oxygen is also passed through an alkaline solution, the olives turn black before our eyes. This is how a product is obtained, which in Russia is called "olives", and in other countries - black oxidized olives (Black oxidized olives). They quickly turn pale, so a black fixative, iron gluconate, is added to the brine. This salt is usually declared in the composition of the product and exposes the oxidized olives. There is no harm from them, but there is not much benefit either. But October olives are hard, they can be safely shaken off the tree and raked with a shovel - this is a cheap export product. The inhabitants of the Mediterranean do not recognize "black oxidized" at all, preferring the ripe fruits of hand-picked in December. By this time, only a slight bitterness remains in them, which is removed by soaking the olives in brine with the addition of red wine vinegar. The olives are soft and melt in your mouth. Fruits not taken from the tree in December wither on the branches, and the bitterness disappears naturally. Sun-dried January olives are highly valued in the Mediterranean. Once harvested, they are preserved in coarse sea salt with a little olive oil. And to make it even tastier, people brought out special table varieties of olives. They are distinguished by juicy, tender pulp, and the bone is easily separated from them. What is an olive blond? In November, the olives are not yet ripe, but are no longer as hard and bitter as in October. At this stage of ripening, regardless of the variety, they are called blond, blond or golden olives. (Actually, their color ranges from pink to brown.) To remove the bitterness from golden olives, they are soaked in water with red wine vinegar and stored in brine. What are the benefits of olives? The fruits of the olive tree are high in protein and fiber, so they are nutritious and stimulate the intestines. Olives are rich in vitamins C, E, P and B vitamins, as well as potassium, phosphorus and iron. They also contain polyphenols, which prevent the formation of blood clots in the vessels. Experts say that olives contain almost all vitamins and microelements necessary for a person. All this, of course, applies to natural olives that have not been treated with alkali. But the main value of the fruit is oil, which makes up to 80% of the raw pulp of olives. It contains almost all the useful substances that olives are rich in. What is olive oil? The better the olives and the more carefully the oil is squeezed out of them, the more valuable it is. The best (and most expensive) is called "super virgin" or "supernatural" - it says extra virgin olive oil on the bottle, and in Russia it is called "Provencal". It is squeezed out by the softest pressing (only one liter is obtained from 5 kg of olives) and at a temperature not exceeding 27 ° C. Provence oil does not contain any additives or preservatives. Provence oil is thick, dark and bitter. It can be heated up to 208 ° C - at a higher temperature it starts to smoke, so they are only seasoned with salads, but not used for frying. However, for non-specialists, Provencal and olive oil are synonymous. What is oil acidity? One of the indicators of the quality of the oil is its acidity, that is, the content of free fatty acids in it. In a good oil, fatty acids are present in the composition of triglycerides, and when the oil deteriorates, the acids "come off" from the glycerin. The acidity of the oil is measured in weight percent. In Provencal oil, it is not higher than 1%, that is, in 100 g of the product there can be no more than 1 g of free fatty acids, or 0,8 g of oleic acid, the main component of olive oil. Why is olive oil refined? The quality of the oil depends on many factors. If the olives, for example, are of poor quality or have been pushed harder, the olive oil is no longer extra virgin. It is quite suitable for dressing salads, but lacks the exquisite taste of Provence oil. When the content of free oleic acid in it exceeds 3,3 g, the oil must be refined, that is, chemically purified. The taste of refined oil is not the same, and the content of nutrients, too. When refined, the oil loses phospholipids, part of vitamin E and carotenoids. But there is little oleic acid in it, up to 0,3 g, it does not become cloudy, does not form a precipitate and is stored longer. In addition, you can fry with refined olive oil and even use it in a deep fryer - with repeated heating, it does not form carcinogenic substances. Manufacturers call this oil Light - obviously because of its neutral taste and transparency. There is also pure olive oil, or olive oil, - a mixture of refined oil and 5-15% high-quality cold-pressed oil. It turns out a relatively inexpensive product with a slight olive flavor, which can be fried. What is wood oil? Wood oil is pressed from olive pomace and seeds, and at a high temperature. It's cheap, but it doesn't taste good anymore. According to some reports, it is not safe to eat because hot-pressed oil may contain carcinogens. Therefore, wood oil is used for technical needs: it is used for the production of soap, oil lamps and oil lamps are filled with it. It burns well, almost without soot. So what are the benefits of olive oil? Olive oil contains sterols, which block the absorption of dietary cholesterol in the intestines, and antioxidants: carotene, vitamin A, and tocopherols. Antioxidants and vitamin E counteract the aging of the body. Oleic acid, which is predominant in the composition of olive oil, prevents the development of breast cancer. It is also worth mentioning terpenes, which promote the secretion of bile acids, and phospholipids, the main components of cell membranes. Olive oil contains oleocanthal - a substance of a rather complex structure. It is an ester of tyrosol, a natural phenolic antioxidant. Recently, oleocanthal has attracted the attention of physicians, who discover its miraculous properties. For example, it is a pain reliever that works just as well as ibuprofen. True, 50 grams of oil contains approximately 10% of the equivalent of an "adult" dose of ibuprofen, that is, to achieve an analgesic effect, the patient must swallow a pound of oil. In addition, oleocanthal has anti-inflammatory and antioxidant effects. We will not talk about its other properties yet - we will wait for confirmation from scientists.
Olive oil increases the sensitivity of cells to insulin and therefore serves as an effective means of preventing type XNUMX diabetes, reduces the risk of cardiovascular disease and obesity. By the way, about obesity. Olive oil, like any other, is very high in calories (900kcal / 100g), so they do not drink it in glasses, but simply replace some of the other fats with it. What is the best way to store olive oil? Store olive oil in a cool dark place, so it will stand for two to three years. But an open bottle must be used within one to two months, otherwise the oil will go rancid. Sometimes the oil in the refrigerator becomes cloudy or there is sediment in it. In this case, the bottle is exposed to heat or kept under running warm water. The oil becomes transparent again, and heating does not affect its taste. Why do we need an olive branch? Unripe olives contain the bitter glycoside oleuropein, which people do their best to get rid of. Meanwhile, this is the most valuable substance that has antimicrobial, antiviral, antifungal and even antiparasitic activity. Fortunately, the leaves of the olive tree are saturated with oleuropein. Even in ancient times, they were used to treat fevers and purulent wounds, and even for the mummification of the dead. A decoction or infusion of olive leaf is good for respiratory infections and reduced immunity, high fever and glycemic attacks in diabetic patients. For the prevention of fungus, experts recommend a local warming wet compress of olive leaves. In addition to oleuropein, olive leaf contains vitamin C and the bioflavonoids rutin, luteolin and hesperedin. These substances have a beneficial effect on blood vessels. To prevent hypertension, you also need to drink a decoction: boil 20 dry or fresh olive leaves in 300 ml of water for 15 minutes, strain and drink hot one cup in the morning on an empty stomach and one cup at night. So the olive branch can serve not only as a symbol of peace, but also as an emblem of medicine. Author: Ruchkina N.
Cheerful old age of the olive. Featured article
A funny custom was among the ancient inhabitants of Hellas. Pour vegetable oil on the heads of guests. And the guest was not offended. On the contrary, he was very flattered. The more you poured, the better you felt (the more you pour, the more you respect!). At solemn ceremonies, the heads of the most honored guests were smeared with oil. And even kings. Lily, of course, not in vain. It was believed that the oil strengthens the hair, rejuvenates the scalp. And not only heads. In the Middle East and Africa, when possible, they rubbed the whole body. However, many still keep this ritual. Of course, it is difficult for us to imagine how it is possible to walk around with oil on it. You will be all sticky, clothes will stick. And the stains will remain. There was, however, one daredevil and in 1976 he decided to try the Arabic ritual on himself. For some time he anointed himself with oil and found out that it does not linger on the skin, but is immediately absorbed. And from this the body does not become sticky and greasy. On the contrary, it becomes velvety, elastic and very fresh. From time immemorial, olive oil has been considered the best of vegetable oils. And the most useful. No wonder so many attempts have been made to grow the olive (olive tree) where it did not grow. The British tried to approve it on their islands. Got accustomed well. Bloomed luxuriously. But it didn't bear fruit. In the damp climate of foggy Albion, pollen got wet, and pollination failed. The British, practical people, managed to use the landings for another purpose. They turned them into their favorite living fences. But, alas, it was not possible to get the oil. Their mistake was repeated by the Americans in Florida. The Florida peninsula is also humid. With the fruits there came the same embarrassment. And the living fences of the Americans, it seems, were not interested. True, the Americans did not have a special need for their own olive oil. Europe supplied the New World with this product in abundance. But the Second World War began. Oil from Europe did not come. It has been replaced by cheaper varieties. And suddenly, in the first post-war years, it again shone on the American market. The labels said: "20% olive oil." The experts took a sample and said: "I can't believe something, it's nothing but a fake!" And sent to the laboratory for analysis. There was a very precise way of determining. Olive oil contains a special substance - squalene. There is little of it in other oils. The analysis justified the traders. In the new product, squalene turned out to be exactly as much as it should be. Experts were at a loss. And then, quite by accident, we learned that a certain gangster firm was buying up squalene, which remains an unnecessary waste at a vitamin factory. Why is he buying? Is it for mixing in vegetable oil? Chemists surreptitiously labeled the squalene with a harmless acid and found the fake. There was not an ounce of olive oil in the sales mix.
Of course, the olive is not only famous for oil. Its fruits, olives, from which oil is pressed, are very tasty in themselves. It's not just people who love them. Birds too. Thrushes and magpies like fatty, juicy flesh. They throw away the stone and thus act as sowers of olive trees. Hawk-nosed birds do the opposite. They eat out the bone. They are of little use to the olive tribe. Mice also specialize in bones. There is another, third usefulness of the olive. It survives where the soil is as dry as stone and where no other tree grows. If you drive from Baku airport to the city, then the road runs through just such a dry, barren area. The land is dry and saline. Oliva helps out here too. It is the only deciduous tree that can survive almost without water. Its greyish, as if dusty leaves, perhaps not very beautiful, but perfectly endure the fierce incandescence of the sun's rays. All the strength of the olive, perhaps, is not only in the leaves, but also in the roots. No tree has such roots. They are like a tangled ball of gigantic proportions and always startle travelers when the wind strips them, blowing the soil from under the base of the tree. Thanks to such a successful design, the olive intercepts moisture from any neighbors. The ancients knew this and never dared to plant a dry-loving tree in the vineyards. Otherwise, they were left without grapes. The fig tree was planted instead of the olive. The dense tent of the fig tree foliage, although it obscured the light from the vine, protected it from the heat and retained the necessary moisture. The world harvests very few olives. Oil gets even less. If you divide it among the inhabitants of the planet, each would get half a bottle. If you look at the map, it is not difficult to notice a curious thing. The lion's share of olives is grown along the shores of the Mediterranean Sea. The climate for a tree with gray leaves is the most suitable here. Most olives are harvested in Italy and Spain. And they eat them there more than in other countries. Salty. Marinated. Eat with bread and drink wine. Even cheese is soaked in olive oil. This is the same La Mancha cheese that was made in the days of Don Quixote. Since then, he has not changed at all. Author: Smirnov A.
Olive. Useful information
Olive oil, or Provence oil, is especially prized for its taste, although very few people in the North are fond of olives, or olives, from which this oil is extracted. Since ancient times, olive groves have been common in the Mediterranean countries, especially in Palestine. At first, olive oil was used not only for food, but also for lighting, for anointing the hair and body. The olive branch among the ancient peoples served as a symbol of peace. This symbol of peace - a white dove with an olive branch in its beak - is accepted in our time. Olive trees live sometimes 2000 years. In the Crimea, in the Nikitsky Botanical Garden, five-hundred-year-old olive trees grow. Olive groves are also found in the Caucasus along the Black Sea coast. Of particular importance are olive plantations in Turkmenistan, where they bear fruit more abundantly. The "ascolano" variety, which in Spain produces 20 kilograms of fruit from a tree, produces up to 50 kilograms in Turkmenistan. Central Asian olives contain up to 40 percent oil. Author: Verzilin N.
European olive (cultivated olive, European olive, olive tree), Olea europaea. Recipes for use in traditional medicine and cosmetology
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European olive (cultivated olive, European olive, olive tree), Olea europaea. Tips for growing, harvesting and storing
The European olive (Olea europaea) is a cultivated tree grown mainly for olive oil and food production. Tips for growing, harvesting and storing European olive: Cultivation:
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