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The olive tree is a relic of times gone by. There are whisperings of these old trees in early literature and some claim that the geriatric trees in the Garden of Gethsemane have witnessed Jesus praying.
Olive trees are native to the Mediterranean basin where they thrive in sunshine and dry weather. It used be believed that the olive tree will only grow near the coast but this wiry tree is being discovered also in backyards of eager gardeners where the winter is mild. The Neolithic people of the 8th millennium were already collecting the wild olive. Olive?s were being pressed into valuable oil by 4500 BC which we now know as present day Israel.
Any deli shop worth it?s salt has olives for sale. Get your taste buds wrapped around some big green olives, pitted and stuffed with almonds and garlic. Yum!
In it?s natural state the olive is a bitter fruit but some clever enthusiasts soon discovered to bring out the best of the olive is to ferment them or cure them in lye or brine. Presented on a platter together with other little delicacies they make for fine party fare. The most common olive is the greek Kalamata which is a black olive and named after the town Kalamata.
Olive oil is a treat and has been used through out history for ritual and medicinal purposes. Olive oil is great for massaging and can even be used as a sexual lubricant! Extra native virgin olive oil implies that the olives have been cold pressed and the oil is of a high quality.
Tastes great on salad.
Try this easy recipe for a healthy and invigorating dressing:
6 Table spoons extra native virgin olive oil
2 Table spoons white balsamico
1 clove crushed garlic
Freshly ground sea salt
1 teaspoon organic honey
Mix all ingredients together and pour over salad.
The point is that the olive is a great source of health inducing ingredients. Did you know the olive contains the highly sought after Omega 3 which are very useful for keeping the cholesterol levels down?
Olives also contain Essential Fatty Acids which the body cannot produce on it?s own.
Other positive elements of the olive are:
? Phenols
? Tocopherols
? Sterols
In the United States producers of Olive Oil may place the following health claim on product labels, ?Limited and not conclusive scientific evidence suggests that eating about two tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.?
Due to the interesting taste and nutritional value of the olive this little fruit is growing popular amongst food designers and gourmets. But the olive also is finding it?s way into organic beauty products.
Viva la Olive!
Alissa Mattei is a degreed food technologist with a heart for olives. She is a sought after "olive consultant" and travels the world teaching food corporations how to recognize the quality of an olive so it can be introduced into a product range.
Visit Alissa at http://www.casamontecucco.com |
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