Useful and medicinal properties of the European olive
European olive( Olea europaea L.) - a tree of the olive family with a dense crown, leathery elongated-oval leaves. An evergreen fruit tree 4-12 m high, often with a curved, knotted trunk and rushes. Leaves are small, tselnokraynie, opposite, lanceolate or elongated-oval, leathery, from above dark green, from below silvery-gray, live 2-3 years. Flowers are bisexual, with 2 stamens, small, whitish, 8-40 in a paniculate brush. Blooms in May-June, ripen in September-December.
Fruit is elongated-oval, ovate or round, with a silvery-gray color, with a fleshy, juicy, oily pericarp.
In Russia this tree is cultivated on the Black Sea coast( in the Crimea, in the Caucasus), as well as in Azerbaijan, East Georgia and in the south-western part of Turkmenistan. Its homeland is the south-eastern part of the Mediterranean coast.
From olives produce provencal and so-called wooden oils.
In olives, at least 70% of olive oil, it is also called "provencal", which is associated with the main area of its production - the French province of Provence.
Provencal oil consists of unsaturated acids, it has many vitamins, so it is useful in the treatment and prevention of atherosclerosis. Apply it and as a gentle laxative for cholelithiasis, as well as with gastrointestinal diseases.
Ways of using
In scientific medicine, even top-quality olive oil( olive oil) is used mainly externally( ointments).
In folk medicine use even third-rate oil from olives. Inside it is used for constipation( as a laxative), pain in the stomach, with poisoning( eat alternately with warm water and warm milk).Outer oil from the fruits of the olive tree is used for bloating( in children), with scab of the scalp( also in children), with headaches( buried in the ear), bruises, bites of bees, wasps and bumblebees.
Extract from olive leaves used in hypertensive disease, it lowers blood pressure, normalizes breathing, has a diuretic effect.
The main purpose of olives is to get olive oil, the best edible vegetable oil, which has a pleasant taste and smell. Various salad dressings are prepared from it.
Oil is widely used in cooking, in the canning industry, especially in fish. Salted olives, olives, are equally important. Canned food from them are presented in a wide range. Olives are stuffed with lemon, almonds, red pepper, garlic, anchovies. A tangy taste and a pleasant aroma possess canned from unripe fruit. Olives canned with bones and without them.
Olives, olives and olive oil are very popular in French, Italian, Greek, Spanish and many other cuisines of the Mediterranean countries. In these countries, olives are added to salads, lasagna sauces, added to pizza toppings, olive oil is prepared with gravy from garlic for spaghetti, and much more.
French refueling
4 servings
6 tbsp.spoons of olive oil, 2 tbsp.spoons of wine vinegar, 2 teaspoons Dijon mustard, a decent pinch of powdered sugar, salt and freshly ground black pepper.
Shake all the ingredients in a jar with a screw cap. Keep in the fridge.
Vinaigrette refueling
4 servings
6 tbsp.spoons of olive oil, 2 tbsp.spoons of wine vinegar, 2 tsp chopped shallots, 7 teaspoons of sugar powder, 1 tbsp.a spoon of chopped parsley, salt and freshly ground black pepper.
Shake all the ingredients in a jar with a screw cap. Keep in the fridge.
Tomato salad with olives
In France, prepare a salad of tomatoes with olives.
700 g of tomatoes to scald with boiling water, peel and thinly cut.
Olive( 75 g, pitted) and onion( 1 piece) chop and combine with six tablespoons of olive oil, two tablespoons of white wine vinegar, 1/2 teaspoon of salt, two tablespoons of French mustard, add ground black pepper,5 tbsp.spoons of sour cream, 1 tbsp.spoon of green parsley. Fill this mixture with chopped tomatoes. Serve the salad with pâté or cold pork.
Carrot and olive salad
4 servings of
50g rubbed on a coarse grater young carrots, 16-20 stuffed olives, 3 tbsp.spoons of orange juice, 1 st.a spoonful of lemon juice, 150 ml of soy sauce, chopped parsley.
Mix carrots and black olives, stirring, pour orange and lemon juice. Using a fork, enter the soybean dressing, stirring thoroughly. Roll up the salad on a dish and decorate with chopped parsley.
Paste from green olives
4 servings
150 g( incomplete glass) of large green olives without seeds, 1 peeled from seeds and chopped green chili, 2 chopped onions, 1 tbsp.spoon of chopped capers, 2 tbsp.spoons of chopped parsley leaves or cilantro, 2 chopped cloves of garlic, 2 tbsp.spoons of olive oil, 100 grams of cottage cheese, toasted slices of French bread.
In a mortar, rasstolkite all ingredients to a puree state or with a mixer, cook a puree of all elements with 3 tbsp.spoons of boiling water. Serve to the table on the toasty slices of French bread.
Spaghetti Sauce
In Italy it is prepared this way: 1 kg of tomatoes, 3 tbsp.spoon olive oil, 1 onion, 1 teaspoon sugar, 1 clove garlic, 1 tsp salt, 1/4 tsp hot red pepper, a can of canned olives without pits, 2 tbsp.spoons of grated Parmesan cheese and 2 tbsp.spoons of green parsley. Peel the tomatoes from the peel, grind in a combine. Fry onion in olive oil, mix with chopped garlic. Put the tomatoes, sugar, salt, hot pepper into a frying pan, bring to a boil and sink under the lid for 15 minutes. Olive with a knife and combine with tomato paste, add Parmesan cheese and parsley.