17 facts about Krak des Chevaliers
Krak des Chevaliers, the magnificent fortress of the Knights of St. John, is one of the largest, most famous, and until recently best-preserved stone ...
It is not known exactly when and where the first olive tree, characteristic of the Mediterranean region, grew. Paleobotanists claim that wild olives grew as early as 50.000 years ago, but growing olives and producing oil began about 5000 years ago. Olives began to be grown first in Palestine and Syria, then spread to Turkey, Greece, Italy, France, and Spain. Hippocrates recommended olive oil for ulcers, muscle pain, and cholera. Today, we can't imagine life without olives and oil.
The appearance of the fruit varies depending on the subspecies of the European olive.
Vegetable oil accounts for 14-40% of the fruit's weight.
There are also ivory-colored olives.
Green olives are harvested before ripening and coloring but after they have reached the right size. Color-changing olives are harvested as they ripen and black olives are harvested at full maturity.
Oleuropein belongs to the coumarin derivatives. It is present in every part of the plant, although its concentration can vary considerably from one part to another. The concentration of oleuropein in young fruit can be as high as 140 mg/g. Oleuropein acts against viruses, bacteria, fungi, molds, and parasites. It can also inhibit platelet aggregation.
That's why it has been cultivated in dry climates for thousands of years.
Leaves have a layer of hairs on the surface, a high density of tissues, and a thick cuticle. The constriction of the stomata also affects the regulation of the plant's water economy.
The length of the leaf is 30-50 and the width is 10-15 mm. The upper surface of the leaf is gray-green, smooth, and glossy, the lower surface is paler and mossy.
An abundant crop is usually harvested every two years.
If the trees are irrigated, the yield per tree can reach 100 kg in commercial cultivation.
The European Union countries produce the most, at about 30%, followed by Turkey and Egypt.
Olive oil called olive oil is pressed from the ripe, black fruit. Oil pressed from the first pressing, without heating or using increased pressure is referred to as "extra virgin "and is the best table oil. Subsequent pressing yields an oil of inferior quality - kitchen oil. The third pressing, which involves heating the fruit or adding hot water to it, yields the worst quality oil, for non-food purposes.
It helps lower levels of low-density lipoprotein (LDL), commonly known as "bad cholesterol." Studies have shown that olive oil raises levels of high-density lipoproteins (HDL), which are positive for the body.
