Showing posts with label olive oil. Show all posts
Showing posts with label olive oil. Show all posts

Olive Oil: Nature's Remedy - A Deep Dive into Its Nutritional Benefits and Culinary Uses

The Golden Elixir: Olive Oil and Its Health Benefits

Olive oil, a staple in the Mediterranean diet, has long been revered for its numerous health benefits. Extra virgin olive oil, in particular, is considered a superfood due to its rich nutritional profile and powerful antioxidants.

The Health Benefits of Olive Oil:

Heart Health:

  • Reduced Risk of Heart Disease: Olive oil is rich in monounsaturated fatty acids, which can help lower bad cholesterol (LDL) and raise good cholesterol (HDL).
  • Lower Blood Pressure: Regular consumption of olive oil can help reduce blood pressure, a major risk factor for heart disease.
  • Improved Blood Flow: Olive oil can help improve blood flow, reducing the risk of blood clots and stroke.

Anti-inflammatory Properties:

  • Reduced Inflammation: Olive oil contains compounds with potent anti-inflammatory properties, which can help alleviate chronic inflammation associated with various diseases.
  • Pain Relief: Some studies suggest that olive oil may help reduce pain and inflammation, particularly in conditions like arthritis.

Brain Health:

  • Improved Cognitive Function: Olive oil's antioxidants can protect brain cells from damage caused by oxidative stress.
  • Reduced Risk of Alzheimer's Disease: Regular consumption of olive oil has been linked to a lower risk of developing Alzheimer's disease and other forms of dementia.

Skin and Hair Health:

  • Moisturizing Properties: Olive oil can help moisturize and nourish the skin, reducing dryness and irritation.
  • Hair Health: Olive oil can help strengthen hair, reduce hair loss, and promote hair growth.

Other Benefits:

  • Weight Management: Olive oil can help you feel fuller for longer, reducing your overall calorie intake.  
  • Bone Health: Olive oil may help improve bone health by increasing calcium absorption.
  • Reduced Risk of Type 2 Diabetes: Regular consumption of olive oil has been linked to a lower risk of developing type 2 diabetes.

How to Incorporate Olive Oil into Your Diet:

  • Cooking: Use olive oil for sautéing, grilling, or roasting.
  • Salad Dressings: Create delicious and healthy salad dressings with olive oil, vinegar, and herbs.
  • Dipping: Use olive oil to dip bread or vegetables.
  • Skin and Hair Care: Apply olive oil directly to your skin and hair for moisturizing and conditioning.
By incorporating olive oil into your daily diet, you can reap the many health benefits of this golden elixir.

The economic importance of the olive tree.. The use of wood in the manufacture of the finest types of wooden furniture. Animal feed, soil fertilization, fuel and wall decontamination

The olive tree is especially important for Arabs and Muslims, including:

- The olive tree is one of the most important trees that grow in occupied Palestine, lost Muslim Spain, Sinai, Syria and Lebanon, as the Prophet (peace and blessings of Allaah be upon him) said: "A blessed tree".

- Wood is used in the manufacture of the finest types of wooden furniture.

- Cannabis (remaining after the oil age) is used for animal feed, soil fertilization, fuel and wall decontamination.

- Olive tree leaves are used to treat diseases of the teeth and gums when chewing green.

- Olive tree gives about 60 kg of olive used in pickling and nutrition and produces olive oil.

- The olive tree lasts more than 5 thousand years, and does not need much effort in care is really a blessed tree.

So after that we do not eat olive oil and we do not paint it and look after the olive tree that blessed tree !!!!

Olive oil and baby feed.. Securing the baby's needs of the fatty substances necessary for the good growth of the bones and brain in addition to enriching the vitamin as necessary for this growth

The importance of fatty substances in general in childhood is due to the large number of units lost due to the vitality of the child and its important role as an appetizer as well as the lack of the meal leads to the lack of utilization of protein materials and that the milk contains 8.3% of the fatty acid linolenic acid, While this percentage of the acid is reduced to 1.6% in cow's milk.
Pediatricians confirm that children who are deprived of their mothers' milk are susceptible to many diseases, especially if they are fed on skimmed milk.
This has prompted pediatricians to use cow's milk mixed with vegetable oils.
They are advised to get the optimal amount of linoleic acid and fear of overuse by using seed oils which should be kept more than animal fats.
They assert that olive oil can be used to convert cow's milk To human milk because it contains almost the same proportion of linoleic acid, which is easy to digest and absorb because it contains the acid aloeic as mentioned earlier and more soluble and absorption of different vitamins.
Therefore, olive oil is the nourishing oil of the child, which can provide the baby's needs of the fatty materials necessary for the good growth of the bones and brain in addition to the richness of vitamin as necessary for this growth.
In fact, olive oil, which contains a balanced structure, easy digestion and absorption, rich in vitamins and antioxidants, is not only useful to infants but is considered to be one of the best fatty substances for both pregnant and lactating women, as well as for older children.

Olive oil in baby's diet:
Your baby starts to eat the little pots? Ideally, it should begin the food diversification around 6 months. Some parents start around 4 months, because baby is tired of drinking milk. Can you add olive oil to your diet? No.
Olive oil is to be added with vegetables when baby is 6 months old, not before. The addition of this oil must be done smoothly. There is very little case of allergy. It will be advisable, nevertheless, to mix this oil with a food of which one knows already that the child does not have an allergic reaction. Why not start with milk?
Contrary to popular belief, olive oil is not fatter than butter, quite the opposite! It has many vitamins (A, K and E), monounsaturated fatty acids, omega 3 and 6, and has antioxidant properties. There is also oleic acid, which is also present in breast milk, and allows the child's brain to grow and grow.
It is recommended to use extra-virgin olive oil, preferably organic and first cold pressed: our olive oil from Portugal meets all these conditions.
It is important to vary the fat for good growth of the infant. Vegetable oil such as rapeseed oil, sunflower oil, grapeseed oil, nuts, hazelnut, wheat germ, fish, etc.), cream or butter. Pediatricians recommend raw fat every day until the child is three years old.

Maturation of olive fruits.. The oil produced by the green fruits is characterized by bitter taste and green color in addition to rich aromatic compounds and less acidity

The amount of oil extracted from the fruits depends on the degree of maturity as the quantities of oil increase with the increase of the maturity of the fruits and even colored in black.
The mature fruits (green color), they give less amount of oil compared to mature fruits black color. The oil produced by the green fruits is characterized by bitter taste and green color, as well as rich in aromatic compounds and less acidity.
As for the mature fruits, they give more oil and a higher proportion, but the aromatic compounds are few and more acidic.
It is also more transparent (lighter color) than green fruit oil.

Maturation of olive fruits.. The oil produced by the green fruits is characterized by bitter taste and green color in addition to rich aromatic compounds and less acidity

The amount of oil extracted from the fruits depends on the degree of maturity as the quantities of oil increase with the increase of the maturity of the fruits and even colored in black.
The mature fruits (green color), they give less amount of oil compared to mature fruits black color. The oil produced by the green fruits is characterized by bitter taste and green color, as well as rich in aromatic compounds and less acidity.
As for the mature fruits, they give more oil and a higher proportion, but the aromatic compounds are few and more acidic.
It is also more transparent (lighter color) than green fruit oil.

Injury of olives with various pests.. Fruit injury in the fly and damage and loss of fruit. Hydrolysis of fruits and oxidation of oil due to exposure to air

The injury of olive fruits to disease pests macrophama and insect (olive mite and fruit fly) to the loss of large quantities of oil annually in addition to the poor quality, where the injury of fruit fly to damage and loss of fruit on the other hand, the hole caused by the fly during the laying of eggs in the fruit and during the exit of the insect The whole allows for the entry of many fungi that work on the hydrolysis of fruits and oxidation of oil as a result of exposure to air. This leads to a series of biochemical reactions that cause poor output quality. Hence the importance of controlling the pests that affect the olive trees and their fruits in order to obtain better production and good quality of oil.

Olive watering.. The exposure of olive trees to drought led to a decrease in the proportion of oil formed from fruits

Although most of the olive trees are planted in the rain-fed lands, studies and research indicate that the exposure of olive trees in the summer and early autumn to drought led to a significantly lower proportion of oil produced from the fruit compared to the trees that were irrigated. In general, irrigation of trees during the dry months leads to better production of olives and oil.

Olive fertilization.. Add organic, chemical and mineral fertilizers to meet poor and low fertility soil conditions

Olive trees, like other fruit trees, need to be grown and produced to add organic and mineral fertilizers, although they bear poor and low fertility conditions. However, the experiments confirm that the amount of oil in fruits depends heavily on the quantity and method of adding organic and chemical fertilizers. In order to provide the basic nutrients of this tree and on time for the sake of better production.

olive oil.. Medicine and effective treatment for many diseases and different stages of human life. Most of the consumption of essential fatty materials

The olive tree is considered the tree of ancient civilizations. Archaeological excavations indicate that the history of olive oil is linked to the history of the Mediterranean Sea and since the Bronze Age. Many scientists believe that natural Syria was the first to know olive growing since 6000 years, as confirmed by the archaeological discoveries in Ugarit on the coast Syrian, where they found packages of oil were destined for export to the countries of the Mediterranean.
Ancient historical books refer to the interest of different peoples and across the different ages in this agriculture, and many of them consider it a symbol of peace and love. The olive tree was mentioned in the heavenly messages, as mentioned in the Holy Bible,
Christ chose olive groves to hold his prayers. In the Qur'an, mention is made of olive and oil in more than one location (figs, olives, and years). In another sura, the Qur'an is similar to the light of God (God is the light of the heavens and the earth like the light of God). For the east and the west, its zeitiness is barely brightened, even if it is not touched by the fire of light on light, God will guide its light to whom it pleases, and God will strike parables for men.
He also praised the Arab Holy Prophet Muhammad (r) mentioning it (God bless the oil and olives) and also said (Eat oil and Adhnaa it is a cure for seventy diseases including leprosy).
Olive cultivation flourished during the Islamic conquests because the Arabs transferred this agriculture to most of the countries that opened it. Olive cultivation is currently one of the most important crops in the Mediterranean countries and it depends on the livelihood of millions of individuals and families. It should be noted here that the olive tree is different from the rest of the fruit trees with its foot and long life and its quality and its tolerance to harsh environmental conditions. It is considered one of the most important rainfed crops, which continue to yield their fruits to more than a quarter of the world's population. Hundreds of years ago, until the Second World War and olive oil, the bulk of the consumption of essential fatty materials in the producing countries. However, after the rapid spread of other vegetable oils, thanks to the development of methods of manufacturing and refining these oils appeared to be of interest at the expense of olive oil due to the low prices compared to olive oil and intensive advertising campaigns.
However, olive oil was able to make its way into international trade and even invaded many countries such as North and South America and Northern Europe. The area planted with olives also expanded year after year due to the increased demand for this substance of high nutritional value, Another vegetarian to enjoy. According to statistics of the International Olive Oil Council, global production of olive oil is estimated at 1.5 million tons.
The number of trees in the Syrian Arab Republic has expanded significantly in the last ten years. In 1983, the number of trees reached 30 million trees, estimated to produce about 470,000 tons of fruits. And the rest to extract oil, which is a traditional food sources on which the majority of the population of this country depend. This is in addition to the many uses of olive oil as medicine and effective treatment for many diseases and different stages of human life.

olive oil.. Treatment of allergies, gastrointestinal problems, swelling of the lymph nodes, debility, swelling of the joints, pain, lack of appetite, swollen sinuses and respiratory problems

The olive fruit tree (Olea europaea) is a good food source and resistant to plant diseases. The juice, vinegar, or powder of olive leaves is a strong antibiotic and antiviral. It strengthens the immune system, which protects the body from diseases and infections and reduces the symptoms of cold, fecal, and herpes viruses. Oleuropein, a powerful anti-bacterial drug such as viruses, parasites, yeast bacteria and protozoa, inhibits their growth.
Prepared olive oil is considered a cold-pressed olive fruit (called virgin oil) or solvents. It treats frequent allergies, digestive problems and mild laxative. Swelling, joints, pain, lack of appetite, bloated sinuses, respiratory problems, especially asthma, skin ulcers, tremors, anxiety, infections and muscle weakness. The Greeks used them to clean wounds and heal them. They are antibacterial, fungus, parasites and viruses. They use hemorrhoids and a light diuretic. Gout, hypoglycemia, blood pressure and strengthening of the immune system. This is useful in the treatment of viral diseases, lupus, hepatitis, AIDS, prostate, psoriasis and bladder infections. RIP.
The leaves contain the effective Oleuropein, which is antioxidant, removes atherosclerosis and rejuvenates the tissues because of vitamin E. Olive also has 3 strong antioxidants, hydroxytyrosol, vanillic acid, and verbascoside, which are useful in the treatment of rheumatoid arthritis. The digestion of leaves may cause cold-like symptoms because they attack viruses, but this condition wears off after several days. The fruits of the green olives are the immature fruits and the structure are mature fruits.
The oil contains a high proportion of unsaturated fats, vitamin E, k, polyphenols, chlorophyll, pheophytin, sterols, squalene and compounds that give it odor and flavor. Olive oil because it contains unsaturated oils (laznk) because it is made up of acid oleic acid, which reduces the level of low-density lipoprotein LDL-cholesterol harmful and increase the proportion of high-density lipoprotein HDL-cholesterol and these fats have made the Mediterranean peoples who eat olive oil Bufra, Do not get cardiovascular disease, and reduce the incidence of breast cancer. The presence of phenols, vitamin E and other natural antioxidants prevents the oxidation of fat and avoid the formation of Free Radicals that damage cells in the body. The presence of aroma, chlorophyll, natural flavor and pheophytin make oil increase the secretion of the stomach and facilitate the absorption of natural antioxidants that protect the body tissues from damage. Vitamin E is the best and highest percentage found in any vegetable oil. This is why you keep it from being oxidized by storage. The color of the oil is associated with the presence of chlorophyll, pheophytin and carotenoids and the presence of these colors depends on the cultivation of olives and the date of collection, soil and climate and the maturity of the fruits of olive and the age of the era. Therefore, we find that olive oil protects the body from oxidizing substances and hardening of the arteries and prevents the formation of gallstones gallstones and prevent infectious infections and lining the stomach to protect from the ulcer and activates the secretion of hormones in the pancreas and helps to absorb food digestive system, especially minerals and vitamins. Constipation is treated. And the presence of the first material that is available in the olive we find it helps to deposit the minerals in the bones and strengthens them, especially in children and the elderly and helps to develop the brain and nervous system and protects the body from the infection and helps in the growth and renew the cells and prevent stomach contraction. Moisturizing and nourishing for the presence of vitamins E, A, K and B. It is preferred to drink water abundantly 8 cups with it. Eat with salad, drink or put on beans or cheese or for fermentation. Virgin olive oil contains oxidants such as K, A, B, E and polyphenols. Monounsaturated fatty acids
It is beneficial and does not raise bad cholesterol (LDL cholesterol). And an olive oil soup spoon (14 grams) to give 120 calories and monounsaturated fats 77% and 9% saturated fats and the rest vegetable fats.

Types of olive oil.. Virgin olive oil. Refined olive oil. Pure olive oil

There are several types of olive oil, the most famous of which are:
- VIRGIN OLIVE OIL is the olive oil extracted without any changes in the qualities of oil.
- REFINED OLIVE OIL gets it from virgin oil after exposure to refining operations.
- PURE OLIVE OIL It consists of virgin olive oil and refined olive oil.

Olive cultivation.. The olive tree is distinguished by its foot, long life, good quality and tolerance for harsh environmental conditions

The olive tree is considered the tree of ancient civilizations. Archaeological excavations indicate that the history of olive oil is linked to the history of the Mediterranean Sea and since the Bronze Age. Many scientists believe that natural Syria was the first to know olive growing since 6000 years, as confirmed by the archaeological discoveries in Ugarit on the coast Syrian, where they found packages of oil were destined for export to the countries of the Mediterranean.
Ancient historical books refer to the interest of different peoples and across the different ages in this agriculture, and many of them consider it a symbol of peace and love. The olive tree was mentioned in the heavenly messages, as mentioned in the Holy Bible. Jesus chose olive groves to establish his prayers. In the Qur'an, mention is made of olive and oil in more than one location (figs, olives, and years). In another sura, the Qur'an is similar to the light of God (God is the light of the heavens and the earth like the light of God). For the east and the west, its zeitiness is barely brightened, even if it is not touched by the fire of light on light, God will guide its light to whom it pleases, and God will strike parables for men.
The Holy Prophet Muhammad (PBUH) also praised the Prophet (peace and blessings of Allaah be upon him) and said: "O God, bless in oil and olives."
Olive cultivation flourished during the Islamic conquests because the Arabs transferred this agriculture to most of the countries that opened it. Olive cultivation is currently one of the most important crops in the Mediterranean countries and it depends on the livelihood of millions of individuals and families. It should be noted here that the olive tree is different from the rest of the fruit trees with its foot and long life and its quality and its tolerance to harsh environmental conditions. It is considered one of the most important rainfed crops, which continue to yield their fruits to more than a quarter of the world's population. Hundreds of years ago, until the Second World War and olive oil, the bulk of the consumption of essential fatty materials in the producing countries. However, after the rapid spread of other vegetable oils, thanks to the development of methods of manufacturing and refining these oils appeared to be of interest at the expense of olive oil due to the low prices compared to olive oil and intensive advertising campaigns.
However, olive oil was able to make its way into international trade and even invaded many countries such as North and South America and Northern Europe. The area planted with olives also expanded year after year due to the increased demand for this substance of high nutritional value, Another vegetarian to enjoy. According to statistics of the International Olive Oil Council, global production of olive oil is estimated at 1.5 million tons.
The number of trees in the Syrian Arab Republic has expanded significantly in the last ten years. In 1983, the number of trees reached 30 million trees, estimated to produce about 470,000 tons of fruits. And the rest to extract oil, which is a traditional food sources on which the majority of the population of this country depend. This is in addition to the many uses of olive oil as medicine and effective treatment for many diseases and different stages of human life.

Production and consumption of olive oil in the world.. The Mediterranean region is one of the most productive and consuming areas of olive oil in the world

The Mediterranean region is one of the most productive and consuming areas of olive oil in the world. Its production accounts for about 98% of the world's production. The remaining 2% of the production is distributed in North America, Argentina and East Asia.
According to statistics of the International Olive Oil Council (1981-1983), world oil production reached about 1.5 million tons.

Stages of olive oil.. Cell division after decade. Hardening of the nucleus. Fill the cells. Green maturity. Full maturity The fruit is black

Studies and research conducted by many researchers indicate that at the stage of cell division after the contract there is no oil to be estimated. In the second phase, which is the stage of hardening of the nucleus that occurs in July and August, the proportion of oil is also few. The third stage is the stage of cell filling in which the oil increases significantly but it distinguishes in the fruits of the olive stages of maturity.
- First: the stage of green maturity and the oil in which the proportion of the most important.
- Second: the stage of full maturity and the fruits have become black color and the proportion of oil to the maximum.
 The fruits are completely black, but in the later varieties, the percentage of oil is highest at the end of December and early January. Genetics plays a large role in the amount of oil given by each species and its quality.
The study conducted by Dr. Deir Ali some olive varieties in Syria, where it was found that the proportion of oil in the oil category taken from the fields of (Azaz and Afrin) was 27.6% in the fruits of green, while 40.8% in black fruits and the same category, Only 12.4% in the Abu Salal-type used for pickling and taken from the olive fields in Palmyra.

Olive cultivation.. Improve soil susceptibility to rain water, mix and mix organic and mineral fertilizers and remove grasses

Tillage plays an important role in improving the soil's susceptibility to rainwater and also works to mix and mix organic and mineral fertilizers well. In addition, it works to remove grasses. Surface farming works to prevent cracking in the summer and thus reduce evaporation. All of these factors will eventually lead to a new relationship between moisture and soil ventilation, which improves the conditions for better production. Of oil and olives.

Fertilization of olive trees.. Add organic and mineral fertilizers to form their growth and production

Olive trees, like other fruit trees, need to be grown and produced to add organic and mineral fertilizers, although they bear poor and low fertility conditions. However, the experiments confirm that the amount of oil in fruits depends heavily on the quantity and method of adding organic and chemical fertilizers. In order to provide the basic nutrients of this tree and on time for the sake of better production.

irrigation olive trees.. Irrigation of trees during the months of drought leads to better production of olives and oil

Although most of the olive trees planted in Syria are planted in the rain-fed lands, studies and research indicate that the exposure of olive trees in the summer and early autumn to drought led to a significantly lower proportion of oil produced from the fruit compared to the trees that were irrigated. In general, irrigation of trees during the dry months leads to better production of olives and oil.

Injury of olive fruits disease pests macrophama and insect.. Fruit injury in the fly leads to damage and loss of fruits and hydrolysis of fruits and oxidation of oil as a result of exposure to

The injury of olive fruits to disease pests macrophama and insect (olive mite and fruit fly) to the loss of large quantities of oil annually in addition to the poor quality, where the injury of fruit fly to damage and loss of fruit on the other hand, the hole caused by the fly during the laying of eggs in the fruit and during the exit of the insect The whole allows for the entry of many fungi that work on the hydrolysis of fruits and oxidation of oil as a result of exposure to air. This leads to a series of biochemical reactions that cause poor output quality. Hence the importance of controlling the pests that affect the olive trees and their fruits in order to obtain better production and good quality of oil.

Maturation of olive fruits.. Undigested fruits (green color) give less amount of oil compared to mature black-colored fruits

The amount of oil extracted from the fruits depends on the degree of maturity as the quantities of oil increase with the increase of the maturity of the fruits and even colored in black.
The mature fruits (green color), they give less amount of oil compared to mature fruits black color. The oil produced by the green fruits is characterized by bitter taste and green color, as well as rich in aromatic compounds and less acidity.
As for the mature fruits, they give more oil and a higher proportion, but the aromatic compounds are few and more acidic.
It is also more transparent (lighter color) than green fruit oil.

Maturation of olive fruits.. Undigested fruits (green color) give less amount of oil compared to mature black-colored fruits

The amount of oil extracted from the fruits depends on the degree of maturity as the quantities of oil increase with the increase of the maturity of the fruits and even colored in black.
The mature fruits (green color), they give less amount of oil compared to mature fruits black color. The oil produced by the green fruits is characterized by bitter taste and green color, as well as rich in aromatic compounds and less acidity.
As for the mature fruits, they give more oil and a higher proportion, but the aromatic compounds are few and more acidic.
It is also more transparent (lighter color) than green fruit oil.
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