Ripe olive. What is tastier and healthier? Olives and black olives are the same

22.08.2019 Soups

Where do olives grow

	green olives	Black olives (black olives)
calories	145 kcal	115 kcal
Squirrels	1 g	0.84 g
Fats	15.3 g	10.68 g
Carbohydrates	3.8 g	6.26 g
Cellulose	3.3 g	3.2 g
vitamins
Vitamin A	0.019 mg	0.02 mg
beta carotene	0.231 mg	0.237 mg
Beta cryptoxanthin	0.009 mg	0.009 mg
Lutein + Zeaxanthin	0.51 mg	0.51 mg
Vitamin B1	0.021 mg	0.003 mg
Vitamin B2	0.007 mg	-
Vitamin B4	14.2 mg	10.3 mg
Vitamin B5	0.023 mg	0.015 mg
Vitamin B6	0.031 mg	0.012 mg
Vitamin B9	0.003 mg	-
Vitamin C	-	1.5 mg
Vitamin E	3.81 mg	1.65 mg
Vitamin K	0.001 mg	0.001 mg
Vitamin PP	0.237 mg	0.037 mg
Minerals
Potassium	42 mg	9 mg
Calcium	52 mg	94 mg
Magnesium	11 mg	4 mg
Sodium	1566 mg	735 mg
Phosphorus	4 mg	3 mg
Iron	0.49 mg	3.32 mg
Manganese	-	0.02 mg
Copper	0.12 mg	0.25 mg
Selenium	0.001 mg	0.001 mg
Zinc	0.04 mg	0.22 mg
Fatty acid
Omega 3 fatty acids	0.092 g	0.065 g
Omega 6 fatty acids	1.215 g	0.847 g
palmitic	1.691 g	1.179 g
Stearic	0.338	0.236 g
Palmitoleic	0.123 g	0.086 g
Oleic	11.144 g	7.77 g
Gadoleic	0.146 g	0.032 g
Linoleic	1.215 g	0.847 g
Linolenic	0.092 g	0.064 g

For men

For women

The benefits of different forms

Application methods

Harm of olives

Contraindications

with pancreatitis;
with cholecystitis;

Question-answer Which olives are healthier - green or black?

Why do you want olives?

Most Mediterranean dishes use olives in their composition - the benefits and excellent taste of these fruits make it possible to add them to many recipes. European olive is recommended for both men and women due to its healing effects.

Where do olives grow

European olive, the fruits of which are olives, is a heat-loving plant growing in southern countries. Most often it is found in the Mediterranean states: Greece and Turkey, Israel, Italy and Spain. Spain is the main supplier of olives on the world market, not inferior to superiority for many years.

In addition to the main habitat, olive trees are grown in Iraq and Iran, Turkmenistan, India, Peru and Mexico. In Soviet times, the European olive was grown on the Black Sea coast and in the Crimea, as well as in Abkhazia, Georgia and Azerbaijan.

Are olives a fruit, vegetable or berry?

Olives are often referred to as berries and fruits: it is a small seed fruit that resembles cherries or plums. From the point of view of botany, they belong to the group of drupes: these are fruits that have only one stone and are not considered berries.

Olives belong to the group of drupes

Olives are like berries in size, like fruits in structure, like vegetables in taste. But at the same time, they do not belong to any of these groups: the fruits of the olive are allocated to a separate family "Olive". The genus of this plant is "Olive", and the species is "European Olive".

Why are olives black and olives green?

Olives and black olives are the fruits of the same tree, which is called the European Olive. The difference between them lies in the degree of maturity: green color indicates immaturity, and dark color indicates the full ripeness of the fruit.

Olives, known as “black olives” in Europe, are not actually black in color: their rich dark hue is closer to purple or brown tones. One side of olives is often darker than the other, and the stone is not removed from them.

Olives and black olives grow on the same tree

On sale, you can often find olives of a uniform blue-black color without pits. This shade is obtained artificially by adding chemical preservatives to unripe green olives. After such processing, no useful properties remain in pseudo-olives.

The chemical composition of olives and BJU

The beneficial effect of olive fruits on the body is due to the components in their composition.

A table with the composition of black and green fruits, which takes into account calories, BJU, the amount of vitamins, minerals and fatty acids.

	green olives	Black olives (black olives)
calories	145 kcal	115 kcal
Squirrels	1 g	0.84 g
Fats	15.3 g	10.68 g
Carbohydrates	3.8 g	6.26 g
Cellulose	3.3 g	3.2 g
vitamins
Vitamin A	0.019 mg	0.02 mg
beta carotene	0.231 mg	0.237 mg
Beta cryptoxanthin	0.009 mg	0.009 mg
Lutein + Zeaxanthin	0.51 mg	0.51 mg
Vitamin B1	0.021 mg	0.003 mg
Vitamin B2	0.007 mg	-
Vitamin B4	14.2 mg	10.3 mg
Vitamin B5	0.023 mg	0.015 mg
Vitamin B6	0.031 mg	0.012 mg
Vitamin B9	0.003 mg	-
Vitamin C	-	1.5 mg
Vitamin E	3.81 mg	1.65 mg
Vitamin K	0.001 mg	0.001 mg
Vitamin PP	0.237 mg	0.037 mg
Minerals
Potassium	42 mg	9 mg
Calcium	52 mg	94 mg
Magnesium	11 mg	4 mg
Sodium	1566 mg	735 mg
Phosphorus	4 mg	3 mg
Iron	0.49 mg	3.32 mg
Manganese	-	0.02 mg
Copper	0.12 mg	0.25 mg
Selenium	0.001 mg	0.001 mg
Zinc	0.04 mg	0.22 mg
Fatty acid
Omega 3 fatty acids	0.092 g	0.065 g
Omega 6 fatty acids	1.215 g	0.847 g
palmitic	1.691 g	1.179 g
Stearic	0.338	0.236 g
Palmitoleic	0.123 g	0.086 g
Oleic	11.144 g	7.77 g
Gadoleic	0.146 g	0.032 g
Linoleic	1.215 g	0.847 g
Linolenic	0.092 g	0.064 g

The chemical composition depends on the particular variety of fruit and on the method of their processing. Canned, pickled and salted olives contain fewer nutrients than fresh ones. Useful properties of olives

The benefits of olive fruits for the human body are invaluable.

Due to the composition, saturated with fatty acids, vitamins and minerals, they are indispensable for many diseases:

In atherosclerosis: vitamin PP and fiber regulate the amount of cholesterol in the blood, helping to cope with its excess.
In cardiovascular diseases: high content of potassium, vitamins B6 and PP lowers blood pressure, strengthens the vascular walls.
In case of metabolic disorders: it contains little sugar, a lot of fatty acids, as well as vitamins B6, C and E, which reduce blood sugar levels and speed up metabolism.
With disorders of the nervous system: they normalize cerebral circulation and have a slight sedative effect, improve the functioning of the central nervous system and PNS.
With anemia: black fruits contain a lot of iron and vitamin C, which improves its absorption and increases the level of hemoglobin in the blood.
With arthritis, arthrosis, osteochondrosis and gout: phosphorus and calcium in the composition strengthen bones and joints.
For digestive problems: fiber improves the digestion and absorption of food, helps with constipation and other gastrointestinal disorders.
When losing weight: the low calorie content of the product, as well as vitamins B6 and C in its composition, which regulate metabolism, allow you to quickly get rid of excess weight.
In infectious diseases: vitamins C and E increase the activity of the immune system, providing a preventive and curative effect in case of colds.

Olives are also very useful for children and adolescents: fatty acids have a beneficial effect on a growing body.

For men

The benefits of olives for men are as follows:

Vitamin E improves blood circulation and sperm quality, and also prevents the destruction of testosterone by insulin.
Fatty acids cleanse blood vessels, improve blood flow to all parts of the body - including the genitals.
Vitamin B9 prevents early baldness and stimulates new hair growth.
Vitamin B6 strengthens the walls of blood vessels, eliminating circulatory insufficiency.
Zinc increases the level of testosterone in the blood.

To achieve the best effect in the fight against erectile dysfunction, men should consume 10-15 fruits per day.

Olives cleanse the blood vessels

For women

The benefits of olive fruit for women's health are due to the following:

Vitamins C, E and selenium prevent the spread of free radicals, slowing down aging and reducing the risk of developing cancer.
Vitamins A and B improve the condition of hair and skin: hide wrinkles and inflammation, strengthen hair, accelerate its growth and give it shine.
Calcium and phosphorus strengthen the nail plates and teeth.
Monounsaturated fats, vitamins A and E promote fertility and increase the chances of conceiving a child.
Vitamin B6 thins the blood and strengthens blood vessels, prevents varicose veins and thrombosis during pregnancy.
Low calorie content allows you to use the fruit on a diet.

Olives for women are useful not only when taken orally: the fruits and oil from them can be used externally as part of homemade masks for the face, hair and body.

Olives prevent thrombosis

The benefits of different forms

Regardless of the form in which olives are sold, they have a beneficial effect on the body.

Each storage method has its own advantages:

Fresh olives: contain the maximum amount of nutrients, but are unsuitable for food. Fresh fruits are strongly bitter, have an astringent property.
Cured: Prepared by drying in the sun. Unlike pickled and salted fruits, they do not contain salt and potentially harmful preservatives, and retain the greatest amount of vitamins and minerals.
Pickled: less healthy than fresh or dried fruits, but with the right cooking technique, they retain most of the useful properties. Canned and salted fruits last longer, taste better, and often contain healthy spices.
Olive oil: used internally both on its own and as part of various dishes. It is also used in face and hair masks, creams and scrubs, for wiping and cleansing the skin, as part of cleansing enemas.
Olive leaves: used in cooking as a seasoning, also brewed as a tea. They relieve tension and anxiety, prevent cardiovascular diseases, tone up and strengthen the immune system.

Olive leaf tea is good for the cardiovascular system

Application methods

Olive fruit is the most common ingredient in Mediterranean cuisine, found in almost every recipe. Their uses are unlimited: olives are used in recipes for pizza, pasta and focaccia, in many salads and soups, as part of pesto and a variety of meat and fish dishes, fried or baked in the oven.

Olive fruits are often used as a decorative element for hot dishes - they look aesthetically pleasing and do not interrupt the taste of the dish. They also decorate alcoholic cocktails: if you eat alcohol with olives, they will begin to resist toxins and reduce hangovers.

Olives resist alcohol toxins

Another use of olives is as a snack. They can be present in canapés or used independently: in canned, dried or salted form. It is permissible to eat 7-10 fruits per day.

Harm of olives

Black olives in a jar can harm the body. If these are not real olives, but artificially colored fruits, they contain harmful additives. These are caustic soda, in the solution of which the olives are kept for a week, and ferrous glutonate, which gives the blackened pseudo-olives a stable color.

Both of these additives can cause allergies in the consumer, in addition, after prolonged treatment with them, the beneficial properties of olives disappear. If a color stabilizing additive E579 is present in the composition of the canned product, it should not be purchased.

Also, the excessively salty brine in which they are stored can harm the body.

Contraindications

Due to the choleretic properties of olives, you can not use:

with pancreatitis;
with cholecystitis;
with exacerbation of gallstone disease.

Also, canned olives, containing a large amount of salt, should not be eaten with hyperacid gastritis, children under 3 years old and women who are breastfeeding.

Olives should not be consumed if there are stones in the bile ducts

Q&A Which olives are healthier - green or black?

Black olives, or olives, contain vitamin C and manganese, which are absent in green fruits. Also, olives are less caloric, and they have more copper, zinc, calcium and vitamin A. Otherwise, green olives are superior to black fruits: they contain more vitamins, macro- and microelements, and various fatty acids.

It is preferable to eat both types of olive fruits: this way the body will receive the greatest amount of useful elements.

Why do you want olives?

Cravings for certain foods can occur due to disease and nutritional deficiencies. The desire to eat olives appears as a result of a lack of sodium salts in the body.

It may also indicate a dysfunction of the thyroid gland.

A strong desire to eat olives may indicate disorders in the thyroid gland.

Can you eat olives with pits?

Olive pits are considered a very useful product: they contain no less useful substances than the fruit itself. Due to their large size, they are inconvenient to swallow, and they are poorly digested, so most often the bones are consumed orally after grinding with a blender or coffee grinder.

Olive pits are rich in useful elements

Black and green olives are useful fruits that have a beneficial effect on the body. They have a positive effect on his work, have an excellent taste and fit perfectly into many dishes.

Benefit

healthy olives

Bones are useful too

More than 20 years ago, canned olives appeared on the shelves of our stores and immediately gained popularity among consumers. Many do not know that black and green olives are the fruits of the same tree - European olives (or olives), harvested and preserved at different stages of maturity. Only in Russia, mature olives that acquire a black color after conservation are called olives; all over the world, fruits of any color are called olives.

For canning, universal and table varieties are used, the content of vegetable fats in which is less than that of oilseed varieties, from which very useful olive oil is made.

The benefits of canned olives

Useful properties of the fruits of the olive tree practically do not depend on their degree of maturity. Their pulp is rich in oil, which contains a lot of fatty acids belonging to the omega-6 and omega-9 groups. Olives also contain plant sterols, B vitamins, ascorbic acid, and tocopherol. All these substances have a beneficial effect on the state of the cardiovascular system.

Phytosterols reduce the absorption of fats in the intestines, unsaturated fatty acids and vitamin E are involved in fat metabolism. Thus, the complex of these substances contained in the fruits of the olive tree stimulates the metabolism of fats and helps to reduce the level of cholesterol in the blood.

The pulp of olives contains quite a lot of fiber, which makes them useful for the digestive system. The calorie content of olives depends on the degree of maturity, in 100 g of green canned fruits there are about 160 kcal, and in the same amount of black ones - about 130-150 kcal.

Some studies have shown that phytosterols have anti-cancer properties, so regular consumption of olives and oil from them is useful for the prevention of cancer.

Which olives are healthier?

Before you buy canned olives, you should make sure that it is a fresh and high-quality product.

Today, you can find more than a dozen different types of canned olives on sale, they are harvested with and without pits, stuffed with paprika, lemon, almonds, anchovies and other fillers. With such an abundance, it is not easy to figure out which olives are the most useful, and whether there is a difference between black and green canned fruits. It turns out that the benefits of olives directly depend on the way they are preserved.

Black olives (black olives)

To begin with, I would like to deal with black olives, which we usually call black olives. The fact is that fruits that are fully ripe on a tree are never such a rich black color as we see them in jars. Their color can be brown, brown, dark purple, but not completely black. Coal black olives acquire in the process of conservation.

These black olives can be produced at any level of maturity, which is why many growers use green olives without waiting for them to ripen. They are placed in a solution of caustic soda, where they are saturated with oxygen, then soaked in water for several days, after which the resulting black color of the olives is fixed with ferrous gluconate. This method of production is the fastest and cheapest, but the finished product is of poor quality. Unripe olives are very easy to remove the stone, ripened fruits are too soft for this. That is why pitted black olives in iron cans, which have a relatively low price, are most likely the product obtained by the above method.

Green and ripe olives

Green olives with pits are considered healthier.

There is another way to preserve olives, which does not use chemicals and better preserves the beneficial properties of the product. But it, of course, requires much more time and costs. Both green and ripe fruits are preserved in this way. They are placed in containers (it is better if they are wooden barrels) and poured with a 5% solution of ordinary table salt. To activate the fermentation process, tomato juice, sugar, or some cultures of lactobacilli are added to the solution. The fermentation process lasts at least one and a half months, after which the olives are washed with clean water, placed in glass jars, filled with 7% saline and sterilized.

stuffed olives

Usually green olives are stuffed, from which it is easier to remove the stone, thus freeing up space for the filling. You will not find stuffed olives in stores, as they are more loose and fragile. However, the products that fill the fruits of the olive tree may be of poor quality. Unscrupulous producers can use spoiled fish, nuts, fruits, etc. For example, when purchasing olives with red fish, we, unfortunately, cannot be sure of its freshness, and the taste of olives and the salty brine in which they are stored can successfully mask the taste poor quality seafood.

Given all of the above, we can conclude that not all olives are equally useful. The most valuable for us are green unstuffed olives. If you really want to try stuffed olives, then it is better to choose a product with lemon, garlic, pepper and other vegetables or fruits. The least useful, and perhaps even harmful product is coal-black olives in iron cans.

Harm of canned olives

Individual intolerance to this product is extremely rare.

Canned olives should be used with caution in people suffering from arterial hypertension and kidney disease, as they contain a very large amount of sodium.

You should not buy cheap olives, a low price indicates a low quality of the product, the fruits can be poorly cleaned after chemical processing and the content of chemicals in them may exceed the allowable rate. Also, do not eat this product if it contains monosodium glutamate, flavorings, preservatives and other similar additives. When purchasing olives in glass jars, you need to pay attention to the expiration date and the tightness of the packaging. Expired or improperly stored product can lead to serious poisoning.

Channel One, the program “Expertise of things. Quality Control Department”, issue on the topic “Canned Olives”:

RIA Novosti, program "Fresh Food", issue on the topic "How to choose olives and black olives":

"Fresh food" - How to choose olives and black olives

More about the benefits of olives

Olives and weight loss

And again about diets

And a little more about olives

The olive tree grows mainly in Africa, Australia, in the tropical regions of Europe, South Asia. For the whole world, the division goes into green and black olives, and only in Russia is the division into olives and black olives accepted. Green fruits are harvested earlier than black ones.

Benefit

Olives, whose beneficial properties have long been known in the Mediterranean region, are not yet so popular in Russia, and someone does not even know about the richness of their composition and effect on the body. They are rich in manganese and calcium, which has a positive effect on the musculoskeletal system. Olives are even used in the treatment of joint pain. The benefits of black olives as a prevention of the formation of gallstones have been confirmed. You can use the fruits of the olive tree daily to prevent stroke, angina pectoris and heart attack. They are also very useful for the gastrointestinal tract due to the fact that they help to improve digestion and remove waste products from the body. Olives contain linoleic acid. One of its properties is a healing effect, it helps the speedy healing of wounds and cuts. Interestingly, black olives, whose beneficial properties are so numerous, can also relieve headaches.

They contain a lot of proteins, fats, sugar, ether and pectins, alcohol, vitamins C, B, F, E and P, iron, phosphorus, fiber and potassium are contained in sufficient quantities. If you eat olives at least once a week, the work of the heart will improve, the vessels will expand. Some elements of these Mediterranean fruits have a beneficial effect on the restoration and renewal of cells. In addition to these advantages, olives have other advantages. Useful properties are due to the antioxidants contained in them. Regular consumption of olives in food can prevent both the manifestation of early signs of aging and the progression of cancer.

healthy olives

The beneficial properties of olives and black olives are due to many factors, including the presence of vitamin E and phytosterols, which positively affects the reproductive function of women, so these products are recommended for pregnant women and those who plan to conceive. People suffering from colds or flu will benefit from olives contained in anthocyanins - coloring substances that strengthen the immune system and are generally a good anti-cold remedy. Extra virgin olive oil, eaten, will reduce the number of wrinkles due to the content of oleic acid.

Olives and healing of the body

You need to know how to properly use olives. Their useful properties depend on what kind of processing the black olives have undergone. If it is impossible to find fresh fruits, it is better to give preference to salted ones, which do not contain preservatives and vinegar. In this form, their benefits are better preserved. Due to the high content of vitamin A, the consumption of olives serves as a prevention of eye diseases. Vitamin E, also present in black olives, has a beneficial effect on the condition of the hair. The benefits for hair and skin from olives will be only if they are ingested. That is, with food.

Olives are good for the heart due to their high content of monounsaturated fats and antioxidants. Polyphenols have a beneficial effect on the cardiovascular system. They are able to strengthen the walls of blood vessels, prevent the formation of blood clots. Due to this, in turn, the wear and tear of the heart is reduced and its functions are improved. Thanks to the antioxidant activity of the substances contained in olives, the action of free radicals is neutralized. This prevents the appearance of cancerous tumors, premature aging.

Bones are useful too

Useful properties of olives, their harm is due to the chemical composition. Likewise with bones. Olive pits are commonly used for back pain caused by pinched nerves and sore muscles. It is necessary to crush half a glass of seeds and add to 200 ml of melted paraffin or wax. Cool the resulting mass a little and fill it with a rubber heating pad. Then the heating pad is applied to the affected area of the body for 20-30 minutes until the wax cools down. Do warming up daily, after the procedure you need to rest lying down, do not make sudden movements. Is it possible to eat olives with a stone? Useful properties of the latter in the treatment of neurological diseases, we discussed above. As for eating the whole fruit (along with the bone) - this is exactly what some inhabitants of the Mediterranean countries do - the opinions of experts about the benefits (or harms) of this method differ.

Recipes that include olives

Means to alleviate the condition of a patient with atherosclerosis: crushed 200 gr. olives put in a thermos and pour vegetable oil heated to 60 ° C. Insist 48 hours. Drink before meals 1 tablespoon 3 times a day.

You can get rid of edema with a tincture based on the fruits and leaves of the olive tree. In order to prepare the medicine, you need to pour a tablespoon of finely chopped olives and a tablespoon of leaves with a glass of boiling water, leave for 5-10 minutes in a water bath, then filter the raw materials and add another glass of warm water. You need to drink the infusion 1 tablespoon 3 times a day half an hour before meals.

To prepare an infusion that relieves high blood pressure, pour 1 tablespoon of leaves with a glass of boiling water, hold in a water bath for about 5 minutes, then strain and dilute with warm water. Take 1 or 2 tablespoons half an hour before meals 3 times a day.

How to include olives in your diet

The benefits and harms of olives depend both on human health and on the amount of consumption of these products. Eat olives preferably daily, but in small quantities. For example, add them to salads. Olives go well with fresh cucumbers, cheese, boiled chicken breast. In addition to salads, black olives can be added to soups, stir-fry, pilaf and other hot dishes, or used as a snack between meals.

For whom olives can be harmful

It is advisable for a person to limit himself by buying canned olives. The beneficial properties of them and olives can turn into harm to health if they are consumed excessively in food. For example, they will negatively affect the health of people suffering from cholecystitis. This is due to the fact that they have a fairly strong choleretic effect. In addition, olives are saturated with vitamin A, which is toxic in significant quantities and has a negative effect on the human body. Be especially careful with canned olives. When preserving, excipients are used, with excessive use of which an allergic reaction may occur. Especially dangerous can be ferrous gluconate, which is often used in the production of canned olives. Up to the appearance of a stomach ulcer in a person who abuses canned foods.

Often people think that olives and olives are completely different fruits of different trees. Nothing like this. Olives and olives - fruits from one tree - olives. The difference lies in the stages of maturity - green, not yet ripened olives are called olives, but black fruits that have reached their full ripeness are called olives. Many experts recommend eating olives constantly, referring to their benefits for the body. But how useful they are, or maybe vice versa - harmful, we will find out further.

Olives. Benefit and harm to the body

First, we will carefully consider the positive aspects of olives, that is, their benefits for the body. The first thing any expert will say is that olives have an ideal balance of nutrients. Olives contain in their composition a lot of manganese, as well as calcium - vital to humans. The use of olives in food has a beneficial effect on the functioning of the locomotor system - the calcium contained in them helps to strengthen bones, making them stronger and protecting against all kinds of diseases of the body's supporting system. In addition, the substances contained in the fruits help prevent the formation of stone deposits in the gallbladder. Olive fruits help the process of digestion, helping to remove harmful and unnecessary substances from the body. Olives also contain linoleic acid, which is known to help heal various wounds.

More about the benefits of olives

So, what else distinguishes olives? Health benefits and harms, if we consider them on the same straight line, stand in completely different proportions. The benefits of eating olive fruits are still much greater. Which of the women is not familiar with face and hand creams made on the basis of olive fruits? But the fact is that the peel of olives contains a lot of essential oils, which not only moisturize the skin, but also significantly nourish it.

Other cosmetic products made on the basis of olive fruits are also very useful - shampoos, balms, lotions, and so on. In addition, the constant use of olives for food is recommended for people prone to strokes, heart attacks and angina pectoris. But returning to ancient sources, you can find out that the Greeks sincerely believed in the mythical origin of these fruits, which, according to legend, the goddess of wisdom, Athena, gave people.

A few words about the dangers of olives

So, after listing the positive aspects of olives, it's time to find out how they can be harmful to humans. So, the fruits of the olive, beloved by many, are black, oily olives. Benefits and harms to human health is an eternal controversial issue. Today we will consider those aspects that can really negatively affect human health.

Olives have a very strong choleretic property - that is why they contribute not only to prevention, but also to the partial removal of stones from the gallbladder. That is why the use of olives is strictly prohibited for people suffering from cholecystitis. Another minus of olives is the too high content of vitamin A. Few people know, but in large proportions it can be toxic - cause poisoning of the body.

Olives and weight loss

So, we learned how useful and how harmful olives are. The benefits and harms to the body will be individual for each person, depending on the qualities and characteristics of the body. However, olives are often recommended to those who have decided to seriously lose weight. The main advantage of these wonderful fruits is that they perfectly satisfy the feeling of hunger. Again, it is not possible to eat olive fruits just picked from the tree - they taste very bitter. Therefore, before olives reach our table, they need to undergo serious processing. Usually this is soaking in brine, oxidizing in air, and then canning. In this form, ready-to-eat olives get on our tables.

Benefit and harm - both sides are relevant for weight loss. The benefit is that olives cannot be called a high-calorie product, the harm is that if there are a lot of olives, the weight will still increase, and overeating can also affect your well-being.

And again about diets

Green and black olives - the benefits and harms of losing weight. Olives are an extremely rich source of monounsaturated fats, which are the healthiest. Why does a person gain weight? Because over time, the body accumulates harmful fats, which begin to be deposited in solid reserves.

Monounsaturated fats reduce the accumulation of "bad" cholesterol, which is the most effective way to combat body fat. Another quality of the olive cannot be ignored. Benefits and harms - the calorie content of the fruit: there are twice as many calories in green olives as in black ones. Thus, going on a diet and eating green fruits, you can do little harm with unlimited consumption. By eating black olives, we get more benefits, as we consume half as many calories. But you still need to remember one thing - the smaller the portion, the lower the calorie content.

What else do you need to know when losing weight?

And here's something else that's important to know. Olives have a fairly low glycemic index. If explained in an understandable language, this will mean that when eating olives, we do not get energy abruptly - in one jerk, but gradually. Why is it good? Yes, because with a sharp energy boost, there is an increase in blood glucose - and this is not a very good indicator. With a gradual supply of energy, this does not happen. Increased glycemia, in turn, causes a person to constantly feel hungry, and the more hungry we are, the more we will eat. When we eat olives, we quickly dull the feeling of hunger, which then does not arise for quite a long time. These are the olives. Benefit and harm ... The properties of the fetus in the end still outweigh in a positive way.

How to include olives in your diet?

We have carefully considered what olives are. The benefits and harms to the body are also now familiar to us. It remains to figure out how and how much olives should be consumed per day. Since salt, which is present in fruits in sufficient quantities, inhibits weight gain, they should be eaten daily, but without excessive fanaticism. The ideal option would be not just to eat olive fruits, but to add them to various salads. For example, a salad of chicken breast, lettuce, cucumber, cheese and olives will perfectly satisfy your hunger, while its calorie content will be very low.

It is also useful to use olives as a snack. You can calculate as follows: one large fruit contains about twelve calories - which means that five or six olives will be enough to get rid of hunger until the next meal. Olives can be added to soup, main courses, which will also reduce the portion eaten without sacrificing full saturation.

And a little more about olives

We learned what olives are, what are the benefits and harms for the body - we also considered them. Now let's turn to the common factors. In general, there are about a hundred different types of olives. They basically look like this - small and green, black large, or medium black with a slightly brownish tint. Depending on the variety, the fruit can contain up to 80 percent oils. Well, almost everyone knows how useful olive oil is.

You need to choose fruits according to the following criteria - the surface of the skin should be even, without damage. It is clear that it is better to buy fruits in a transparent container. The pulp should not spread in the fingers, but be dense, while the bone should be easily separated from the pulp. It is worth remembering that there are a lot of preservatives in stuffed store-bought olives, it is better to stuff the fruits yourself. And finally, carefully study the composition of the product: if the package says that it contains ferrous gluconate, this means that the appetizing black color of olives is of artificial origin.

You can not store olives in tins for a long time - tin and zinc can penetrate the fruits, making them dangerous to eat. The composition of the fruit in the jar should be as follows - citric acid, salt and water. Everything else is harmful and dangerous for the body additives.

Black Olives vs Olives - What's the difference? Most are accustomed to consider green fruits as olives, and black ones as olives. Some are sure that the berries grow on different trees, while others believe that the fruits have different degrees of maturity. We offer to understand the secrets of growth, taste, harm and benefits of fruits.

European olive is a tree that grows both olives and olives. And only in Russia the fruits are called olives. All over the world, their common name is olives.

The tree grows only up to a meter in height, but in breadth it can grow significantly. If you do not properly care for the olive, it very quickly turns into a bush and dies due to insufficient light at the base.

The olive is a very hardy plant that survives in arid conditions and tolerates frosts down to 10 degrees. The distinguishing property of a tree is its ability to renew itself and reproduce itself.

When harvesting, green fruits are removed by hand and placed in special baskets. To collect ripe berries, which themselves crumble, they use small nets, hanging under each tree.

The berries on the tree grow a poisonous green color, then their color changes to grass green, then purple and turn into bright black fruits that are saturated with a lot of oil.

Olives and olives: the difference in chemical composition

Tasty and nutritious fruits have a fibrous structure and are well absorbed by the body.

The composition of olives and olives includes:

phosphorus;
calcium;
B vitamins;
copper;
oleic acid;
magnesium;
folic acid;
selenium;
vitamin E;
potassium;
vitamin K;
zinc;
choline;
iron;
sodium.

The difference between olives and olives in the chemical composition is minimal and is explained by the fact that the berries have a different ripening process.

The calorie content of olives is 145 kcal per 100 grams, while olives have 168 kcal.

In green olives, proteins are 1 g, carbohydrates are 0.6 g, and fats are 15.3 g.

Black olives contain more oil, so they include 16 g of fat per 100 g, 1.4 g of proteins, and 4.7 g of carbohydrates.

You can not be afraid to swallow olive pits. They have the ability to be completely digested inside the body.

Major taste differences

The difference between olives and olives lies not only in the chemical composition, but also in taste.

Only processed fruits are on sale, as the fresh berry is inedible due to strong bitterness. The fruits are salted, marinated and stuffed with various fillings. In our country, berries are found in stores in canned form, and in Greece you can enjoy the fruits of dry pickling.

There is a difference in taste, but due to the large supply of low-quality products, few people will distinguish these two berries. The main difference lies in the degree of maturity. Black - ripe fruits, contain in their composition a greater amount of olive oil. This moment greatly affects the taste and divides berry lovers into two camps, those who love ripe fruits and green ones.

Olives are juicier and softer. Breaks apart easily. They have a rich, specific oily aftertaste. Olives are firmer, sharper and have a pungent taste that leaves a tart taste in the mouth.

What is tastier olives or olives

Tastes and preferences of people are different, so it is difficult to answer the question of what is tastier. Due to the fact that green fruits are more elastic, they can be stuffed, thereby giving the fruits new taste sensations. Thanks to conservation, the berries lose their natural bitterness and are valued for their variety of taste qualities in pickled form.

Black fruits have earned recognition and love for their oiliness and softness.

Useful properties and contraindications

The berry is very useful for the body, regardless of color.

With continued use, the risk of developing cancer is reduced.
Berries have a positive effect on the cardiovascular system, help lower bad cholesterol, improve blood condition. They are good prevention of diseases of blood vessels and heart.
They have a beneficial effect on the gastrointestinal tract and liver. Cleanse the body of toxins and toxins. With regular use of black fruits, the risks of stomach ulcers are significantly reduced. Helps improve intestinal microflora and metabolism. Helps fight constipation.
If you want to protect the body from stone formation, eat olives regularly.
Strengthen bone tissue and joints, prevent diseases of the musculoskeletal system, have healing effects in osteochondrosis, arthritis and gout.
Beneficial effect on muscle tissue.
Due to the high content of vitamin B, they have a beneficial effect on the skin and hair.
If vision is impaired, it is recommended to regularly consume berries, regardless of color.
Helps slow down the aging process in the body.

But besides all the listed useful properties, the fruits have a contraindication.

Ripened berries are painted in a dark color, which nature itself gave them. They differ from green ones in a high oil content, amazing flavor and softness, and, as a rule, more expensive cost.

If you purchased berries of a uniform and very dark color, almost black, then they are processed. Green berries are oxidized by oxygen. The procedure takes about a week, sometimes a little more, after which the fruits acquire a beautiful glossy black color with tints. Real olives are never painted in an even tone, there are always transitions. So read the ingredients. Honest manufacturers always indicate information on the bank.

The basis of Greek cuisine are olives - these are the fruits of the olive tree, belonging to the Olive family, originally from Northern Iran, Northern Iraq and northern Saudi Arabia. While the olive branch was a symbol of peace, its fruit itself was considered a symbol of wealth and prosperity.

The edible olive is said to have been cultivated for at least 5,000-6,000 years, as evidence has been found in countries such as Crete and Syria.

The oil obtained from its fruit has long been considered sacred, and the fruit is widely used in various countries.

However, when buying them, one cannot fail to notice that they are available in two different colors: black and green. What is the difference between them? And in today's article we will tell you what is the difference between these two fruits.

What are olives?

Black olives are fruits that are fully ripe. Usually they are plucked from mid-November to the end of January (or the beginning of February).

They come in a variety of colors ranging from purple to black. It is known that "black" fruits contain 117 mg/100 g of polyphenol, as well as a lot of anthocyanins. They are used in a variety of pizzas and salads, ideal for baking.

What is an olive?

It ripens on the same tree as the olive, only breaks down when it has reached its normal size, but has not yet begun to ripen. They usually begin to pluck from late September to mid-November. They contain 161 mg/100 g of polyphenol, many tyrosols, phenolic acids and flavones. Because they are harvested long before ripening, they need to be given extra attention in preparation for consumption. This is usually done by salting, marinating, soaking in oil, after which they are kept in brine for about 6-12 months and are usually stuffed with peppers, garlic, cheeses, onions to improve their taste. "Green" fruits are often used as snacks because of their unique taste.

What's the Difference?

They grow on the same tree, but besides their obvious color difference, there are several other differences. We will talk about them now:

Olives are harvested before the ripening process begins at the end of September and until mid-November. Olives are harvested when they are fully ripe. They are harvested from mid-November until the end of January.
To prepare the olives for consumption, they must be removed from the alkali by a special treatment. Olives undergo a milder treatment in brine.
Olives are usually stuffed with various toppings to enhance their flavor, while olives can be eaten fresh with absolutely no additional toppings.
Olives are softer than olives due to the fact that they are fully ripe.
Olives contain more oil than olives. This happens because the “green” species is fermented in brine for a very long time.

Small fruits-berries of green and dark color have become an indispensable ingredient of any festive table.

This is a good snack, a delicious snack, an exquisite delicacy. Of course, olives and olives are not to everyone's liking.

For many, their taste is incomprehensible and not entirely edible. Nevertheless, true connoisseurs adore these small berries and eat them with pleasure.

The fruits of dark and green olives are both a delicious side dish on the table and a complete and very appropriate appetizer for a martini. They put them in this drink and seize it with them.

Some taste better green olives, while others like dark berries. Many people love and enjoy both at the same time.

It is believed that these are two variations of the same fruit. Is this really so? How are green olives different from black olives? We will study all the qualities and find out all kinds of facts.

By their nature, olives and black olives are the fruits of the same tree. Moreover, this is one product. In all countries, they have a single name - olives.

Only in our country and some other post-Soviet countries these small fruits are divided into two types. It is believed that olive berries are green in color, and olives are black.

This is the same fruit-berry of the olive tree, only at different stages of its ripening..

Olives are used only for conservation and direct consumption. Olives have a richer composition, and also contain an oil base. Olive oil is made from these dark berries.

All olive berries have several color variations: green, yellow, blue, purple, burgundy and black. In our country, olives denote fruits of a green hue, and black berries are black berries with olives.

The truth is that only a certain variety of mature olives have a rich black hue. What is offered to us in stores does not apply to them in any way. Purchased olives are specially dyed in a dark shade.

Harvesting of olives and dark olives

The fruits of this tree are bitter in taste. Fruit preservation helps to improve the taste and give a pleasant aroma. It takes at least six months to properly preserve olives. This period is rather long.

To speed it up, they resort to the help and use of chemical dyes, various stabilizers and additives.

The difference between green and black olive berries at this stage of preparation is as follows: olives are less susceptible to all sorts of processing than olives.

Serving and Preserving Options

Fruits of green color are diverse in their presentation to the table. During preservation, they are combined with filling - anchovies, vegetables, salmon, lemon, orange. There are plenty of variations and all of them are appropriate and tasty in their own way.

Dark olives are preserved only singly. Therefore, on the shelves of stores, their assortment is small - whole or halves, with and without bones.

The taste of olives is sharper and sharper. They are simultaneously bitter, sour and spicy. Olives are different, they are softer and more delicate in taste.

The benefits and distinctive features of olives and olives

Olive fruits are tougher and firmer than dark olives. Olives have a soft texture. Due to the presence of oil in their composition, they are fleshy and tender.

The benefits of olive tree berries. Both varieties of olives are very useful and necessary for humans. Green olives are still superior to olives in several respects. Both contain vitamins, fiber and protein.

Harvesting fruits according to old recipes, which excluded any chemistry, but only meant long-term salting in sea water and soaking, left more positive qualities in olive fruits.

Today, the preparation of preservation using modern technologies significantly reduces the utility factor and equalizes it both in olives and in dark olives.

Let's sum up the final line under everything and name the distinctive features of olives and black olives:

1. Dark olives are the same olives, just a different color. Fruit-berries of only a certain variety have such a color, everything else is a consequence of chemical exposure. Conclusion: olives are more saturated with unnecessary chemicals, olives are a natural product.

2. Dark olives contain oil. They are just used to prepare this product. Green olives are suitable only for canning.

3. Green berries are stuffed with filling, olives are tasty only in a single version, the filling spoils their taste.

4. The benefits of both light-colored and dark olives are the same. We are talking about fruits from cans - canned, which are in our stores.

5. Taste and even tactile qualities are also different. Olive berries are tougher and sharper, olives are soft and tender.

Thanks to elementary comparisons and facts, you know the difference between the fruits and berries of green and dark olives. In addition, we briefly learned about their considerable benefits for the human body.

If you love this product, eat with pleasure and get the maximum benefit.