Olive oil protects the good cholesterol (HDL) and lowers bad cholesterol (LDL), and helps in the treatment of cardiovascular diseases, diabetes and diseases of the digestive system.
The olive symbolizes health, victory, success, wisdom, intelligence, purity and many other important human virtues. Since ancient times this tree provided food, fuel and material for construction, while the fruit was used in treatment of many diseases.
Olives are fruits of the tree “Olea Europaea”. The tree grows in the rocky ground and requires a climate without temperature fluctuations, tolerant for drought, but not for cold temperatures. It is grown in warm regions of the Mediterranean, near the sea, up to 400 m above sea level. They blooms in May and June, and the fruit ripens from October to February, depending on the variety and the climatic conditions. It is well known for its longevity. Fruit is eaten raw or used as a fruit juice squeezed from the fruit (olive oil).
The tree for the first seven years after planting has no fruit, while the largest harvest of fruits is after 20 years from planting. After 150 years the quantity of fruits decreases and after 200 years at the place of the old tree starts growing young tree.
Immature, light green fruit contains 15 to 35% oil and is best for consumption, while for olive oil are used fully ripe olives of purple color. From 20 kg of olives gained is 3 to 5 liters of oil. Oil obtained by cold pressing is called virgin oil, and on declaration of each product must be stated the method of pressing.
People of the Mediterranean used olive oil as a dietary supplement, drug and cosmetic preparation. This oil has characteristic properties as natural preservative for fish and cheese, which preserved in olive oil, can remain usable for years. Olives are a good source of unsaturated fatty acids and vitamin E. Olive oil and olives can be taken as a preventative or a cure, and the secret of health and longevity.