The use of olives

The fruit of the olives is a hard drupe oval, dark green in color, with meaty flesh and small seeds. Olives is the name of the same fruit, variouses depending on its colour: green – olive, a dark olives. But, according to colour, there are olives in Russia. Everywhere it will be either green or black olives, the olive family.


These fruits are rich in polyunsaturated fatty acids, vitamins and many minerals: potassium, calcium, phosphorus, manganese, sulfur, iron, copper and others. And of course, they are rich in vegetable oil in its composition.


Olive oil is a unique dietary product, which differs from other oils that do not oxidize when heated, and because it is not formed carcinogens.


Vitamin E further protects against oxidation in the body polyunsaturated fatty acids, in large quantities contained in the olives. Thereby preserving their pronounced anti-inflammatory effect and significantly reduce swelling and pain.


Olives are eaten as stand alone snack, used in salads, soups, meat dishes. Promote the assimilation of food. Olives combine well with white and rosé wines are used for cocktails.

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