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![Olive]() | Olive | Olive (Olea europaea)
The olive oil is obtained from the fruit of the tree. The olive oil tree is an evergreen tree native to the Mediterranean region. The tree reaches a height of about 25-40 feet and has fragrant clusters of white flowers. Olive trees are slow to mature, requiring 10 years to start to bear fruit, and 30 years for a sizeable crop to be produced. The tree may reach an age of 1500 years. The first historical mention of the olive occurred in Egypt in the 17th century B.C. The olive was an ancient symbol of peace and prosperity. Throughout history, olive oil was the most important of all the vegetable oils. Italy, Spain, Greece and France produce the finest quality of olive oil. As a folk remedy, the leaves were used to lower blood pressure and blood sugar levels. The first pressing of the finest selected oilives is called extra virgin olive oil, which is considered top grade. Virgin olive oil is considered the second and pure olive oil the third. The pure olive oil is extracted from the pulp and pits left over from the other pressings; it is generally produced by the use of heat and high pressure, solvents, bleaching and deodorizing. Due to its thickness olive oil does not absorb readily into the skin and is best not to be used as a carrier oil. Olive oil is very good for itchy skin, however, and should be diluted. It is also antipruritic, cholagogue, demulcent, emollient, laxative, relaxant and vulunary. Olive oil oxidises less rapidly than other oils; therefore, it has a longer shelf-life. The olive has an oil content of 20%. | | |
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