OLIVES: PROPERTIES, NUTRITIONAL VALUES AND HOW TO USE THEM IN THE COOKING

ALL THE CURIOSITIES ABOUT OLIVES

Olives , one of the symbols of Mediterranean cuisine, cannot be missing from our diet. Often incriminated because they are caloric and rich in fats (the good ones, which are good for our heart health). They are a source of vitamins A, B, C, E, mineral salts (iron, sodium, phosphorus, magnesium, potassium and iodine) , provide oleic acid and have a high fiber content (which helps regulate our intestinal system). Thanks to the high content of antioxidants and phytonutrients such as hydroxytyrisol , oleanolic acid and quercetin, they are important for all the benefits they bring not only to the cardiovascular system, but also to the skeletal, pulmonary, digestive and nervous muscles. They are anti-inflammatory, anti-aging and highly satiating. Therefore, only paying attention to the quantity to use, especially if it is necessary
control our body weight, we can use them as an ally for our health and beauty.

The olive tree is considered one of the longest -lived trees, olive trees that have survived the millennium are not rare. In Agrigento at the foot of the Greek temple of Concordia
you can admire the olive tree of the temples which is supposed to be around 5,000 years old. In the 16th century it was believed that the olive tree could not become fertile and abundant with fruit if it had not been planted and cultivated by virgins or people who did not
had ever violated another's bed. Olive trees are sensitive to human care, left to themselves they take the form of large ruffled bushes and tend to go wild, returning to olive or wild olive.

HOW TO USE OLIVES IN COOKING AND HOW TO SEASON THEM

The olives normally used are those already treated (in brine, in oil, seasoned, baked, vacuum-packed); There are also traditional recipes for cooking fresh sweet olives at home: pan-fried, stuffed, crushed, baked and fried.