Olive tree - a tree that has changed history

Olive is a tree that has many other advantages - it is hardy, we use olives and wood - for strength and stunning natural patterns. Olive grows slowly, its fruits are olives, the most successful in the limestone Mediterranean soil.

History: The oldest olive tree growing in Lebanon (in Bechealeh), 5,000 years old, produces oil from its fruits today. It was also called "liquid gold", given from rags. In history, it was used for: medicine, fuel in lamps, food, religious rituals, and physical care.

Olive oil is now part of a healthy diet. Most of olive oil is produced by Spain, Greece and Italy, and the largest oil consumers are Europeans.

Olive is considered as a symbol of wealth and pigeons of peace

There is a legend in Greece: the first goddess of olives was donated by the Goddess of Athens. When the Persians burned down Athens, "Athena's olive tree" started the same day at the Acropolis. They were also found in Tutankhamun's tomb, they are mentioned in the Odyssey and the Iliad, and in the Old Testament it is written that the pigeon in the beak bring forth an olive branch that announces the end of the universal dive to Noah. The Greeks licked the kings with olive oil and wore Olympic gold medals at the olive branches.

Olive - its healing properties

is appreciated in healing and culinary, contains fatty acid disodium, and is a very good food, cold pressed, has a nice greenish color. Olive oil is used: when it is closed as an enema, it stimulates the liver, detoxifies the body, it is also used for scalp massage, for beautiful hair and body skin.

Olive and olive leaves reduce high blood pressure, lower blood sugar levels, expand coronary arteries, regulate heart rate and accelerate the elimination of water from the body. In olive oil, vitamin E is vitamin E, which has a very good effect on thyroid function. Olive oil works rejuvenating, protects all glands and strengthens the immune system.

Olive - points of interest, the difference between black and green olives: The differences are minimal, the green olives are picked a little before they are dosed, and the black ones are shaved on the tree.

The olive is used in the culinary art as an important ingredient in Mediterranean cuisine, not only pressed into oil, but also used as puffed, stuffed with or without stone, in salads ...