The olive harvest and olive oil

It was written by Panagiota Τριγώνη Dietitian – Nutritionist
The harvest of the olive, or the olive harvest, as we say here in Lesvos, starting halfway through the autumn and can keep it as …
Feb. It is something like a tradition in our country, every home has its own farm, and each year collects olives to take his harvest.
They used to do “ταϊφαδες”, i.e. to gather many people for the olive harvest and to spread the nets of women and ραβδίζουν the olive men. After the olives fall from the tree, all together, flick the ends of ελαιόπανων in order to create stacks, which are cleaned by hand from thick branches in order to be placed then in sacks. Women pick the olives to eat, while the rest will be brought from there to the ελαιότριβείο to produce the oil.
The olive tree and olive oil are key ingredients in the diet of the Λέσβιων, as well as the other Greeks and the peoples that are in the basin of the Mediterranean. Olive oil is the main oil that they use in their cooking, and the olives perfect delicacy for any occasion.
The olives contain mainly monounsaturated fatty acids that strengthen the function of the cardio-respiratory system and protect us against cardiovascular diseases. It is a remarkable source of antioxidants and anti-inflammatory phytonutrients. Are a rich source of vitamin E. They also contain significant amounts of vitamin A and carotenoids in small quantities vitamins B1, B6 and B12. The main trace of the olives are sodium, calcium, iron and magnesium.
6825479819_404ec65b1d_bΤο olive oil, which is obtained by crushing the fruit of the olive tree is the “liquid gold” as you mention. The pale yellow color of olive oil attributed mainly to the beta-carotene (provitamin of vitamin A). The extra virgin olive oil is the highest quality olive oil has a free acidity, expressed as oleic acid, not exceeding 0,8%. The ολεικό acid is 70% to 80% of the fatty acids of olive oil. The minor components of olive oil are present in about 2% of the weight of the oil, and include >230 chemical compounds. These secondary components are present almost exclusively in virgin olive oil because the refining process eliminates these compounds.
Many of the cardioprotective effects attributed to these secondary components. The anti-inflammatory property of olive oil is based on polyphenols. Several components of olive oil have beneficial health effects on the atherosclerotic and thrombotic pathways, which include lipid oxidation, hemostasis, platelet aggregation, coagulation and fibrinolysis. The oleic acid and the polyphenols (tocopherol, υδροξυτυρυσόλη and oleuropein) are engaged in the most important antiatherosclerotic effect with the increase of “good” HDL cholesterol and reduce “bad” LDL cholesterol in the bloodstream.
Olive oil, because it is rich in monounsaturated fatty acid (ελαίκό) and poor in polyunsaturated fatty acids and, in addition, because it is equipped with a natural antioxidant substances (especially the virgin), is also offered for simple and superimposed τηγανίσματα more than that, the rest of the vegetable oils. However it provides a plethora of nutrients when consumed raw. Just 1-2 tablespoons of extra virgin olive oil per day has been shown to be associated with significant anti-inflammatory benefits.
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