Edible Landscapes Virtual Tour - EUROPEAN OLIVE
Olea europaea | Oleaceae | European Olive
Edible Characteristics:
The fruit ranges in color from green, to copper, to purplish-black. It is called a drupe. The fruit is usually inedibly bitter unless processed. They are pickled or cured with water, brine, oil, salt, or lye. They can also be dried in the sun and eaten without curing (fachouilles). Olives are widely used as a relish and flavoring for foods. The ripe fruits are pressed and oil extracted for use as a cooking oil as well as an ingredient in bath and beauty products.
Health Benefits:
Olives are an essential part of the Mediterranean diet and are considered by some to be a superfood. Olives protect the digestive tract and reduce risk of colon cancer as a result of their vitamin E content and the monounsaturated fats found inside the fruit. Olives act as a natural alternative to ibuprofen, as they have a strong anti-inflammatory inhibitor called cyclooxygenase which is 1/10 the strength of ibuprofen’s medicinal properties. Lastly, olives are great for skin and hair health. They also help protect against UV rays and skin cancer.
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