Nutritional value of olive vegetable: it is rich in precious nutrients such as olive oil, vitamins, calcium and iodine, and also contains many trace elements such as iron, zinc and magnesium. [4] Nutritionists believe that olives are both vegetables and fruits with high nutritional value. Olive contains 67% water, 23% oil, 5% protein and 1% minerals such as calcium, iron and phosphorus, as well as vitamins such as vitamin A, vitamin D, vitamin K and vitamin E. Vitamin E contained in olive oil is a vascular protective agent, which can reduce cholesterol and triglycerides. The latest research proves that the incidence of colon cancer is related to the intake of fat and oil, and excessive consumption of animal oil is prone to colon cancer. However, animal experiments have proved that eating the same amount of olive oil will not produce any colon tumors. Another research report shows that the risk of breast cancer is reduced by 45% by insisting on eating olive oil more than once a day. Olive oil can also be used for adjuvant treatment of gastric ulcer, preventing gallstones and treating back pain. Eating 2 spoonfuls of olive oil before breakfast every day helps to relieve back pain and reduce harmful cholesterol in the blood. Vitamin E in olive oil and substances that prevent fatty acid oxidation can also reduce the risk of arteriosclerosis. So many research reports emphasize that olive oil can prevent heart disease. Because people in Mediterranean countries eat olive oil rich in unsaturated fatty acids and antioxidants, there are far fewer heart disease patients in this region than in other regions. In Greek restaurants and restaurants, olive oil is put in all foods, such as meat, vegetables and even cheese. A research report shows that cooking food with olive oil can retain all the nutrients in the food compared with other oils. Because the fat content of olive oil is much lower than other fats, eating olive oil can reduce the risk of arteriosclerosis, hypertension, angina pectoris and various obesity caused by excessive fat intake. Olive oil can also be used as a sedative and a good medicine for constipation, jaundice and gallstones. Olive oil also has the function of lowering blood pressure, and can be used for treating rheumatism and neuritis, eliminating facial wrinkles, caring skin and hair, and preventing chapped hands and feet. Olive oil can also treat liver diseases, because it has antiviral effect, so it can improve the detoxification function of the liver. Eating olive oil can also strengthen the body, promote blood circulation and make people energetic. Nutrition experts regard olive oil as a tonic for young people and for the elderly. Dermatologists suggest that people can protect their skin from high humidity and ultraviolet rays by applying olive oil to their bodies in summer, so it is also a protective agent for skin cancer. Now, some cosmetics factories begin to use olive oil in their products, because olive oil contains many ingredients that are beneficial to the skin and has no side effects. If you start eating a spoonful of olive oil every day, or moisturizing with olive oil, or eating four olives, or eating a spoonful of dried olive leaves, you will never regret your choice. Old people in Morocco, Tunisia, Libya and other countries are strong and energetic because they eat olive oil, thus delaying aging. The groom in Greece eats five olives every day in order to keep his energy during his honeymoon. In addition, olives can also make people feel calm, clear-headed and focused.

folklore

Every summer, after the raging typhoon, olive trees will always be covered with olive flowers. Olive flowers are immature green olives. At this time, it is still far from the autumn and winter picking period. Olive fruit small color is tender and smooth, and its taste is sticky. A clever daughter-in-law was reluctant to let the olive flowers rot in the ground, so she took a basket home and cooked it. Because in the old society, every household had a pickle jar, and there were always some pickle tails (leaves) piled on the top of the jar. The clever daughter-in-law took out these pickle leftovers, washed them and chopped them up, put them in a raw iron pot (pot) and cooked them with olive flowers. Her original intention was just to use the waste and save it for later consumption. I didn't want a miracle to really happen, so olive vegetables were born.