Olive

The olive is indigenous to the Mediterranean region, tropical and central Asia and various parts of Africa. Small bitter elliptical fruit, green while unripe and black when ripe, used for food and for oil. Raw olives enclose an alkaloid with the intention of makes them bitter and indigestible.

Olive oil is a fruit-juice. A few varieties are sweet enough to be eaten after sun drying. Tapering the crop will give larger fruit size and the trees reach-bearing age in about 4 years.

Benefit:

The daily use of olive oil is good for heart diseases. The oil has a positive effect on the cholesterol level in our blood. Olive oil is very easy to digest and mild for the intestines.