Olive plant

The olive tree is the symbol of the one of the oldest cultures which provides an edible oil mainly used in Mediterranean cooking. Due to the variety of soil, the picking and the technique processing the olive oil vary its flavor. The most valuable oil (extra) often comes from the variety of strong taste (squeezed without heat or chemical substances); the olive oil has the lowest percentage of acidity (about 1%) and for this it’s the best product for cooking; a regular use lowers the risk of circulatory disorders; reduces the gastric secretion, improving the acidity. O. EUROPAEA Parties used: leaves, fruit and oil. Properties:antiseptic herb, astringent, hypotensive, antipyretic, relaxing action and laxative. Use of herb in cookery: the oils are the important ingredient for appetizers, salads, sauces, pasta and vegetable foods. In medicine for internal use in case of light fever, nervous tension and hypertension (leaves), constipation, peptic ulcers (oil). For external use in the event of escoriations (leaves), dry hair and skin, and dandruff (oil). Other uses: Oil is added to placate, ointments, preparations for the skin and hair and soaps.

(testo tratto da "L'Enciclopedia delle erbe" di Seni Bown