nutritional value of olive vegetable: it is rich in precious nutrients of olive oil, vitamins, calcium and iodine necessary for human body, 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, and also contains 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 amount of fat and oil consumed, and excessive consumption of animal oil is prone to colon cancer. However, animal experiments have proved that eating the same amount of olive oil does 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, which can prevent gallstones and treat 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 vascular sclerosis. Therefore, 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 compared with other oils, cooking food with olive oil can retain all the nutrients in the food. 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 due to 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, neuritis, eliminating facial wrinkles, caring skin, protecting hair and preventing chapped hands and feet. Olive oil can also treat liver diseases, because it has antiviral effect, so it can improve the function of liver detoxification. 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 a tonic for the elderly. Dermatologists suggest that people apply olive oil to their bodies in summer to protect their skin and prevent the damage of high humidity and ultraviolet rays, so it is also a protective agent against 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 without any side effects. If you start to eat a spoonful of olive oil every day, or moisturize with olive oil, or eat four olives, or take a spoonful of dried olive leaves, you will never regret your choice. Old people in Morocco, Tunisia, Libya and other countries are physically strong, energetic and aging is delayed because of eating olive oil. The groom in Greece ate five olives every day in order to maintain vigorous energy during their honeymoon. Besides, olives can also make people feel calm, clear-headed and focused.

Folklore

Every summer, after the raging typhoon, olive flowers always fall all over the olive grove. Olive flowers are immature green olives. At this time, it is far from the picking period in autumn and winter. Olive fruit is tender and tender in small color, and tastes sticky and astringent. There was a clever daughter-in-law, reluctant to let olive flowers rot in the ground, so she picked up a basket and went home to cook it. Because in the old days, 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 scraps, washed them and chopped them up, and put them into a pig iron pot (pot) to cook with olive flowers. Her original intention is just to use the waste and keep it for later consumption. I didn't want a miracle to really happen, so olive vegetable was born.