Olives

Olive
This genus of 20 species of evergreen trees and shrubs occurs throughout the tropics and warm temperate regions of Africa and Eurasia. Olea europaea thrives successfully outdoors in the Mediterranean area and similar climates. The tradition of the olive branch as a symbol of peace began with the biblical account of the dove returning to Noah's Ark with an olive branch after the flood waters had abated. Olive trees have been cultivated since prehistoric times, providing the oils and fruits that characterize the cuisines of most Mediterranean countries and, in the days before electricity, as a source of oil for lamps. Trees begin fruiting in their seventh year, reaching their prime around the thirty-fifth year and continuing until at least 150 years old, though living much longer; trees some 1000 years old are known. Olives and olive oil vary greatly in flavor, depending on variety, time of harvesting, and processing techniques. Green olives are unripe, and are usually preserved in brine; all olives turn black, soft, and oily when ripe. However, green olives are often blackened by first soaking in caustic soda and then washing in ferrous gluconate to produce a firm (though poorly flavored) olive for bottling or canning, which is also easier to pit and slice. Blackened olives cannot be used instead of ripe black olives in recipes that depend on them for flavor (such as tapenade), though they are fine for garnishing. The finest oil (extra virgin) often comes from unpalatable varieties and is pressed without using heat or chemical solvents. It has the lowest percentage (about one percent) of acidity and therefore the best flavor. In addition, extra virgin oil from different regions have a characteristic flavor. Spanish oils are fruity, and Italian are peppery, while those from France are sweet, and Greek oils have a leafy aroma. The culinary uses of the olive are well known; less familiar are the medicinal applications, which involve leaves, as well as the oil. Olive oil is mono-unsaturated; it reduces gastric secretions, which is of benefit to patients suffering from hyperacidity. Regular consumption of olive oil is though to reduce the risk of circulatory disease. Olea (Greek elaio), is the Latin word for "olive" or "oil".

The branches of the olive tree were considered a symbol of everlasting power by the Egyptians, and the oil pressed from the fruit of this tree was held in such high esteem that it was used in the mummification of their royalty. Olive oil is used today to treat elevated blood pressure and cholesterol, heart disease, diabetes, migraines, constipation, and numerous other ailments. Olive leaf contains oleuropein acid, a natural antibacterial, antifungal agent that may help bolster the immune system and fight chronic viral and yeast infections.

Rugged, evergreen tree with gray, fissured bark, and gray-green, leathery, elliptic to lanceolate leaves, to 8cm (3in) long, which have silvery, scurfy undersides. Fragrant cream flowers are borne in panicles in late spring and early summer, followed by ovoid, egg-shaped green fruits, to 4cm (1½in) long, the ripen black in winter.

Common Name:	Olive
Other Names:	Oleae folium, Olivier
Botanical Name:	Olea europaea
Genus:	Olea
Family:	Oleaceae
Native Location:	Mediterranean regions
Cultivation:	Well-drained soil in sun. Remove leading shoot when the plant reaches 1.5m (5ft). Remove old branches to encourage new growths, as fruits are produced mostly on one-year-old wood. Trees may be damaged by scale insects, root-knot nematodes, and Verticillium wilt. Plants under cover may suffer from whitefly, thrips, and spider mites. Subject to statuatory controls as a weed in parts of Australia.
Propagation:	By seed sown at 13-15°C (55-59°F) in spring; semi-ripe cuttings in summer.
Harvest:	Bark is removed as required and used fresh in infusions. Leaves are collected as required and dried for infusions, liquid extracts, or tinctures. Fruits are harvested in autumn and winter; the oil pressed from them is stored in cool, dark conditions.
Variations:	Aglandau Is self fertile, and reputedly the hardiest olive. El Greco Is a heavy cropping New Zealand olive with good oil content. Bears well when young. Frantoio Is vigorous and early ripening, bearing small oblong fruits that yield excellent oil. Kalamata Produces medium-sized, pointed fruits that turn purple when cured in brine and red wine vinegar. Originated in the Greek town of Kalamata. Lucques Is a vigorous French olive, yielding superbly flavored fruits and oil. Manzanillo Is vigorous, early, and prolific, producing large, rounded fruits, excellent for pickling and oil. Originated in spain. Niçoise Produces small fine-flavored fruits, difficult to pit; often flavored with herbes de Provence and traditionally used in salade Niçoise. Picholine Bears small, elongated fruits with firm, succulent flesh, often picked green for stuffing.
Height:	10-15m (30-45ft)
Width:	10m (30ft)
Hardiness:	Z9-10
Parts Used:	Leaves, fruits, oil taken from the fruit, bark
Properties:	An antiseptic, astringent herb the lowers fever and blood pressure, improves kidney functions, and has a calming effect. It is also a laxative and emollient.
Medicinal Uses:	Internally for colic (bark), minor feverish illnesses, nervous tension, and hypertension, diabetes (leaves); constipation and peptic ulcers (oil). OIl is combined with lemon juice for gall stones. Externally for abrasions, sore eyes, sore throat, (leaves), dry skin and hair, dandruff (oil). To treat arteriosclerosis, hypertension, rheumatism, gout and fever; to enhance immunity and control hyperglycemia.
Typical Dose:	A typical dose of olive leaf may range from 7 to 8 gm of the dried leaves mixed with 150 ml of boiling water, steeped for 30 minutes and taken as tea. A typical dose of olive oil is 15 to 30 ml, three times a day.
Possible Side Effects:	Olive oil's side effects include eye irritation, dermatitis, and allergic reactions.
Drug Interactions:	Taking olive (leaf or oil) with these drugs may increase the risk of hypoglycemia (low blood sugar): Acarbose, (Prandase, Precose) Acetohexamide, (Acetohexamide) Chlorpropamide, (Diabinese, Novo-Propamide) Gliclazide, (Diamicron, Novo-Gliclazide) Glimepiride, (Amaryl) Glipizide, (Glucotrol) Glipizide and Metformin, (Metaglip) Gliquidone, (Beglynor, Glurenorm) Glyburide, (DiaBeta, Micronase) Glyburide and Metformin, (Glucovance) Insulin, (Humulin, Novolin R) Metformin, (Glucophage, Riomet) Miglitol, (Glyset) Nateglinide, (Starlix) Pioglitazone, (Actos) Repaglinide, (GlucoNorm, Prandin) Rosiglitazone, (Avandia) Rosiglitazone and Metformin, (Avandamet) Tolazamide, (Tolinase) Tolbutamide, (Apo-Tolbutamide, Tol-Tab)
Lab Test Alterations:	Olive leaf may decrease blood glucose levels. Olive leaf may decrease serum calcium levels. Olive leaf may decrease blood pressure levels.
Disease Effects:	Olive leaf may complicate diabetes treatment by lowering blood sugar too far. Olive oil may trigger gallbladder colic.
Supplement Interactions:	Olive leaf may increase blood glucose-lowering effects and risk of hypoglycemia (low blood sugar) when used with herbs and supplements that lower glucose levels such as alpha-lipoic acid, chromium, Devil's Claw, Panax Ginseng, and Psyllium.
Culinary Uses:	Olives feature in hors d'ouevres, salads, spreads (such as tapenade), pasta sauces, tomato and eggplant dishes, pizzas and breads; also for garnishing. Olive oil is important as a cooking oil, also used in salad dressings, mayonnaise, sauces, and as a dip for bread in the Mediterranean regions.
Economic Uses:	Oil is an ingredient of liniments, ointments, skin and hair preparations, and soap.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pp 294-295 The Essential Herb-Drug-Vitamin Interaction Guide by Geo. T. Grossberg,MD and Barry Fox,PhD Copyright©2007 Barry Fox,PhD. Pp.355-356