Showing Food Olive
| General Information | |||||||||||
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| Name | Olive | ||||||||||
| Scientific Name | Olea europaea | ||||||||||
| Description | Olive, Olea europaea, is a small tree native to the Mediterranean region, specifically countries such as Greece, Italy, and Spain. It is widely consumed in these countries, as well as in other parts of the world, particularly in the form of olive oil. The fruit can be eaten whole, often pickled or cured, and is commonly used in salads, pasta dishes, and as a topping for bread. Olives are typically green, semi-ripe, or black, with a bitter, salty, or mild flavor, and a distinctive aroma. Rich in antioxidants and monounsaturated fats, olives have been linked to several health benefits, including reduced risk of heart disease and certain cancers (PMID: 38301769, PMID: 33683579). The most notable chemical compound in olives is oleic acid, a monounsaturated fatty acid. In addition to its culinary uses, olive oil is also used in traditional medicine and as a natural remedy for various ailments. A peculiar aspect of olive preparation is the labor-intensive process of curing, which involves soaking the olives in a saltwater brine to remove bitterness. | ||||||||||
| Primary ID | FOOD00121 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Vegetables | ||||||||||
| Sub-Group | Fruit vegetables | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Lamiales | ||||||||||
| Family | Oleaceae | ||||||||||
| Genus | Olea | ||||||||||
| Species | europaea | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 32990 | ||||||||||
| Wikipedia ID | Olive | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||