Olive

Authors:Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

Last updated on: 29.10.2020

Synonym(s)

Genuine olive tree; Olea europaea; Olive tree

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DefinitionThis section has been translated automatically.

The olive (actually olive tree), is an up to 20 m high, in the age often gnarled, evergreen tree from the genus of the olive trees (Olea), which belongs to the family of the olive tree plants (Oleaceae). The olive tree can live for several hundred years. It has been cultivated as a useful plant since the 4th millennium BC. The traditional rule is "the more crooked and gnarled, the better the yield".

General informationThis section has been translated automatically.

Depending on the distribution area, olive trees bloom from the end of April to the beginning of June. There are between 10 and 40 flowers on the inflorescences. The flowers are wind-pollinated. The olive fruit is a pomaceous fruit with a hard kernel surrounded by soft flesh. The colour of unripe olives is green, while ripe olives are black or purple/brown.

The olive fruit consists on average of 50% water. Other composition: oil 22%, sugar 19.1%, cellulose 5.8%, proteins 1.6%. 90% of all olives are pressed into olive oil.

OccurrenceThis section has been translated automatically.

Mediterranean, Middle East and South Africa.

Complication(s)This section has been translated automatically.

Sensitization against olive pollen is not present in Germany, but it is widespread in the Mediterranean region (see below tree pollen).

General therapyThis section has been translated automatically.

Preparations: Befelka®-Oil

NaturopathyThis section has been translated automatically.

Olive oil (Olivae oleum virginale) is valued as a food because of its high content of monounsaturated fatty acids.
It has a positive effect on the cardiovascular system and fat metabolism and is said to reduce the risk of diabetes mellitus or colorectal tumors.
Olive leaf tea (from dried olive leaves: "Oleae folium") is used against stress as well as to reduce fever (20 g of olive leaves per 1 l of water, boil down to 250 ml and drink throughout the day for a week). Cold extract for olive leaf tea (20-40 g olive leaves to be steeped overnight in cold water. Warm briefly in the morning and strain. Drink throughout the day. Duration of the treatment: 3 weeks.

Note(s)This section has been translated automatically.

Nutrition: The olive fruit is widely used as a food. Pickled in a brine, it is deprived of its bitter substances. In Mediterranean cuisine, the olive is often used in bread, ragouts, salads and sauces. Olive oil is used for frying and cooking and is also widely used in the cosmetic industry.

Cosmetics: Extracts and preparations of various olive components are used in cosmetic formulations under various INCI designations:

Olea Europeae extract (INCI). Fruit extract of the olive
Olea Europeae husk extract (INCI):
Olea Europeae leaf extract (INCI): leaf extract of the olive tree
Olea Europeae oil unsaponifiables (INCI): residue from olive oil which is left over as unsaponifiables during the saponification of olive oil fatty acids

Authors

Last updated on: 29.10.2020

Authors: Prof. Dr. med. Peter Altmeyer Prof. Dr. med. Martina Bacharach-Buhles