OLEA EUROPEA

The olive tree is a long-living resistant specimen, which belongs to the oleaceae family along with lilac trees, wild olive trees and ash trees.

Even though we may have seen many olive trees close up, we never cease to be amazed by their force and the magnitude to which they can grow. We can find them in all sorts of shape and conditions. Some are fat, thin, broad, narrow, tall and short and some are just abstract. It all depends on the natural environment in which they grow and develop. However, the influence of Man is also an important factor. For thousands of years, Man has shaped them and pruned them, making them into his own private sculptures.

A great part of the olive tree’s character is related to its trunk. The Olea Europea’s trunk is a greeny-grey colour when it is young (up until around ten years old). Then it starts to grow knots with bumps and twisted cracks (the wear and tear of life) which give it a rather unique personality. An olive tree is capable of resisting extremely low temperatures in winter and endures long spells of drought in the summer.

From ten years onwards, the colour of the bark starts to darken until it reaches old-age and becomes rather black almost as if it were in mourning. At the same time, the thin elongated leaves reflect two colours: green on the upper part and silver underneath. The leaves usually last for around three years.

 

10 Reasons for eating Extra Virgin Olive Oil

  • It is the only oil which is obtained by purely mechanical methods.
  • It is in effect natural olive juice.
  • It is the most vitamin-rich of all the oils (vitamins E,A and D) and the only one with poly-phenols, highly effective natural anti-oxidants.
  • It is the healthiest of all the oils and also the easiest to digest.
  • It is a nutritious product. Despite its calories, some recent studies have started to suggest that it does not lead to weight gain.
  • It is beneficial to bone growth, brain development and the nervous system as it contains oleic acid.
  • It is perfect for circulatory and cardiovascular diseases and it also reduces cholesterol.
  • It is good for the skin thanks to its high content of vitamin E.
  • It is better for frying as it can reach temperatures of more than 180ºC
  • It is also cheaper as it can be used more than once.
  • It gives the best taste to sauces, salads, stews and is the only one which does not leave a greasy aftertaste after eating.


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