Olive

The olive (actually olive tree) is an evergreen tree from the olive tree genus (Olea), which belongs to the olive tree family (Oleaceae) and is up to 20 meters tall and often gnarled when old. The olive tree can live for several hundred years. It has been cultivated as a crop since the 4th millennium BC. The traditional rule is "the more crooked and gnarled, the better the yield".

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.

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

Preparations: Befelka®-Oil

• Olive oil(Olivae oleum virginale) is valued as a natural food.
• 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 the dried olive leaves:"Oleae folii") is used against stress and to reduce fever (20 g olive leaves to 1 liter of water, boil down to 250 ml and drink throughout the day for a week). Cold extract for olive leaf tea (leave 20-40 g of olive leaves to steep overnight in cold water. Heat briefly in the morning and strain. Drink throughout the day. Duration of the cure: 3 weeks.

Nutrition: The olive fruit is widely used as a food. When preserved in brine, the bitter substances are removed. In Mediterranean cuisine, olives are often used in bread, ragouts, salads and sauces. Olive oil is used for frying and cooking and is also widely used in the cosmetics industry.

Cosmetics: extracts and preparations of various olive components are used in cosmetic formulations under various INCI names:

• Olea Europaea extract (INCI). Fruit extract of the olive
• Olea Europaea husk extract (INCI):
• Olea Europaea leaf extract (INCI): Leaf extract of the olive tree
• Olea Europaea oil unsaponifiables (INCI): Residue from olive oil that remains as unsaponifiables after the saponification of olive oil fatty acids.