The Historical Development and Nutritional Importance of Olive and Olive Oil Constituted an Important Part of the Mediterranean Diet

Abstract

The olive tree (Olea europaea) is widely cultivated for the production of both oil and table olives and very significant because of its economic value. Olive and olive oil, a traditional food product with thousands of years of history, are the essential components of the Mediterranean diet and are largely consumed in the world. Beside of their economical contribution to national economy, these are an important food in terms of their nutritional value. Olive and olive oil may have a role in the prevention of coronary heart disease and certain cancers because of their high levels of monosaturated fatty acids and phenolic compounds. In addition, olives (Olea europaea L.) and olive oils provide a rich source of natural antioxidants. These make them both fairly stable against auto-oxidation and suitable for human health. The aim of this paper is to define the historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

“…In favorable climatic conditions, such as those prevailing in Mediterranean countries, this tree is especially cultivated for the production of oil and table olives, which have significant economic value (Uylaşer & Yildiz, 2014). Turkey, as a Mediterranean country, is a major producer of olives.…”

“…The olive tree (Olea europaea), one of the oldest known cultivated trees in the world, has been a part of Mediterranean civilization since before recorded history (Bartolini & Petruccelli, 2002;Uylaşer & Yildiz, 2014;Zamora, Alaiz, & Hidalgo, 2001). In favorable climatic conditions, such as those prevailing in Mediterranean countries, this tree is especially cultivated for the production of oil and table olives, which have significant economic value (Uylaşer & Yildiz, 2014).…”

The Olive Tree, a Source of Antioxidant Compounds

“…The beneficial effects of table olives are mainly associated with minor components such as phenols and tocopherols. The phenol profile is complex and depends on factors such as cultivar, irrigation, ripeness and post-harvest processing [18].…”

“…They defend the fruits against pathogens and herbivores, making them unpalatable and unsuited for direct consumption from the plant [18]. To become edible, olives must be chemically treated to remove their bitter flavour.…”

Assessing and Explaining the Efficiency of Extensive Olive Oil Farmers: The Case of Pelion Peninsula in Greece

“…The significance of the cultivation is furtherly proven via its influence on every tradition and religion of the region, which in fact extends its importance from the strict limits of dietary purposes. In addition, there is a series of studies verifying the positive impact of olive oil consumption on human health [2,3], which may explain the considerable increase of olive oil consumption globally [1]. This excessive demand is the driving force for cultivating olive trees and producing olive oil beyond the Mediterranean region, where the climate and soil conditions allow for it.…”