Olive tree - a source of valuable oil

For many centuries, an olive tree, often called olive, is a source of valuable fruit for millions of people. Without it, the life of most Mediterranean and many African countries is simply inconceivable . The fruits of this plant are used for food and used to obtain the most valuable oil.

Nowadays, due to the work of breeders of different countries, varieties of drought-resistant, high-yielding and frost-resistant plants have been developed, which allow growing them in areas with moderate winters (up to -18 ° C). The olive tree can now be found even in the green plantings of many southern cities of Russia, Turkmenistan, Georgia, Ukraine (Crimea). These sprawling, lush trees with evergreen silver leaves live for several hundred years.

This plant is referred to the family of the olives. Of the 60 described types of olives for humans, only one European olive has economic value . All varieties of this species are divided into such varieties: canteens, oilseeds, double use. Olives grow well on calcareous and stony-sandy soils. Their ramified root system is so strong that they can grow even on rocks. From the so-called "neck" (thickening of the root system and trunk), young shoots grow annually, which need to be removed, since the tree can eventually turn into a large bush. Young olive bark is ashen-gray in color, and in old ones it is dark and very rough. Evergreen leaves are replaced gradually, and new ones begin to form in the period from spring to autumn. Due to their antimicrobial action, the leaves are used as an antiplatelet and anti-inflammatory agent. Decoction of leaves normalizes blood pressure.

Small olive flowers are bisexual, fragrant, white with a light cream tinge, collected in axillary inflorescences. The olive tree blossoms in April-June (depending on the plant variety, weather conditions and the place of growth). Fruits, which are called "olives" or "olives", when ripe, have a dark purple, almost black color. In shape and size, they resemble ternoslivu or small plums. Fruits have an oily pulp and a hard stone. Their mass in large-fruited varieties reaches 15 g. From adult trees, up to 30-35 kg of fruit are harvested. They ripen in October-December.

Besides the huge amount of oil, the content of which in fruits reaches 50-75% (depending on the variety), their pulp contains sugars, proteins, vitamins C, B and many other nutrients. Fruits are consumed in dried and canned form, since in raw olives there are substances that give them a bitter taste. Olive oil, often called Provencal, is much better and more quickly absorbed by the body, has healing properties.

An olive tree, care for which is not so complicated, is subject to significant human exposure during harvesting. When most of the fruits become violet, they begin to be knocked down by a rotating device resembling a pitchfork, or with the help of small "rakes", doing "combing" movements along the branches of a tree. The fruits fall on the linen spread under the olive tree, after which they are sorted and sent for processing. After harvesting, a strong pruning of the crown is made.

Recently, it has become fashionable to breed various exotic plants in the room. Olive tree houses can be grown from table varieties, while obtaining tasty fruits. This plant is very slowly developing, so when it grows, patience is needed. The plant obtained from a stone or cut must be watered moderately, but regularly. To the soil, it is undemanding, but in the period of active growth it must be regularly fed with complex fertilizers. Liming soil increases yield.

Olive prefers sunny places. In winter, it can be transferred to cool rooms. Spring fertilizing contributes to the development of flower buds. Olive begins fruiting in 10-12 years. Blooming flowers are pollinated by insects or wind, so it is recommended to shake the branches daily. Such pollination allows to increase the yield and improve the quality of the fruit. At home, the tree can give up to 2 kg of olives.