Biological characteristics and nutritional value of olive tree (Olea europaea L.)

Maslina, Olea europaea L., suptropska je zimzelena biljka iz porodice maslina (Oleaceae), rasprostranjena diljem Sredozemlja. Stablo masline je nepravilnog grananja i s kuglastom krošnjom, listovi su kožasti, parni i nasuprotno raspoređeni, a cvjetovi bijeli i skupljeni u cvat nalik grozdu. Plodovi su kod različitih sorti različita oblika, boje, veličine i sadržaja ulja. Svaki dio biljke čovjek od davnina koristi u različite svrhe: plodove za jelo, drvo za ogrjev i izradu umjetnina, a lišće za ishranu stoke i farmakologiju. Od ploda masline dobiva se maslinovo ulje, zdrava masnoća bogata brojnim antioksidativnim i protuupalnim sastojcima sa zaštitnim djelovanjem na ljudski organizam. Zbog nutritivno uravnoteženog sastava te svojstvene i jedinstvene arome, konzumacija maslina i maslinovog ulja preporuka je suvremenih nutricionista i osnova mediteranske prehrane za koju je dokazana učinkovitost u prevenciji bolesti, očuvanju zdravlja i dugovječnosti. Cilj ovog završnog rada je opisati biološke karakteristike masline te nutritivni značaj masline i proizvoda od masline za ljudski organizam.
The olive, Olea europaea L., is a subtropical evergreen plant of the olive family (Oleaceae), distributed throughout the Mediterranean. The olive tree is irregularly branched and with a spherical crown, the leaves are leathery, paired and oppositely arranged and the flowers are white and clustered in a cluster-like inflorescence. The fruits of different varieties have different shape, color, size and oil content. Each part of the plant has long been used by man for different purposes: fruits for eating, wood for firewood and artwork and leaves for livestock nutrition and pharmacology. Olive oil, obtained from the fruit of the olive, is a healthy fat, rich in numerous antioxidant and anti-inflammatory ingredients with a protective effect on the human body. Due to the nutritionally balanced composition and unique aroma, consumption of olives and olive oil is the recommendation of modern nutritionists and the basis of the Mediterranean diet which has been proven effective in preventing disease, maintaining health and longevity. The aim of this paper is to describe biological characteristics and nutritional value of olives for the human organism.