The word ‘olive’ tends to conjure up images of Mediterranean cuisine — as well it might, seeing that olive groves are associated with that region and have been for many thousands of years. Members of the ‘Oleaceae’ family of plants, this genus consists of 20 evergreen species of trees and shrubs and has, according to archaeologists, been in cultivation since prehistoric times.

Valued for its medicinal properties — leaves, bark, fruit and oil all being used to treat a wide variety of ailments — the trees begin bearing fruit from the age of five years on average although some ‘improved’ varieties are said to fruit from the age of three years and reach maximum production around the age of 30-35 years depending on growing and general climatic conditions.

Olive trees continue fruiting successfully for up to 150 years and have the potential to live for up to a 1,000 years, although fruiting very little, if at all, after the age of 250 years or thereabouts. The oil, both in and from pressed olives, is monounsaturated which means that it is ‘good’ oil on the health front and far superior to many other kinds of edible oil. High in vitamin E, regular consumption of olives and olive oil is claimed to prevent heart and circulatory problems, reduce hyperacidity and be of benefit to those suffering from joint problems such as rheumatoid arthritis, arthritis and rheumatism.

There are two basic types of olives in the market, these being unripe green olives and black ripe ones. It pays to be careful when making your selection as some companies blacken green olives in a caustic soda/ ferrous gluconate process which results in firm, blackish coloured olives that are easy to pit and slice and which are attractive to consumers due to being lower priced than naturally ripened black olives.

Olive oil is available in many grades with extra-virgin being the very best as it is pressed without the use of chemical solvents. Cheaper olive oils have usually been manufactured using both heat and chemical solvents so do not have the same level of health benefits associated with extra virgin olive oil.

The uses of olive oil and table olives are far too numerous to list and are quite widely known but for those looking to use olives in a slightly unusual manner, the following recipe is ideal. Herb, olive & cheese loaf

If, when baking bread, using yeast as a rising agent is not your idea of fun then this easy to make loaf should fit the bill and, adjusting the type and amount of herbs or even adding some crushed garlic to the mix will give you a variety of loaves to be proud of. Ingredients: 1 mug self-raising flour or 1 mug plain flour + 2 teaspoons baking powder mixed in Half cup grated cheese — the stronger the cheese the better the flavour 1 mug pitted green or black olives chopped into pieces 4 eggs, beaten 1 tablespoon butter Pinch of salt Freshly ground black pepper to taste 1 tablespoon dried green mint or oregano or marjoram or basil or other herb of your choice; if using fresh, chopped herbs, double the quantity.

Method: Put the flour, cheese, olives, salt and pepper into a bowl and mix thoroughly. Melt the butter then stir this into the mix. Next add the eggs and mix until everything is nicely combined. If the mixture seems too dry then either add another beaten egg or a little milk. If on the sloppy side, stir in a little more flour. The mixture should be soft without being gooey. Spoon it into a lightly greased loaf tin or line the tin with aluminium foil for ease of extraction once the loaf is cooked. Bake in the centre of a moderate oven until firm and nicely browned. This takes 45-60 minutes on average. Carefully turn cooked loaf out on to a cooling tray or wooden board. Serve cold, if you can wait that long as the wonderful aroma makes it irresistible, spread with butter or just as it is. Goes great with salads of all kinds and is equally good with soup.