The olive tree is a very valuable tree with golden yellow oil, obtained from the flesh and core of its fruit. If it is grown in suitable conditions, it will be able to bear fruit within 5-6 years after its cultivation.

It takes 20 years for the olive tree to become productive and its yield increases gradually. Between 35-150 years, the period of tree maturity and full yield. Then it lives hundreds of years. it has a very long life. When it gets older, of course, its efficiency decreases.
While the olive tree gives abundant products for one year, it almost rests in the year that follows, and its efficiency decreases. After all, a year gives a lot, a year gives less. This is called Periodicity.

This situation is called the year of existence and year of absence among the people. Many medical doctors who are experts in their field stated that olive and olive oil are very beneficial for the human body. Of course, when it gets defeated when dark.

Benefits of LATAMARKO Olive
It is a very nutritious food.
There is plenty of protein, fat, vitamins A, C, E and calcium, phosphorus, sulfur, chlorine, and magnesium minerals in olives.
LATAMARKO Olive, which is very beneficial for cardiovascular health, also reduces the effects of aging.
LATAMARKO Olive has great benefits in digestive disorders, gallbladder diseases and gallstones, and heart conditions.
It helps bone development; it contains vitamins E, A, D, and K, olives are very important in helping children and adults develop bone, strengthen bones by preventing calcium loss.


Latamarko Olive is either subjected to fermentation in accordance with its technique; or by adding lactic acid or additives; Or, it is kept in water and the pain is removed.
Normal Latamarko olives that are used daily life are a high-calorie and biological food ingredient, as they contain high levels of fat. The amount of raw cellulose that is important in digestion is balanced. It contains enough minerals such as calcium, magnesium, potassium, sodium, iron, and copper. Olive’s color varies from brownish mauve to black. Olive produces more oil to protect itself from the Sun. Therefore, olives in regions with more sunlight become more oily.

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