Health Benefits
Cancer prevention, Helps in cartilage regeneration, Prevents macular degeneration, Treatment of alzheimer's disease
Cancer prevention, Heart care, Increases metabolic rate, Reduces stress
General Benefits
Anti oxidant properties, Anti-inflammatory properties, Boosts immune system, Controls blood pressure, Digestive aid, Maintains healthy cholesterol level
Boosts immune system, Controls blood pressure, Digestive aid, Eye care, Helps in weight loss
Skin Benefits
Hydrates skin, Skin rejuvenation, Treatment of skin diseases
Brightens and lightens complexion, Treatment of acne, Treatment of dark spots
Hair Benefits
Acts as moisturizer, Good conditioner, Regulates hair growth
Promotes longer and healthier hair, Protects hair
Allergy Symptoms
NA
Abdominal pains, Breathing difficulty, Coughing, Diarrhea, Drop in blood pressure, Fainting, Runny nose, Skin rash, Sneezing, Swelling of mouth, tongue or lips, Vomiting
Side Effects
Affects blood glucose levels, Dizziness, Stomach pain
Allergic reaction
Best Time to Eat
Hardly eaten raw, Olive oil is consumed for many purposes.
As a snack in the late afternoon, Don't consume at night and before bed, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal., Morning time (before lunch)
Vitamin A (Retinol)
Not Available
Vitamin B5 (Pantothenic Acid)
Vitamin C (Ascorbic Acid)
Vitamin K (Phyllochinone)
Lutein+Zeaxanthin
Not Available
Calories in Fresh Fruit with Peel
Not Available
Calories in Fresh Fruit without Peel
Not Available
Calories in Frozen Form
Not Available
Not Available
Calories in Dried Form
Not Available
Calories in Canned Form
Not Available
Season
Spring, Summer
Autumn
Varieties
Manzanillo, Sevillano, Mission, Ascolano, Barouni, Gordal, Rubra and Picholine
Clemenules or Nules and Nadorcott
Color
Black, Green, Purple, Yellow
Orange
Inside Color
Brown
Orange
Taste
Bitter
Sweet, Tangy, Tart
Origin
Eastern Mediterranean Region
China
Soil Type
Well-drained
Loam, Sandy, Well-drained
Climatic Conditions
Warm to hot climate
Warm to hot climate
Facts about
- In ancient Greece, 1st eye shadow was made by adding olive oil in ground charcoal.
- The most expensive form of olive oil is Extra Virgin.
- Largest type of olive tree is known as donkey tree & smallest one is called bullet.
- Clementine was first grown at the citrus research center in USA in 1909.
- It is called as"Christmas orange" as it's limited growing season falls during winter.
- It's a hybrid between Mediterranean and Oranges.
Other Countries
Algeria, Egypt, Greece, Italy, Morocco, Portugal, Syria, Tunisia, Turkey
Argentina, Brazil, Egypt, Italy, Japan, Morocco, Turkey, United States of America
Top Importer
United States of America
United States of America
Botanical Name
Olea europaea
Citrus clementina
Synonym
Not Available
Not Available
Subkingdom
Tracheobionta
Tracheobionta
Division
Magnoliophyta
Magnoliophyta
Class
Magnoliopsida
Magnoliopsida
Order
Lamiales
Sapindales
Species
O. europaea
C. clementina
Generic Group
Olive
Citrus fruit
Difference Between Olive and Clementine
We might think that Olive and Clementine are similar with respect to nutritional value and health benefits. But the nutrient content of both fruits is different. Olive and Clementine Facts such as their taste, shape, color, and size are also distinct. The difference between Olive and Clementine is explained here.
The amount of calories in 100 gm of fresh Olive and Clementine with peel is 115.00 kcal and Not Available and the amount of calories without peel is Not Available and 47.00 kcal respectively. Thus, Olive and Clementine belong to High Calorie Fruits and Low Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Olive and Clementine is Lamiales and Sapindales respectively. Olive belongs to Oleaceae family and Clementine belongs to Rutaceae family. Olive belongs to Olea genus of O. europaea species and Clementine belongs to Citrus genus of C. clementina species. Beings plants, both fruits belong to Plantae Kingdom.