Olives are native to Mediterranean regions and olive trees can live for hundreds of years, especially in rocky mountainous areas like Spain, Italy, and Greece.
Green olives are picked before they are ripe, and black olives are typically picked at peak ripeness.
The colour and texture of olives depends on the length of time they are cured for (salted, pickled, or soaked in brine, oil, water, or in a strong alkali solution). The taste depends on the ingredients, method, and variety of olive, with Greek Kalamata olives being one of the popular varieties.
An olive consists of a central pit, surrounded by pulp, therefore it is known as a “drupe” as well as a fruit.
- Olives are abundant in polyphenol antioxidants such as hydroxytyrosol and oleuropein which decrease the levels of harmful Low-Denisty Lipids (LDLs) in the bloodstream and prevents the formation of free radicals which helps to inhibit cancerous growth. (1)
- High in Vitamin E antioxidant (alpha tocopherol), particularly olive oil, which contain beneficial phytonutrients that promote healthy skin and prevents the formation of cancerous cells. (2) (3)
- A good source of the trace minerals zinc and selenium, particularly in extra virgin olive oil, which are antioxidants that protect against oxidative stress and promote autoimmunity. (4)
- Used as an ingested medicine to cure inflammatory pain, allergies and regulate blood sugar levels due its antihyperglycemic properties. (5)
- Nutrient-rich in oleic acid, omega 3 linolenic acid and omega 9 acid which are beneficial fats that have been proven to reduce cholesterol levels, cardiovascular disease and even prevent cancer. (6) (7)
Olives Nutrition Facts
Serving Size: 100 grams, pickled, bottled, green
|Calories from Fat||128|
|Total Fat||15 g||24%|
|Saturated Fat||2 g||10%|
|Total Carbohydrates||4 g||1%|
|Dietary Fibre||3 g||13%|
|Vitamin A 8%||Vitamin C||0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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