Olives are small fruits that grow on olive trees (Olea europaea).
They belong to a group of fruit called drupes, or stone fruits, and are related to mangoes, cherries, peaches, almonds, and pistachios.
Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer.
Olives are an unusual fruit because of their high fat content. Their most abundant fat is oleic acid, which may have several health benefits. They also contain 4–6% carbs, most of which consists of fiber.
Olives are a good source of vitamin E, iron, copper, and calcium. They may also contain high amounts of sodium if packaged in saltwater.
Olives are particularly rich in antioxidants, including oleuropein, hydroxytyrosol, tyrosol, oleanolic acid, and quercetin.
Fresh olives are very bitter and usually need to be cured and fermented before eating.
Olives are very rich in antioxidants that may contribute to a variety of benefits, such as lower cholesterol and blood pressure. They may also reduce your risk of cancer and bone loss, but more research is necessary.
Olives are usually well tolerated, and allergy is rare. However, they may contain small amounts of heavy metals and high concentrations of salt. Some varieties may also contain acrylamide.
Olives are a savory and delicious addition to meals or appetizers.
They’re low in carbs but high in healthy fats. They’re also linked to several health benefits, including improved heart health.
This stone fruit is very easy to incorporate into your routine and makes a great addition to a healthy, whole-foods-based diet.
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