All About Olives

It is thought that olives have been cultivated for 6000 years. Only the black olive is edible in its natural state. Green olives, which are picked before they ripen, must be washed in brine to remove the bitter taste. Black olives are easier to digest and have higher antioxidant and vitamin content.

Olives are associated with the “Mediterranean Diet” that is promoted by many health experts. The diet, a blend of cuisines of Spain, France, Italy, Greece, Crete, and parts of the Middle East, is rich in olives and olive oil. Olives are full of antioxidants and contain Vitamin A and E, phosphorus, potassium, magnesium, manganese, oleic and linoleic acid. Research shows that the high level of oleic acid in olive oil works to balance ratios of “good” and “bad” cholesterol, thus, reducing risk of cardiovascular disease. Olives are also a good source of fiber and iron.

Olive oil has been used as a remedy for skin ailments for centuries and is particularly valuable for psoriasis, eczema, and dry skin conditions.   There are many olive oil-based skin and hair care products available.

Olives are full of phytochemicals (plant chemicals) called polyphenols that have anticancer activity and protective benefits against cardiovascular disease. Green tea, dark chocolate, and red wine also contain antioxidant polyphenols.  

The highest quality olive oil available is labeled organic, cold-pressed, and extra virgin. It comes from the first gentle pressing of the fruits. Olive oils vary in flavor and may be called “Tuscan”, “Mediterranean”, “Italian” or “Greek”, depending on the type of olive and where it is grown. For all the benefits of 4-6 oz. of olive oil in a supplement, try Olivenol Antioxidant Polyphenols Tablets.

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