Green and Black Olives Andalusia

The Story of the Green and Black Olives (aceitunas verdes y negras)

• PRODUCT DESCRIPTION :

A small oval fruit with a hard stone and bitter flesh, green when unripe and bluish black when ripe, used as food and as a source of oil. "a dish of cauliflower with black olives" Generally, green olives are denser, firmer, and more bitter than black olives. green olives are often used as stand-alone snacks, while black olives are commonly used in cooking, on pizzas, and in salads.  

• CULTIVATION IN SPAIN ANDALUSIA :

Cultivated in fertile Andalucian lands, sun-drenched and surrounded by water, there is no better place in Europe to grow olives and provide all the nutrients and health benefits. Especially keep cool to keep you the best sweet taste in your palate of flavors and mouth.  

• HISTORICAL ORIGIN :

The wild olive tree originated in Asia Minor where it is extremely abundant and grows in thick forests. It appears to have spread from Syria to Greece via Anatolia (De Candolle, 1883) although other hypotheses point to lower Egypt, Nubia, Ethiopia, the Atlas Mountains or certain areas of Europe as its source area. Caruso for that reason believed it to be indigenous to the entire Mediterranean Basin and considers Asia Minor to have been the birthplace of the cultivated olive some six millennia ago. The Assyrians and Babylonians were the only ancient civilisations in the area who were not familiar with the olive tree.  

• HEALTH BENEFITS :

Dozens of health-protective nutrients have been identified in olives. Hydroxytyrosol, an olive phytonutrient that has long been linked to cancer prevention. In traditional herbal medicine practices, preparations from olives and olive leaves have often been used in treatment of inflammatory problems, including allergy-related inflammation. As antioxidants and help us avoid unwanted problems due to oxidative stress. The anti-inflammatory benefits of olives have been given special attention in the area of cardiovascular health.   A Source of the Good Fats All table olives are high in fat and are comprised of about 80-85% total fat content. OLIVES CONTAIN MONOUNSATURATED OLEIC ACID The olive oil in olives is a monounsaturated fat primarily composed of 75% oleic acid. Oleic acid, also called octadecenoic acid, is classified as a monounsaturated omega-9 fatty acid. Fat and Nutrient Profile of Olives Total Fat - 4 g

• 3 g monounsaturated

• 0.5 g saturated

• 0.5 g polyunsaturated

Other Nutrients

• vitamin E, 6% DV

• vitamin A, 2%

• calcium, 2%

• iron, 2%

CURED OLIVES ARE HIGH IN SODIUM The Throuba Olive There is, in fact, one particular type of olive we came across, called the Throuba olive, that is supposedly edible when sun-ripened and doesn't require much processing. Some European suppliers are now offering them as a low salt alternative as they contain about half the amount of salt content. Source of the Antioxidant Vitamin E Black olives are a good source of the fat-soluble antioxidant vitamin E, mostly in the form of alpha-tocopherol. Do Olives Contain Phenols, Like Oleuropein? Phenolic components have been identified in olives, such as oleuropein and its derivative hydroxytyrosol, which are known for their strong anti-inflammatory, antimicrobial and antioxidative influence.   HEALTH BENEFITS OF OLIVES, BEST TYPES TO CONSUME :

• Cured with sea salt rather than refined varieties.

• Naturally cured or fermented without the use of chemicals like lye-based solutions.

• Certified organic or grown without pesticides.

• Not pasteurized or high-heat treated.

• Contain no additives or preservatives.

• Quality artisanal brands purchased directly from producer