The table olive is a nutritious and healthy food. According to the latest study commissioned by the interprofessional organization of the sector, it has been confirmed that the olive in general:
- is a source of natural fiber
- has a high content of natural monounsaturated and unsaturated fats
- naturally contains oleic acid
- has a high natural vitamin E content
- has a high iron content
- does not contain cholesterol
- has a low sugar content
Based on its nutritional content, it can be said that the olive in general:
- helps maintain normal cholesterol levels, and
- contributes to the protection of cells against oxidative damage
The olive in the Mediterranean Diet
The Mediterranean Diet has as its main characteristics a base of vegetable products, bread and other cereals, olive oil as the main fat and regular consumption of wine in moderate quantities. The healthy-giving benefits attributed to this diet are based on the finding that in the countries where the incidence of cardiovascular diseases is applied is much lower thanks to the increased consumption of products rich in monounsaturated fatty acids, among others.
The table olive is an essential component in the Mediterranean Diet, is the origin of olive oil and is part of our cultural and gastronomic heritage.
Did you know that the olive is probiotic?
The first results of the Probiolives Project suggest that table olives potentially reinforce the natural defenses of the consumer. According to research, table olives could be the main probiotic fermented vegetable product in the market in the future. The latest data offered by the researchers of the Probiolives Project reveal that some of the lactic bacteria generated in the fermentation of table olives have better results than others already recognized as probiotic microorganisms and are currently used in various dairy products.
