Olive

Fruit or drupe of the oval-shaped olive tree of the Oleaceae family and species O. europaea originated in the Mediterranean, probably on the island of Crete (Greece), but is believed to originate from the southern Caucasus, the high plains of Iran and the Mediterranean coast of Syria and Palestine.

Table Olives Types:

Greens — fruits harvested after reaching the definitive size, presenting a green to straw yellow color, characteristic of the immature fruit.

Mixed — harvested during color change prior to full maturation; it may be pink, reddish pink and brown in color.

Black — Drupes harvested fully mature or immediately before full maturation may be reddish black, violet black, greenish black or dark brown.

Natural black — have the color of the fruit that remains unchanged with processing.

Nutrition Facts in 100g serving:

Calories 137.0 kcal

Proteins 1.0g

Carbohydrates 4.1g

Lipids 11.6g

Fibers 3.9g

Vitamins and Minerals:

Vitamin E 3.81mg

Calcium 45.6mg

Magnesium 3.9mg

0.2mg iron

Phosphorus 5.4mg

Copper 0.1ug

Potassium mg

Zinc 0.1mg

Benefits:

Antioxidant

Antiage

Cardiovascular protector

Slimming

Serum cholesterol regulator

Antitumor

Energetic

Anti-inflammatory

Antihypertensive

Intestinal regulator

Aids nervous system

Helps prevent osteopenia and osteoporosis

Skin moisturizer

Collaborates to combat Alzheimer’s

KNOW MORE:

Most common green olive varieties are:

Arauco — Oval, medium to large in size and very pronounced in flavor

Changlo — Round and pointed at its lower, medium size, with a firm, smooth-flavored flesh

Empeltre — Oval, large lumps, medium to large and spicy

Gordal — features some round, pulpy, soft white spots

Manzanilla — Round, with small lumps, well developed and soft pulp, also soft on the palate.

The most important black olives are:

Azapa — purplish color is harvested after ripe (soft and slightly bitter)

Picual — slightly bitter taste