EN on Foods
October, 2012 Issue
Olives: Beyond the Oil
Olives are the fruit of the Olea europea tree. There are thousands of cultivars, but only a few are grown abundantly, both for olives and olive oil. A few important cultivars are arbequina, bosana, kalamata, manzanilla, and mission. Some olives may be eaten right from the tree, but most commercially sold olives are cured with water, brine, or lye. Regardless of variety and processing, olives are high in healthy, cholesterol-lowering monounsaturated fats and are rich in many health-protective nutrients, including an array of antioxidants.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.