Of the three nutrient groups – carbohydrates, fats, and proteins – olive oil consists mainly of unsaturated fatty acids such as healthy oleic acid (peanut oil approx. 50%, rapeseed oil approx. 60%, virgin olive oil approx. 75%).
In addition, olive oil contains many important nutrients such as vitamins and minerals as well as phytochemicals. Especially the high content of vitamins A and E. Vitamin E is an important antioxidant that inhibits inflammatory processes and stimulates the immune system.
Organic Olive Oils
The organic seal on the label is also important. It guarantees that it is a product from controlled organic cultivation and indicates whether it is a product produced inside or outside the EU. The price can be a little higher, but it was managed more sustainably: Organic farming excludes the use of artificial fertilizers and most pesticides; the olives are more likely to grow in a healthy ecosystem, where there is room for other plants, for example.
Organic olive oil repeatedly achieved very good values in terms of taste in the test. However, even the organic seal is not a one hundred percent guarantee of the highest quality. On one hand, people work everywhere, and on the other hand, no two crops are the same. Here, too, it helps to approach the matter sensibly: Cheap organic olive oil from the discounter will hardly have the quality of well-known olive oils – otherwise, they could sell it at a higher price.
But seals of approval and test results do not reveal everything (manufacturers occasionally use old test evaluations to advertise olive oils, which of course change their quality every year) and can only serve as a guide when purchasing. It is best to test it yourself: the best olive oil can also be recognized by its taste.
Green Olives
Olives have a distinctive flavor, with a sharp, salty taste. In addition to being a delicious addition to your meals, they’re also very healthy. Despite their high sodium content, olives are low in cholesterol and are packed with nutrients that benefit your health. Here are just a few of the health benefits you can enjoy from eating green olives:
May Lower Risk of heart disease
One explanation may be that olives are low in cholesterol, which has been linked to heart disease. Another potential explanation is that olives are a good source of monounsaturated fats, improving heart health.
Reduce Chronic Inflammation
Chronic inflammation plays a crucial role in many diseases. Olives may help reduce chronic inflammation, relieving symptoms of these and other conditions.
Olives contain high levels of antioxidants, which have been shown to help with chronic inflammation. Two kinds of antioxidants found in olives, hydroxytyrosol, and oleanolic acid, have been effective in reducing inflammation in animal test subjects. Hydroxytyrosol – an important antioxidant found in the olives is clearly the most important antioxidant in the olives. It is formed from the bitter-tasting oleuropein when it breaks down (from green to black) into oleanolic acid and hydroxytyrosol as the fruit ripens. Many of the health-promoting effects of olives are probably based on their high content of oleuropein and its active metabolite hydroxytyrosol. Its main effect on the vascular system appears to be the protection of blood lipids from oxidation. As a powerful antioxidant, it also unfolds its potential in reducing inflammation in the body and can therefore also be of interest for other applications due to its good bioavailability and good safety data.
Nutrition
Olives are an excellent source of healthy fats. They’re also packed with nutrients, including:
- Iron
- Copper
- Vitamin E
- Calcium
