Black Olives
The best olives, in terms of health, are black olives that are water-cured or sea-salted. Green olives are unripe olives that have a much lower mineral content and are generally (though not always) treated with a chemical called "lye". Avoid canned olives that are pasteurized and/or soaked in ferrous gluconate, and olives that are pickled in vinegar as they tend to be acidic to the body.
Be careful not to overdo it. Eating too many olives on an empty stomach can cause digestive upset.
| Region: |
South Africa, Chile, Australia, New Zealand, the Mediterranean, California |
Health Benefits
| Antibacterial |
Whole olives contain the anti-bacterial antioxidant, polyphenols. |
| Antifungal |
Whole olives contain the anti-fungal antioxidant, polyphenols. |
| Hydrochloric Acid |
Stimulate production of hydrochloric acid in the stomach. |
| Immune System - General |
Stimulate the immune system. |
| Muscles |
Possess a beneficial protein-to-fat ratio while remaining alkaline. |
| Skin |
Erase fine lines and wrinkles. Smooth the skin. |
Nutrients
