Olives are a source of vitamins from the A, B, and E groups, so they are therefore natural antioxidants.
It is a fermented food, which makes it a greatprobiotic.
Olives are a food of great nutritional value; they are fatty fruits with 70% of this fat being monounsaturated. A large part of the healthy attributes of olives reside in oleic acid, which helps prevent cardiovascular diseases by contributing to the reduction of LDL-cholesterol (“bad”) and total cholesterol, thus increasing the HDL-cholesterol ratio (“good”).
Moreover, the fibre content covers almost 5% of the recommended nutritional guidelines; and it is also a very digestive fibre.
Olives are a suitable food to eat as an aperitif because they are rich in water and minerals, such as sodium, potassium, calcium, magnesium, iron, phosphorus, and iodine.
With regard to their mineral content, a highlight is the sodium content, as they have been fermented in brine (water and salt) and because sodium is also added to their packaging liquid.
Sodium is a macro-mineral that our muscles and nerves need to function correctly, however, only a small amount of sodium is required to guarantee its benefits.