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Normally, when speaking of oil is associated with something positive to health, and when it comes to olive is seen as harmful to health.

In fact it is a myth. Olives consumed in moderation is a rich food and beneficial to health. The olive fruit is basically constituted by an outer skin of cellulosic composition containing aromatics and natural dyes, a pulp, which is a large part of the fatty acids and a lump that contains nutrients.


Benefits of Olives

• It is rich in fatty acids, 75% is oleic acid, a monounsaturated fat that can lower cholesterol levels in the blood;

• Several features in its constitution are minerals such as calcium, phosphorus, potassium, sulfur, magnesium, chlorine, iron, copper, manganese and sodium;

• Contains vitamins such as niacin, riboflavin, thiamin, vitamin B6, B12, E and carotenoids;

• In addition to their monounsaturated fat, with all its benefits, the olives are rich in polyphenols, plant chemicals which are potent anti-oxidants to reduce the formation of free radicals. Free radicals, cell damage by producing, are the great villains of aging and chronic degenerative diseases such as cancer.

• The anti-inflammatory action of monounsaturated fatty acids, vitamin E and polyphenols in olive, may help reduce the risk of some inflammatory diseases such as asthma, osteoarthritis and rheumatoid arthritis;

• The fact is that olive is a fruit and so rich in water and also dietary fiber so important for the functioning of the intestine.

For all these reasons we consider that the olives, in a moderate manner, must be present in our daily diet, as a taster, starter salads or enrichment courses.