Actually, olives are very beneficial for the health, and they are one of the most widely enjoyed foods, even though their oil has been given more attention. We commonly think about olives as a zesty vegetable available year round that can be added to salads, pizza, poultry and meat dishes, but technically they are the fruits of Olea europea tree, which is an amazing tree that lives for hundreds of years.
Olives are bitter and cannot be eaten right off the tree; they must be cured to reduce their bitterness.
The color of an olive is not related to its state of maturity; many olives start off green and become black when fully ripe, while others start off green and remain green. The most common treatment processes for olives are lye curing, water curing and brine curing; each of them can affect the composition and color of olives.
According to studies, olives of all varieties provide us with different valuable amounts of anti- inflammatory and antioxidant nutrients. Hydroxytyrosol in olives is linked to cancer prevention, and it can help prevent bone loss. Recent animal studies have found that this phytonutrient decreases loss of total bone mass and increases depositing of calcium in bone.
In traditional herbal medicine, olives and olive leaves have been used for treatment of inflammatory problems especially with circumstances involving allergy. It has been shown that olive extracts function as anti- histamine, and it is very likely that the anti- inflammatory benefits in olives involve anti-histamine pathway.
Olives may play a special role as part of anti- allergenic diet. Olives are commonly recognized with their high monounsaturated fat content, which is linked to a reduced risk of cardiovascular disease as well as decreased blood pressure. Due to the phytonutrient richness, olives’ health benefits extend to the different body systems: respiratory system, cardiovascular system, immune system, digestive system and nervous system.