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Olives are low in calories, aid digestion and soothe migraines. They contain many vitamins and he althy fat. So let's eat olives, and not just use the oil pressed from them. Check the nutritional value of olives, how many calories they have and which are the tastiest.
Olivesis a must-see in Mediterranean and Balkan cuisine. You can choose them to color in Italy, Greece, France, Spain or Portugal, as well as in Bulgaria, Croatia and Bosnia.Good fatcontained in them protects the hearts of people who live there. Experts say that olives taste differently in each country. They go well with a variety of white cheeses - sheep, cow or goat. With them, they create an excellent, wholesome meal. And science proves that olives, along with lobsters and oysters, are among the foods that protect against migraine.
Olives - vitamins, fiber and good fat
Olives, despite being a rich source of fatty acids, are low in calories. 25 g, or 10 olives, is only 37 kcal. In such a portion we get the entire package of nutritional ingredients. First of all, oleic acid, which reduces the activity of the gene responsible for the occurrence of breast cancer and protects the heart and vessels, reducing the risk of cardiovascular disease. In addition, olives are rich in B vitamins, important for the good condition of the skin, nervous system and metabolism, as well as provitamins A, vitamins C and E - that is the entire protective package against free radicals. Olives also contain valuable minerals: phosphorus, potassium, iron, copper and a lot of fiber. Usually we don't realize it, but the olives we eat are pickled - so they have all the benefits of pickling: improving immunity, having a beneficial effect on the bacterial flora of the digestive tract and, as it turned out recently, an antidepressant effect.
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Author: Time S.A
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Find out moreTypes of olives: green, red, black
Color noit depends on the type of olive, although there are of course many varieties of these fruits. The color is related to when the olives are harvested or how they are processed. Green olives are fruits that are harvested before they are ripe, but after they are of proper size. Red (or brownish or purple tinged) olives are olives harvested in the next stage of ripening, but before they are fully ripe. Only the black (or very dark brown) olives are ripe. The producers sometimes obtain black color by subjecting their green or red olives to the oxidation process.
Fresh olives straight from the tree, no matter when they are picked, are bitter. That is why they are subjected to the pickling process. There are, of course, different ways to ferment. If producers want the olives to have a milder taste, completely devoid of bitterness, they first keep them in an alkaline pickling and then put them in the brine. Black olives are always less bitter than green and red olives. Fruit marinated immediately in brine has a sharper taste and slightly more bitterness.
Olive flavors
Greek shepherds' breakfast - cheese with olives, is a great meal to start the day. But olives make a very good addition to many dishes. They perfectly enhance the taste of pizza and pasta with sauces, they work well in salads (not only in Greek), and go well with meat and poultry dishes. And above all, they are a great snack. The more so because you can buy olives stuffed with paprika, cheese, garlic, almonds or anchovies. They can be served sautéed or with the addition of pickles, both sour and spicy, as well as sweet, e.g. honey. They are tastier and much he althier than crisps or crackers.