Table olives are highly nutritious foods with a balanced fat content, consisting mainly of monounsaturated oleic acid. Eating olives also provides fiber, vitamins and minerals. Olives are an essential part of the Mediterranean diet and a star ingredient in hundreds of dishes. They play an important role from a nutritional point of view for the population of many Mediterranean countries, especially after long periods of fasting.
Olives in general have the ability to cleanse the digestive tract in depth the oil contained in olives helps lubricate the digestive tract and prevent any microbes or residues from clinging to the intestinal walls in case of constipation olives are allies of choice also in case of digestive disorders such as bloating or difficult digestion or bad breath. It is also a very good weapon against bad cholesterol. But the olive is above all an antioxidant, a virtue that helps us to stay young and healthy. It would therefore be a shame to do without.
Purple and black olives have almost the same qualities. They are both laxatives and appetizers. They are also cholagogues: they facilitate the evacuation of bile to the intestine, which allows good digestion.
This fruit is rich in fat. Black olives contain less oil than green olives (7.69g against 16.3g per 100g).
Green olive is less caloric than black, at 120 calories per 100g against 295. It contains more water, rich in chlorine, calcium, oleic fatty acids, linoleic (omega-6) as well as alpha-linolenic (Omega 3).
The green olive contains fewer vitamins and minerals than the black one. It also contains less salt, 1609 mg per 100g, while the quarter note has double, with 3288 mg per 100g. However, black has greater antioxidant potential and even contains some iron.
Olives provide 9.5% of the RDI in Potassium. Both have a good content of calcium (14% of the RDI) and vitamins A and E.
What is a "portion" of olives worth?