The olive, fruit of the olive tree, is mainly consumed in Mediterranean countries, where its cultivation plays an important role. The health benefits of olives and olive oil stem from studies showing a low incidence of coronary heart disease and certain cancers in countries with a Mediterranean diet. Olives are an integral part of this type of diet. According to dietician Caroline Melkonian, the health benefits of olives and olive oil are based on research findings. Olive oil’s characteristics include the following:
- Rich in monounsaturated fatty acids;
- Rich in calories;
- Source of vitamin E;
- Active in protecting the cardiovascular system;
- Source of antioxidants.
Around 75% of olive lipids are in the form of monounsaturated fatty acids (MUFA). Their consumption is associated with a reduced risk of cardiovascular disease. MFAs are known to lower total cholesterol levels in the blood, when they replace saturated fatty acids in the diet.