We know that the variety, maturity and storage of olives are factors that influence their antioxidant content. Antioxidants are compounds that protect the body’s cells. Generally speaking, black olives contain three to four times more phenolic compounds than green olives, giving them greater antioxidant capacity. Canned ripe olives are a source of iron for humans. Every cell in the body contains iron. It should be noted that the iron from foods of plant origin (such as olives) is less well absorbed by the body as iron from foods of animal origin. However, the absorption of iron from plants is enhanced when consumed with certain nutrients, such as vitamin C. Pickled green olives are a source of vitamin E, a major antioxidant. With all these benefits, let’s eat olives!
The secrets of the Olive
