Description

Nutritionally, olives are mostly fat, sodium & just a tiny bit of carbohydrates. *5% of the fat that is contained in olives is oleic acid, a monounsaturated fat that has been shown to:

• Lower blood cholesterol levels
• Promote the development of bones and marrow
• Help maintain balance in the metabolism
• Fight oxidization which lies at the root of all the serious diseases of modern day living

Both olives and their oil are also a good source of vitamin E and other beneficial phytonutrient compounds including polyphenols and flavonoids which appear to have significant anti-inflammatory properties, delay aging and assist in the restoration of body tissues, both internal and external. As well as creating a defensive mechanism against cancer, atherosclerosis, liver disorders and inflammations and acting as a shield against infections.