Olives are an irresistible addition to dishes with numerous health benefits. They belong to the group of stone fruits, where mangoes, cherries, peaches, almonds, and pistachios also belong. Some unripe olive fruits are green and turn black when they ripen, while others remain green even when fully mature. Interestingly, in the Mediterranean region, almost 90% of olives are used for the production of olive oil.

Since olives are very bitter, they are usually not eaten raw. Instead, they are preserved and fermented. This process reduces bitter compounds such as oleuropein, which is most abundant in unripe olives. Fermentation processes can also reduce cholesterol levels and increase the amount of beneficial bacteria in the final product. However, there are varieties that do not require processing and can be consumed when fully ripe. Olive processing can take from a few days to several months, depending on the method used, traditions, and local influence on the taste, color, and texture of the fruit.

Olives are an excellent source of several vitamins and minerals, some of which are added during the processing. The nutritional components that make olives a staple in a healthy diet include vitamin E, iron, copper, calcium, and sodium. Vitamin E is a powerful antioxidant that protects cells from damage that can increase the risk of cancer and Parkinson’s disease. It also has an anti-inflammatory role and plays a crucial role in preventing atherosclerosis. Iron is essential in the body for the transport of oxygen and nutrients through red blood cells. Copper is one of the essential minerals for optimal body function but is often lacking in a typical Western diet. A copper deficiency increases the risk of heart and vascular diseases. Calcium is the most abundant mineral in the body and is important for the optimal structure and function of the musculoskeletal and central nervous systems. This delicious fruit is also characterized by being rich in various plant compounds, especially antioxidants. Oleuropein is an antioxidant most abundant in fresh, unripe olives and is associated with numerous health benefits. Hydroxytyrosol is formed during the ripening of olives. Oleuropein breaks down into hydroxytyrosol, another powerful antioxidant. Tyrosol is most present in olive oil and is characterized by its potential anticancer effect. Oleanolic acid is an important component of olives due to its hepatoprotective action. This antioxidant can help prevent liver damage and reduce inflammation. Quercetin has a favorable effect on reducing blood pressure and improving heart health.

As you probably already know, olives are an integral part of the Mediterranean diet. They are associated with numerous health benefits, primarily for heart and vascular health, as well as the prevention of malignant diseases. As mentioned earlier, they are rich in antioxidants, contributing to their important role in various immune reactions, from anti-inflammatory to antibacterial functions in the body. A 2009 study showed that consuming olive pulp significantly increases glutathione levels, one of the most powerful antioxidants in the body. Regarding the role of olives in cardiovascular health, the main fatty acid in olives, oleic acid, plays a crucial role in preventing heart diseases. Oleic acid helps regulate cholesterol levels, and there are also several studies showing that it protects LDL cholesterol from oxidation. Olives and olive oil also help optimize blood pressure. Prevention of osteoporosis is another aspect of health in which olives play an important role. The rate of osteoporosis is lower in Mediterranean countries compared to other European countries, suggesting that olives may have a protective role in this field. Also, some observational studies have shown that adherence to the Mediterranean diet can reduce the risk of bone fractures. In addition to its cardioprotective role, oleic acid, with a high level of antioxidants, plays a crucial role in the prevention of malignant diseases (cancer). Observational studies have shown that these compounds disrupt the cell cycle of malignant cells in breast, colon and stomach cancer. Last but not least, olives maintain a longer feeling of satiety and help maintain regular digestion and good digestion.

Potential negative aspects of consuming olives are few but essential to mention to provide a complete picture of this tasty treat associated with numerous health benefits. Olives can contain large amounts of salt in the liquid in which they are packed. When it comes to olive fruit allergies, they are very rare but necessary to mention. And finally, not less important, some types of olives (especially ripe black olives) can contain large amounts of acrylamide, which is a result of the processing. Some studies have shown that acrylamide can act as a pro-carcinogen, but these findings are controversial. In any case, producers are trying to find ways to reduce acrylamide during processing.

Patients often ask whether olives and olive oil have the same health benefits. Indeed, both of these foods share many nutritional properties; they contain healthy fats, vitamins, and minerals. Olive oil, like olives, can help reduce LDL cholesterol and increase HDL cholesterol. Olives have an additional nutritional benefit of fiber and are satiating. In contrast, olive oil is just fat, which can be added in small amounts to food or used in cooking.

And finally, a piece of practical advice for all of you. Before consuming, rinse olives with water to reduce the amount of salt you intake. It would be good to eat a handful of olives (about a quarter of a cup) daily. Although olives are healthy, overeating is not recommended. Consume food moderately.