Black Olives

Black Olives

The best olives, in terms of health, are black olives that are water-cured or sea-salted. Green olives are unripe olives that have a much lower mineral content and are generally (though not always) treated with a chemical called "lye". Avoid canned olives that are pasteurized and/or soaked in ferrous gluconate, and olives that are pickled in vinegar as they tend to be acidic to the body.

Be careful not to overdo it. Eating too many olives on an empty stomach can cause digestive upset.

Region: South Africa, Chile, Australia, New Zealand, the Mediterranean, California

Health Benefits

Antibacterial Whole olives contain the anti-bacterial antioxidant, polyphenols.
Antifungal Whole olives contain the anti-fungal antioxidant, polyphenols.
Hydrochloric Acid Stimulate production of hydrochloric acid in the stomach.
Immune System - General Stimulate the immune system.
Muscles Possess a beneficial protein-to-fat ratio while remaining alkaline.
Skin Erase fine lines and wrinkles. Smooth the skin.


Fats N/A N/A A good source of monounsaturated fat.
Magnesium N/A N/A
Omega-3 Fatty Acids N/A N/A
Omega-6 Fatty Acids N/A N/A
Omega-9 Fatty Acids N/A N/A
Protein/Amino Acids N/A N/A
Sodium N/A N/A
Vitamin A N/A N/A
Vitamin C N/A N/A
Vitamin E N/A N/A One of the best natural sources of vitamin E.