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NUTRITIONAL ASPECTS OF GREEK OLIVES

A healthy choice that's always in good taste

For thousands of years, Greek olives have been a basic component of the Mediterranean diet. The Greeks are faithful to tradition and attracted to light, fresh nourishing food. They love olives which, either as an appetizer or as a supplement, are considered to be a necessary daily nutrient.

The great nutritional value of Greek olives, in conjunction with their flavor and taste, has been well established. Olives are a unique, pure and natural product, essential for a healthy lifestyle, since they are low in calories (less than 10 calories per olive), high in vitamins A, B1, B2 and C , and also in iron and calcium -- all necessary for the normal function of the human body. Moreover, aminoacids present are essential to human nutrition; specific unsaturated fatty acids have vitaminic value for the human body while the bitter element "oleuropein" stimulates appetite.

Scientific research in Europe and the U.S. on mono-unsaturated fatty acids, (also present in olives), has shown that they can help fight heart disease -- first, by lowering the level of LDL cholesterol (the so-called "bad cholesterol") contained in the blood, and second, by maintaining intact HDL cholesterol, which is beneficial in decreasing the risk of blocked arteries.

 

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