Definition of olives

Olives are the fruit of the olive tree, a tree native to the Mediterranean and Asia minor, also known as olive in some countries. The main producer of olives around the world is Spain, followed by Italy and Greece, in america they are also grown mainly in Argentina and Chile. This fruit is ovoid, measuring 1 to 3 cm in length and contains a seed inside, is initially green but with maturity after a few months it takes a deep black color.
While the olives are widely used both in its green form as black, also they are processed for olive oil, a product that is much appreciated in the world gastronomy for its characteristic taste as well as its many beneficial properties for the body.

Olives are a food known from antiquity

You can be seen in the biblical accounts as the the olive tree and olives were well known to cultures such as the ancient Hebrews and various ethnic groups of the time, they not only ate olives, but also got its oil employing it in different rituals in which personalities were anointed.
Islamic culture also gives great importance, for them the olive tree is a blessed tree among other things as a source of light, this may arise from the fact that the oil was then used to light the lamps which provide the necessary light so that people could sit down and listen to the teachings of their prophets thus achieving enlightenment.

Nutritional value of olives

The fruit of the olive tree has a composition dominated by oils and vitamins soluble in lipids such as vitamin A and vitamin E. 100 g of olives provide about 150 calories.
The predominant fatty acid in the composition of the olives is oleic acid, also are linoleic (Omega 6) and linolenic acid (Omega 3), olives black has a higher proportion of oils that olives green.

Benefits of olives health

Fatty acids, especially the Omega type, are associated with a protective effect to cardiovascular level, helping to decrease bad cholesterol (LDL) by increasing good cholesterol (HDL), thus improving blood lipid profile. This leads to a lower risk of stroke or cardiac infarcts.
Its content of vitamin A and vitamin E provides antioxidant effect also olives, so retardaran aging and the appearance of a number of degenerative disorders in various organs and systems.