|Posted by moodhacker on March 14, 2018 at 8:50 AM|
Kalamata olives, like pure Greek olive oil, contain phenolic compounds, which are natural antioxidants.and it is this compound that gives olives their unique taste
Phenolic compounds in olives and olive oil is a strong antioxidant, protecting your body from damage from environmental toxins as well as free radicals, according to the “Medicinal Research Reviews.” The phenols may also be the reason for lower incidences of heart disease and some cancers for those who eat a Mediterranean diet high in olive oil and olives.
Scientists also determined that a diet of regularly consuming Kalamata olives had reduced incidences of chronic inflammation.
While Kalamata olives are high in fat considering their serving size, the majority of their fat is monounsaturated, also known as a “healthy” fat. It is said a 4-tablespoon serving of Kalamata olives has 2.7 grams of monounsaturated fats, and 0.3 grams of polyunsaturated fats.
Kalamata olives are generally found canned, although specialty grocers may sell them directly from the barrel. A 4-tablespoon serving of Kalamata olives, roughly 8 large olives or 10 small ones, has 39 calories per serving, negligible amounts of protein, 3.6 grams of total fat and 1.1 grams of dietary fiber. Like other olives, Kalamatas are a good source of calcium, vitamin C, vitamin A, vitamin E and vitamin K, given its small serving size. Kalamata olives also provide some magnesium, phosphorous and potassium per serving as well as B vitamins.
Kalamata olives are known as a black olive, although they are actually dark purple in color. Native to Greece, Kalamata olives can be eaten plain or chopped up to be used in a dish. Made from fully ripe olives, Kalamata olives are marinated in olive oil or vinegar and are widely available in grocery stores. While Kalamata olives are high in sodium, they are also rich in healthy fats and contain a natural antioxidant.
The earliest cultivation of olive trees was probably over five thousand years ago, since Ancient Greek times. Despite being known as ‘Greek black olives,’ they are in fact deep purple in colour and compared to green and black olives, they are bigger in size and have a plumper, oblong shape.