The olive tree, Olea europaea, is very hearty, drought, disease, and fire-resistant. Many olive trees in the groves around the Mediterranean are said to be hundreds of years old, while an age of 2,000 years is claimed for a number of individual trees–which has been scientifically verified.
The nutritional benefits from green olives are many:
· Olives contain both vitamins, minerals and are high in sodium content. Do not eat too many if you have high blood pressure.
· Olives contain 4.44 mg of iron, which is 24.7 percent of the daily value.
· One serving of olives contains 4.03 mg of vitamin E, or 20.1 percent of the DV. Vitamin E helps to protect your skin from ultraviolet light.
· Olives include 0.34 mg of copper, which is 17 percent of the DV. Copper aides your body in the utilization of iron and reduces tissue damage from free radicals.
· Olives have 4.3 g of fiber or 17.2 percent of your DV. Dietary fibers helps the digestive system.
· I pint crushed bitter green olive (Crush olives with wooden meat tenderizer mallet)
· 1 small stalk of celery
· 1 clove crushed whole garlic
· I/2 tsp. Oregano
· 3-4 tbs. olive oil
· 1 empty quart container
Empty crushed olives into quart container
Add diced celery and rest of ingredients
Place top on container and shake a few times
Let sit a few hours before refrigerating
The main difference between the salt cured olives and the crushed bitter ones is that the black olives are very salty, unless you soak them in water before adding other ingredients. Also, the crushed green olives, although bitter, are very tasty.
Serve as an appetizer on french bread, crackers or toss in salads. Do not forget to remove pits.
Lisa DeFazio’s a leading nutrition expert and a Master’s degree level Registered Dietitian, so be sure to check out her website and follow her on Twitter for more tips and videos — and if U wanna know more about olives OR anything else, U can always email us at Questions@FitPerez.com!!