Black cretan olives with salt

Cretan Salty Black olives

• Natural black color
• the kernels it is larger than the core.
• without chemical additives

They are processed in a natural way to preserve the taste and properties of the natural olive, with sea salt and olive oil.

The bitter ingredients given by the olive train the mucous membranes of the digestive system. In this way, various pathogens, such as viruses, bacteria, parasites and fungi, are more easily eliminated from the body. Even wild animals make use of this property. serve the taste and properties of the natural olive. Olives help to lose weight and offer health and well-being to humans.

Further information: The olive is one of the basic types of the Cretan diet, it is a food rich in nutrients, a fruit with a high fat content.

Micronutrients, the olive contains significant amounts of vitamin E, A and carotenoids. The minerals and trace elements with which the olive supplies us are calcium, copper, iron, manganese and zinc. Cretan Salty Black olives are particularly rich in valuable substances with a strong antioxidant effect for the human body. Some of them are hydroxytyrosol, tyrosol, eleuropein, oleocanthal, squalene. Did you know that the antioxidant substances offered by olives reduce oxidative stress and protect the body from wear and tear? Each variety of olive, in addition to being different in taste, also differs in the nutrients it offers. Also, the method of cultivation, the condition of the soil and the collection of the fruit play an important role.

As for the rest of the macronutrients, olives contain 4-6% carbohydrates. Regarding micronutrients, the olive contains significant amounts of vitamin E, A and carotenoids. The minerals and trace elements with which the olive supplies us are calcium, copper, iron, manganese and zinc. It is important to emphasize that black olives contain more phenolic compounds than green olives. Health scientists emphasize that the consumption of monounsaturated fatty acids is associated with a reduced risk of cardiovascular disease. When monounsaturated fats replace saturated fats in the diet, they lower total cholesterol and LDL cholesterol in the blood.