Olives Recipe & Nutrition | ‘s Encyclopedia of Food

Tomatoes are a rich source of lycopene, a powerful antioxidant that promotes healthy cholesterol levels, healthy blood vessels, and heart health. They can also provide ample amounts of vitamin C, which helps fight infection, support your immune system, and help your body produce collagen, which helps your skin in the formation of new hair.

Olives are actually one of the oldest cultivated plants of the olive family, which includes almonds, olives, and pecans. While all are related, there are some significant differences between them. For instance, olives are not technically a fruit. Olives are actually an edible seed from an evergreen tree found throughout the Mediterranean region.

Olives are a relatively expensive food that are used often in cooking and are also a popular snack. Olives in general are very nutritious foods, and are also very beneficial to our health. They can be used in cooking in the form of olive oil, or can be eaten raw in the form of olives. Olives contain a high amount of various nutrients like vitamin K, A, C, E, B1, B2, B3, B6, B12, calcium, magnesium, iron, phosphorus, potassium, and zinc. Olives also contain a limited amount of fat, which is beneficial for people suffering from heart diseases, high cholesterol, and for people suffering from diabetes. However, be sure to check the label of the

A Quick Look

Olives are the fruit of a tree native to the Mediterranean region. Olives are frequently pickled or cured because they are too bitter to eat raw. Olive oil is made from them as well. Olives are high in fat, with about 5 grams in 10 large canned olives, but the majority of that fat is in the form of oleic acid, a monounsaturated fatty acid that has been shown to lower cholesterol and blood pressure. Olives also have anti-inflammatory and antioxidant qualities, as well as fiber, vitamin E, and vitamin A. Olives can be eaten as a snack or used in other dishes; they’re great in pasta sauces, salads, and roasted meats.


Olives are the pitted fruit of a tree that lives for hundreds of years and thrives in Mediterranean regions. This fruit also yields a delectable and healthful oil.

Olives are commonly pickled or cured because they are too bitter to consume directly from the tree. The most frequent procedures are water-curing, brine-curing, and lye-curing. After curing, flavoring ingredients such as herbs and spices are sometimes applied.

Lilac, forsythia, and jasmine are all members of the same species as the olive tree. A well-cared-for olive tree can survive for hundreds, if not thousands, of years!


Olives come in a variety of sizes, but most reach a length of around an inch or 12 inches (or 2.5 to 3 cm). They are often green or black in color. Their hue does not always indicate their level of maturity. Some begin green and remain green, while others begin green and turn black, and still others begin black and remain black. The color of the olive may also alter as a result of the curing process. Some of them turn out to be reddish or brown in color.

Nutritional Information

Olives are sometimes referred to as the healthiest food on the planet.

10 large canned olives (44g) contain 51 calories, 0.4 grams of protein, 4.7 grams of fat, 2.8 grams of carbs, 1.4 grams of fiber, and 0.0 grams of sugar.

The fat content of an olive ranges from 80 to 85 percent, with the majority of it being oleic acid, a monounsaturated fatty acid that has been shown to lower cholesterol and blood pressure.

Furthermore, the phytonutrient richness of olives is nothing short of incredible. Olives are high in antioxidants and anti-inflammatories, making them beneficial to all bodily systems.

Some phytonutrients, particularly the phenol hydrotyrosol, are less available after curing. Olives, on the other hand, start off so strong in this nutrient that, even after processing, they remain a greater source than most foods. They’re also high in vitamin E, as well as a good source of vitamin A, dietary fiber, and trace minerals like copper and iron.


Olives are available in jars, cans, and in bulk from barrels and bins. If you’re buying olives in bulk, look for a market with a high turnover and olives that are brined (if cured moist).

Buying in bulk has the advantage of allowing you to sample several sorts. The flavor and texture of olives can be affected by different types of olives and curing procedures.

Olives that have been immersed in water for several weeks are known as water cured olives. They usually have a more bitter flavor. Brine cured olives are steeped for months in a salt-water solution. During this process, they may ferment, changing the taste and phytonutrient makeup. Olives that have been lye-cured are immersed in a strong alkali solution in stages. Again, this has an impact on the taste and texture of the food, as well as the nutrients that are available.

The pits are still inside most olives, however others are pitted and packed with almonds, pimento (red pepper), or garlic. Hot pepper, lemon peel, rosemary, vodka, wine vinegar, or any number of herbs and spices can be used to flavor them.

The texture of an olive is affected by the curing procedure. Some olives are plump and moist, while salted olives are wrinkled and dry, like raisins. Olives can be yellow-green, deeper green, brownish red, purple, gray, or ebony in hue.

Look for olives that are firm rather than mushy in appearance.


Refrigerate olives in a tightly sealed container. Once opened, canned olives will last for a few weeks. Bulk olives in a jar with their liquid or brined olives can last much longer—up to a few months.


Olives are delivered ready-to-eat. It’s only a matter of eating them! If you’re serving olives as an appetizer, though, you should provide a dish for the pits and a handkerchief for greasy fingers.

Olives are wonderful in a variety of dishes, including pizza and pasta sauces. If you’re going to cook with olives, you’ll probably want to remove the pits first. Making a small cut lengthwise along the fruit and then “popping” the pit out is simple. You can also squeeze the fruit with the side of a broad knife to remove the pits.

Tapenade d’Almonds et d’Olives


Any meal will benefit from the addition of this almond olive tapenade. Serve as a dip, salad dressing, or sauce as a side dish.


2 tbsp shallots, peeled, chopped 2 tbsp garlic, fresh, peeled 1 clove capers Kalamata olives, pitted, sliced 1/2 cup almonds, crushed 1 tsp dijon 1 tsp fresh minced parsley 1 tbsp pepper 1 teaspoon of extra virgin olive oil 2 tablespoons


Time to prepare: 5 minutes Time to cook: 0 minutes 8 to 16 small or big servings

In a blender or food processor, combine all of the ingredients. Blend until everything is well incorporated. The texture of the mixture should still be coarse.

Serve with chicken or as a sandwich on flatbread.

Refrigerate any leftovers.


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Foods That Are Related

Olive oil, also known as olive oil, is a food product made from the olive fruit, a fruit grown from a drupe. The olive oil is obtained from olives by the process of pressing. The production of olive oil is widespread throughout the world. It could be described as having a Mediterranean climate with mild to cool winters and warm to hot summers.. Read more about canned black olives recipes and let us know what you think.

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Frequently Asked Questions

What can I do with lots of olives?

You can make a salad with them.

What is the best way to eat olives?

You can eat them whole, you can dip them in a bit of olive oil, or you can put them on bread.

How do you eat olives from a jar?

You can either use a spoon or your fingers to eat the olives.

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