Olives delay the effects if ageing and also protect against rheumatoid arthritis. Olives are also linked to a reduced breast cancer risk.

Raw olives do not taste pleasant and are usually pickled or marinated in salt or oil. Extra virgin olive oil is richest in phenolic compounds.

Olives have a high salt content, therefore people with high blood pressure should not eat too many. Olive oil can be used as a dressing and in cooking. It is also high in calories.

Calories 103
Fibre 2,9g
Vitamin E 2mg
Per 100g
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