Olives

[Guest guest]

Olives Did you know that the monounsaturated fats, vitamin E and polyphenols found in olives help provide anti-inflammatory protection and reduce the severity of the symptoms of rheumatoid arthritis, asthma and osteoarthritis? Olive oil's monounsaturated fats have also been found to lower blood pressure and help reduce the risk of heart disease and stroke, while its antioxidants and polyphenols help balance cholesterol levels, boost the immune system and protect against some cancers. Vitamin E is the body.s primary fat-soluble antioxidant that helps protect cells from the ravages of free radical activity. The one caution with eating olives is that they are usually high in salt content. If salt is problematic for you, rinse them off under cold running water to remove some of the salt before enjoying them. Suzi List Owner What is a weed? A plant whose virtues have not yet been discovered. health/ http://360./suziesgoats

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[Guest guest]

I buy black olives that are sun dried.

Rena

[HAWK_Health_ Awareness] OlivesHAWK_Health_ AwarenessDate: Monday, August 3, 2009, 8:19 AM

Suzi,

Are we tallking about green olives or ripe black olives or both?

Anne

TX USA

[Guest guest]

most are... to get rid of the bitterness so people can eat them...

Until recently, most olives available in American grocery stores were artificially cured, meaning that they were treated with lye to remove their bitterness. This is still true for all canned black olives, many of the green olives imported from Spain and the black Nicoise from France, and other bottled versions; however, renewed appreciation of the olive has led to interest in naturally cured olives that are now generally available at deli counters and are bottled by some specialized manufacturers. Naturally cured olives are cured with either oil or brine and additives like wine vinegar for flavor.

Lye treatment is done to remove the bitterness of the olive. Olives contain oleuropein (after their botanical name Olea europea), and it is this substance (a compound called a glucoside) that makes them too bitter to eat directly from the tree. According to the purists, lye-cured olives are bland, either spongy or hard (but not crunchy), with most of the flavor gone. Lye-cured olives are also almost always pitted, and the most naturally flavorful part of the olive is adjacent to the pit. Curing with lye softens the olive so it can be picked when it is still hard, but olives to be naturally cured must be more ripe, handled carefully, and processed quickly.

http://www.madehow.com/Volume-5/Olives.html

Suzi

List Owner

health/

And black olives are soaked in lye, aren't they??

Your