The health benefits of olives and olive oil

Since the ancient times the health benefits of olive oil have been widely recognized in Mediterranean countries. Doctors like the Greek Hippocrates and Pedanius Dioscoride were the first to highlight the beneficial effects of olive oil. However, Galeno, who lived in the II century AD at Marco Aurelius court, was the first to write a book on medical remedies, in which olive oil was the main ingredient for many preparations.

In ancient and popular medicine, olive oil has always been considered good to help relieve stomach disorders, to fight pain of various origins, to relieve itching and inflammation due to insect bytes etc. Modern research has confirmed the therapeutic properties of olive oil and, in particular, its anti-inflammatory and antioxidant effects.

Olives are rich in monounsaturated fatty acids (oleic acid) and they are a good source of vitamin E. Monounsaturated fatty acids are more stable than polyunsaturated fats, and therefore their presence makes the cellular membranes more stable themselves against the action of free radicals. Vitamin E is also an antioxidant that helps neutralising free radicals.

In addition, olives are rich in polyphenols and flavonoids, phytonutrients that have antioxidant and anti-inflammatory properties.

Due to its antioxidant compounds, olives and olive oil help the body protect itself against heart disease, colon cancer and other types of cancer. Olive oil’s anti-inflammatory effects help reduce the severity of symptoms of diseases such as asthma, osteoarthritis and rheumatoid arthritis.

Olives varieties are also called ‘cultivar’. There is a huge range of olives varieties or cultivar in the world, originating from different Mediterranean countries. Different varieties of olives give oils with different flavours and colours; also, some cultivar are better for oil and not all of the olive varieties produce olives that can be eaten, some of them are only good to make oil.

Each olive cultivar has its preferences in terms of soil and climatic conditions, thus different varieties of olive trees grow better in some places rather than others and bear fruit in different times of the year.

The fact that some olives are green and some black, depends only on how ripe the olive was when it was picked: the darker the olive, the riper it is.

In this page we highlight only some of the most common olive varieties or cultivar.

Frantoio olives – Where it grows: Tuscany and central regions of Italy.

Characteristics of the olive: the fruit is big (it weighs about 2gr) and when it is ripe it becomes red/purple.

Type of oil: very high quality olive oil, fruity and aromatic. Is this a table olive: no

Moraiolo olives – Where it grows: Tuscany, Umbria, Mediterranean.

Characteristics of the olive: the olive is small and round and it is black when ripe.

Type of oil: very good quality olive oil, fruity, green colour

Nocellara belice olives – Where it grows: on the Mediterranean islands.

Characteristics of the olive: the olive is big (it can weigh up to 7gr).

Type of oil: fruity and light.

Is this a table olive: yes.

Manzilla olives – Where it grows: Spain (Andalusia) and Italy.

Characteristics of the olive: big fruit, it can weigh between 4 and 6 grams.

Is this a table olive: yes, this is the most common olive in brine found in the supermarkets.

Kalamata olives – Where it grows: Greece.

Characteristics of the olive: the fruit is oval and long.

Is this a table olive: yes.

Carolea olives – Where it grows: Calabria (in the south of Italy).

Characteristics of the olive: big olive, it weighs about 5-6 grams.

Type of oil: medium fruity, golden colour.

Is this a table olive: yes.

Coratina olives – Where it grows: Puglia and southern Italy.

Characteristics of the olive: big and oval olive, it becomes black late.

Type of oil: fruity, intense and spicy.

Is this a table olive: yes.