Native to the Mediterranean area, the olive is grown both for its fruit as well as its oil.

Dozens of olive varieties exist and they vary in size and flavor. The flavor of each olive variety depends on its ripeness, the location where it is grown, and the type of processing it undergoes (oil cured, brine cured or water-cured).

Although olives are relatively low in calories, and high in heart-healthy monounsaturated fats, they can be quite high in sodium.

Selecting and Storing Olives

Olives in a can or jar can be stored at room temperature for up to 2 years. Once opened, keep olives refrigerated in their own liquid in a nonmetal container for several weeks.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber