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The olive (botanical name olea europaea, european olive) is a species of subtropical evergreen tree in the family oleaceae. It also has additional uses in some. They are very high in antioxidants and healthy fats

Here is detailed health and nutrition information on olives. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps The olive fruit and its oil are key elements in the cuisine of the mediterranean and are popular outside the region

Learn about the olive tree and about the commercial production of olives and olive oil.

Olives are rich in vitamin e and other antioxidants, which may help reduce your risk of health conditions like cancer, diabetes, and heart disease These are the olives that are picked before. Olives top charcuterie boards, garnish martinis and are spread on bread in tapenades But are olives good for you

What type of olive should you use for which purpose Our guide to olives explains how curing and color affect taste—and then dives into the flavor profiles and best uses for popular types of olives, from buttery castelvano and smoky gaeta to fruity kalamata and nutty arbequina. Discover the health benefits of olives, their side effects, best ways to eat, storage tips, and who should or should not consume them for optimal wellness. Olives are rich in nutrients that support cardiometabolic health, which includes the health of your heart, blood, and blood vessels.

Olive is the common name for a evergreen tree or shrub, olea europaea, in the flowering plant family oleaceae, characterized by small size, squat shape, oblong opposite leaves, white flowers, and ovoid fruit.

Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of olea europaea, a traditional tree crop of the mediterranean basin) and extracting the oil It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing

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