Health Benefits of Eating Olives

Protects against colon, breast and skin cancer
Olives and olive oil contain an abundance of phenolic antioxidants as well as the anti-cancer compounds squalene and terpenoid. They also contain high levels of the monounsaturated fatty acid, oleic acid, which reduces excessive inflammation.

Good for the heart
Olive oil contains biophenols, which suppress the oxidization of LDL (or bad cholesterol) which has been shown to play a role in the development of cardiovascular disease. The biophenols in olives reduce blood pressure, reducing the development of arterial plaque.

Works to reduce pain
Olives contain a compound called oleocanthal that has strong anti-inflammatory properties, mimicking the action of ibuprofen. Olive oil naturally reduces the pain of chronic inflammatory diseases such as arthritis and can be added to a daily diet to aid in pain reduction.

Protects against ulcers
The antimicrobial properties in olives and olive oil may help to combat the bacteria responsible for causing stomach ulcers.

Boosts your iron intake
Olives contain a substantial amount of iron, a key factor in the formation of hemoglobin, the protein that carries oxygen throughout the body via the bloodstream. Iron also helps to build the enzymes responsible for regulating immune function and cognitive development.

Tip:  A good quality genuine olive oil degrades in heat and light. Buy oil packed in dark glass bottles; avoid clear plastic bottles.