Olives

Olives are the quintessential Greek product and a must-have in your kitchen.

Small fruits that grow on olive trees (Olea europaea), they belong to a group of fruit called drupes, or stone fruits, and are related to mangoes, cherries, peaches, almonds, and pistachios.

Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer.

The healthy fats in olives are extracted to produce olive oil, one of the key components of the incredibly healthy Mediterranean diet.

Olives are also enjoyed in salads, sandwiches, and spreads.

Some immature olives are green and turn black when they ripen. Others remain green even when fully ripe.

In the Mediterranean region, 90% of olives are used to make olive oil. 

Olives are an unusual fruit because of their high fat content. Their most abundant fat is oleic acid, which may have several health benefits. They also contain 4–6% carbs, most of which consists of fiber.