History
The olive tree is thought to have originated in Crete, which is the southern-most island in Greece. As one of the oldest foods in the world, olives quickly gained popularity throughout the rest of Greece, Egypt, Palestine, and Asia Minor. The olive tree is a symbol of peace and wisdom and is referred to in the Bible and portrayed in ancient Egyptian art and Greek mythology. Ancient civilizations not only used olives for nourishment, but the tree itself provided shelter, medicine, and fuel. Olive oil is also another important product of the olive tree. With its many heart healthy benefits, it has been consumed since 3000 BC.
Availability/Selection/Storage
Olives are harvested in September but are available all year long. They are usually sold in small jars or cans, and some stores sell in bulk as well. It is best to store olives in the refrigerator in an airtight container. If unopened, olives can be stored in the pantry for up to 1 year.
Nutrition
Olives and olive oil are rich in monounsaturated fats and vitamin E. Both of these nutrients protect cells from free radical damage that can lead to heart disease or cancer. Olives are also rich in polyphenols and flavonoids, which help decrease inflammation in the body. All of these nutrients may reduce symptoms of arthritis and asthma as well. The downside to olives is that they are high in sodium. One half cup of olives contains about 550 mg of sodium. The new recommendation for sodium is no more than 1500 mg per day. So this would be over one-third of the requirement. It is best to keep in mind that everything should be eaten in moderation.
Nutrient analysis per 1/2 cup olives:
calories: 77, carbohydrate: 4g, protein: <1g, fat: 7g, saturated fat: 1g, monounsaturated fat: 5g, cholesterol: 0mg, vitamin E: 2mg, iron: 2mg, sodium: 550mg