Olives, Mediterranean fruit with a flavor of health ...
One of the basic ingredients of the Mediterranean diet, the olive is perhaps one of the oldest fruits that humanity has used in its dishes, in its original form to eat or as oil.
Whichever way it is consumed, its main benefit that it is admired for and included in numerous diets is the ability to lower cholesterol.
The oil contained in its fruit, containing oleic acid, is ideal for its ability to help reduce inflammatory processes.
It contains a high concentration of vitamin E, which is one of the vitamins with antioxidant effects par excellence. This anti oxidant capacity is to prevent the cells of the body from deteriorating quickly and dividing better and for a greater number of times. In a simpler way of saying, it counteracts the process of aging and the formation of degenerative diseases such as Alzheimer, Cancer, among others.
Its monounsaturated fatty acids are favorable to prevent cardiovascular diseases, since they help to lower the levels of cholesterol called "bad" LDL, while increasing the levels of "good" cholesterol or HDL.
It contains a good degree of fibers to help your intestinal transit.
As it contains few calories, it is ideal to eat in periods when you do not want to gain weight.
Gastronomically speaking, the olive, the fruit of the olive tree, gives a unique flavor to meals, elevating the flavors, stimulating the palate.
Its oil to season salads, the olive oil, gives that same taste and benefit, so knowing this, it is far preferable to industrialized vegetable oils that have the opposite effect.
Do you want a suggestion? Prepare some linguinis with tuna, capers, olives and olive oil !. Light, without fattening sauces and will allow you to taste each of the flavors in your mouth.