are formed predominantly of water, but make fibers, vitamins and minerals. One must keep in mind in particular that the olives make a large amount of calories, for example the green olives bring in approximately 110 kcal per 100g of product while the black olives make it nearly three times (294 kcal per 100g). As regards the supply of minerals should remember that the olives contain calcium, potassium, iron, phosphorus, magnesium and iodine, while vitamins that these contain are those of group B, vitamin E and vitamin A.
The #olives are a food with a high content in lipid complex energy, so-called triglycerides. Their fatty acid composition is characterized by the predominance of monounsaturated and, secondarily, from polyunsaturated and saturated. Monounsaturated fatty acids contained in the olives and the oil made from it (especially oleic acid, the family ω-9) have a positive effect on cholesterol metabolism and, by virtue of their high oxidation stability and heat, are useful in conservation and in the process of cooking food. Thanks to their content of antioxidants (polyphenols, beta-carotene, vitamin E), also, the olives have a protective action against the damage caused by free radicals and are therefore a valuable aid in the prevention of aging and degeneration tissues, as well as some cancers.
Finally we must not forget the excellent cleansing properties of this fruit. This fruit also improves the detoxification function of the liver and promotes the motility of the intestine, promoting the removal of toxins accumulated in the body.
The nations important for oil production are Italy and Spain, Greece, Tunisia.