The Food Coach

Healthy Food Database - Olives

Olive trees are the oldest cultivated trees in existance. The tree is extremely hardy and will live for hundreds of years. There are many different types of olives available in many colours and sizes. Off the tree, olives are inedible.
Category: Fruit
In Season: all year
To Buy: Fresh olives are sold by colour - usually black (kalamata) or green. Olives can be marinated in garlic, chilli, preserved lemons, and a variety of other herbs and spices. Buy from a good deli and ask to try one first. Avoid black olives in jars from the supermarkets.
To Store: Store in the fridge for up to 2 weeks and serve at room temperature.
Tips & Tricks: Buy an olive seeder - it's a fun gadget to use and makes deseeding olives a breeze. A serve of olives is equal to about 7 olives.

Nutrition (Per serve):

Weight (grams): 23
Carbohydrates, g: 4.1
Fat (g): 0.7
Monosaturated Fat , g: 0.5
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 103
Protein (g): 0.2
Saturated Fat, g : 0.1
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: If the olive is too salty, bring them to the boil and drain the water off before using. If adding olives to a slow cooked casserole, add the olives at the end of the cooking process so they retain their shape and flavour.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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