Olives constitute a nutritious food and a necessary supplement for each table, offering health and longevity.

Researches dedicated to the nutritional value of olives have confirmed their beneficial impact on human health. More specifically, the fruit of the olive tree is a remarkable source of monounsaturated fatty acids, which decrease the levels of harmful LDL cholesterol, while increasing the levels of HDL cholesterol, protecting the arteries from fat, as the fat of the olive consists of approximately 73% monounsaturated fatty acids,  12% polyunsaturated and 15% saturated.

The olive provides our organism with natural fiber and minerals and is also a source of vitamin E, which is a natural antioxidant.

Its preventive action with respect to diseases such as arteriosclerosis, heart disease, liver dysfunction and diseases of the nervous system is well known. It is also believed that vitamin E assists in the decelerating of the lesions of the cell membranes and that it also fights osteoporosis.

In the Mediterranean countries where the consumption of olive oil and olives is increased, the occurrence of heart problems is significantly limited in relation to the northern countries, in which people consume other forms of fat.