Keywords
human nutrition
Categories
How to Cite
Abstract
Olives are small fruit that grow on the olive tree, scientifically known as Olea europaea. These fruit have been cultivated and consumed for thousands of years, primarily in the Mediterranean region. Known for their distinct flavor and texture, olives are commonly used as a food ingredient and also processed into olive oil. There are many different varieties of olives, each with its own unique taste and characteristics. They can range in color from green to black, while variations in flavor and texture depend on the ripeness and processing method. Olives are a versatile, nutritious food with significant culinary and health benefits, making them a valuable addition to a balanced diet.
Accessibility Summary:
In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.
References
Barbaro, B., G. Toietta, R. Maggio, et al. 2014. “Effects of the Olive-Derived Polyphenol Oleuropein on Human Health.” International Journal of Molecular Science 15 (10): 18508–18524. https://doi.org/10.3390/ijms151018508
DeLallo. n.d. “Olive FAQ.” Archived February 28, 2024, at https://web.archive.org/web/20240228114318/https://www.delallo.com/blog/olive-faq/
Ferrara, L. A., A. S. Raimondi, L. d'Episcopo, et al. 2000. “Olive Oil and Reduced Need for Antihypertensive Medications.” Archives of Internal Medicine 160 (6): 837–842. https://doi.org/10.1001/archinte.160.6.837
Gillingham, L. G., S. Harris-Janz, and P. J. Jones. 2011. “Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors.” Lipids 46: 209–228. https://doi.org/10.1007/s11745-010-3524-y
Gorzynik-Debicka, M., P. Przychodzen, F. Cappello, et al. 2018. “Potential Health Benefits of Olive Oil and Plant Polyphenols.” International Journal of Molecular Science 19 (3): 686. https://doi.org/10.3390/ijms19030686
Guasch-Ferré, M., F. B. Hu, M. A. Martínez-González, et al. 2014. “Olive Oil Intake and Risk of Cardiovascular Disease and Mortality in the PREDIMED Study.” BMC Medicine 12: 78. https://doi.org/10.1186/1741-7015-12-78
Hunter, D. J., J. E. Manson, G. A. Colditz, et al. 1993. “A Prospective Study of the Intake of Vitamins C, E, and A and the Risk of Breast Cancer.” The New England Journal of Medicine 329: 234–240. https://doi.org/10.1056/nejm199307223290403
Mazzocchi, A., L. Leone, C. Agostoni, and I. Pali-Schöll. 2019. “The Secrets of the Mediterranean Diet. Does [Only] Olive Oil Matter?” Nutrients 11 (12): 2941. https://doi.org/10.3390/nu11122941
Regoli, N. 2016. “8 Advantages and Disadvantages of Green Olives.” ConnectUS, October 28. https://connectusfund.org/8-advantages-and-disadvantages-of-green-olives
Rocha, J., N. Borges, and O. Pinho. 2020. “Table Olives and Health: A Review.” Journal of Nutritional Sciences 9: e57. https://doi.org/10.1017/jns.2020.50
Xia, M., Y. Zhong, Y. Peng, and C. Qian. 2022. “Olive Oil Consumption and Risk of Cardiovascular Disease and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies.” Frontiers in Nutrition 9: 1041203. https://doi.org/10.3389/fnut.2022.1041203
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright (c) 2025 UF/IFAS