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For thousands of years the olive tree and olive 'lives' in the Mediterranean region.
This precious gift of nature is a living legacy, associated with many areas of our lives.
Main components of the Mediterranean diet is olive oil and olives nutritional value of which is now undeniable.
The Mediterranean diet is considered by the scientific community as the most healthful diet model. Eating a diet based on the standards of the Mediterranean diet has been found to be associated with reduced risk for many diseases.

Olive oil
The extra virgin olive oil is a natural oil that comes in consumption without incurring the refining existing seed oils and certain oils that do not meet the specifications of parthenou.To extra virgin olive oil contains: monounsaturated fatty acids, which help to prevent cardiovascular disease antioxidants such as vitamin E, polyphenols, and over 200 micro. Studying these micro see how beneficial act in various ways to human health.
Consuming about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease.
Because it is not treated, it retains some natural ingredients that are found only in olive fruit and is valuable for human health and have antioxidant and other beneficial properties such as:

-Cardioprotective action
-Reduce risk of cancer
-Antiaging properties and protection from chronic diseases
-Smooth functioning digestive system
-Helps in the metabolism of glucose in diabetics


        Depending on their size, 5 small or 3 large olives provide 45 calories, equivalent to a teaspoon of olive oil.
       The olives are rich in nutrients and compete with virgin olive oil. Contain significant amounts of vitamin A, which helps the body in vision, skin and has antitumor activity, carotenoids in small quantities, vitamins B1, B6 and B12.
It is also a good source of monounsaturated fatty acids, which enhance the functioning of our cardiovascular system and protect against cardiovascular disease.
The black olives are richer in total tocopherols in relation to green and are the only ones containing b-tocopherol and a-tocotrienols. The trace of the olives are potassium, calcium, phosphorus, iron and magnesium, while those kept in brine contain large amounts of sodium.
By eating them ensure adequate antioxidant protection to the body, and have a relatively high content of carotenoids, especially b-carotene (provitamin A). So could be part of an antiaging diet not only prolongs the youth of the skin, but also serves as an antidote for the diseases or degenerative disease called wear, which include heart disease, various cancers and diabetes type 2.