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Why You Should Be Eating Olives!
Published: 08/01/2014

Each Friday in August look for healthy tips on favorite foods, courtesy of Dr. Weil on Healthy Aging. For more nutrition information, start your 14-day free trial!

Try olives in the Vegetarian Caesar Dressing recipe from True Food Kitchen! Olives are among the oldest cultivated foods known – they were planted and harvested in Crete some seven thousand years ago. The fat they contain is predominately the healthy monounsaturated type, which can help to improve cholesterol ratios. Olives are also a good source of vitamin E (which helps to neutralize free radicals), iron, copper and dietary fiber.

If you tried to eat freshly picked olives from a tree, you would be in for a bitter surprise: only processed olives are palatable. Whether they are picked unripe (green) or ripe (black), olives need to be fermented and/or cured to become edible. (Note that some black olives are actually picked green; processing and oxidation turns them a darker color.) With a wide variety of choices, including Kalamata, Nicoise, Moroccan oil-cured, and Manzanilla, olives are a tasty addition to salads, pastas, grains, meats and more.

Find out which vitamins are right for you.
Everyone's dietary needs are different based on a number of factors including lifestyle, diet, medications and more. To find out what vitamins you need, take the Weil Vitamin Advisor. This 3-step questionnaire requires just minutes to complete, and generates a free, no-obligation vitamin and nutritional supplement recommendation that is personalized to meet your unique nutritional needs.


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