A plate of olives is a plate of vitamins and minerals. Contains significant amounts of provitamin A (carotenes) as well as vitamins B and E. In terms of minerals, calcium is most common, but contains significant amounts of potassium, iron and phosphorus.
On the other hand, its sodium content is due to the salt added when soaking in brine. A bath of vitality that you can enjoy in the sun of Andalusia as a precedent for one of the typical dishes of its Mediterranean diet.
The olive stimulates the digestive processes, so it is ideal to stimulate the appetite. Another advantage of olives is the strengthening of memory, as they contain polyphenols, natural chemicals that reduce oxidative stress in the brain.
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The “must-haves” for Spanish and Portuguese cuisine
This time my blog post is for practical use: a compact guide to the most important products and spices in Spanish and Portuguese cuisine. So that the typical dishes of these countries will also turn out fabulously for you at home, and you can travel far and wide with your palate and sense of smell. With real saffron from La Mancha, pimentón paprika from Extremadura and some top-quality olive oils of different varieties, you are already on the right track!