A medium to large sized Mediterranean olive common in Italy. Mildly fruity and only slightly bitter in taste, this olive is meaty and provides a good amount of oil when used in the production of olive oil. Also known as Ogliarola Barese, Cima di Bitonto, Marinese, or Paesana.
- Traditionally, olives have been viewed as a very healthy food. Besides providing energy, they compose of significant amounts of plant-derived antioxidants, minerals, phytosterols, and vitamins.
- Olive fruit contains tyrosol phenolic compounds such as oleuropein and oleocanthal. These compounds are responsible for its bitter and pungent taste. Oleocanthal, oleuropein, and its derivative hydroxytyrosol are nature’s most powerful antioxidants. Together with vitamin-E and carotenoids, they play a vital role fighting against cancer, inflammation, coronary artery disease, degenerative nerve diseases, and diabetes.
- Olives contains a good amount of vitamin-E. 100 g of cured, and canned fruits provide 1.65 mg (11% of RDA) of α-tocopherol. Vitamin-E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucosa and skin by protecting it from harmful oxygen-free radicals.
- Product of Italy
- Photo depicts a weight of approximately 750 ml