Canned olives

Previously, canned olives and olives were an integral part of exclusively Mediterranean cuisine, and today it is difficult to imagine a festive table in our country without this delicatessen product. Canned olives are used not only as a stand-alone dish or an unsurpassed snack, but also as an element of table serving or an ingredient in different sauces. The calorie content of canned olives is approximately 115 kcal.

Interestingly, the choice of canned olive stuffed is simply huge, but there is not a single type of stuffed olive. The thing is that the taste of canned olives deteriorates significantly when you add some filler inside. But with olives, everything is different - they only become more savory. That is why canned olives can only be purchased with a bone, without a bone and halves.

Benefits of canned olives

The benefits of high-quality canned olives are contained in their chemical composition: the fruits are unusually rich in healthy fats, mineral salts and vitamins. Thanks to this, they have long been recognized as an excellent natural preventive agent in the fight against cardiovascular and renal diseases. In addition, the benefits of canned olives are obvious in the presence of problems with the gallbladder and joints.

Harm of canned olives

Residents of the Mediterranean, as a rule, use raw materials grown and harvested in their homeland as food, while it is quite difficult for our compatriots to find really tasty and natural canned olives on sale. Before preservation, still green fruits are removed, so canned olives acquire a black color due to the influence of various chemical additives, which are often used by manufacturers in order to reduce the cost of production.

To give the canned olives a commercial appearance, the fruits are treated with an alkali solution to remove excessive bitterness, passed through oxygen, and then generously flavored with iron gluconate. And only after that a product is obtained, the benefits of which are very doubtful.

The fact is that iron gluconate is especially dangerous, which has a number of contraindications for use. That is why the harm of canned olives can consist in allergic reactions, dizziness attacks, pain in the abdomen, chest, back. In addition, with prolonged use of such a product, errosively ulcerative lesions of the gastrointestinal tract can even develop.

In order to avoid possible harm to canned olives, it is advised to always read the composition of the product indicated on the jar. If you have iron gluconate in your finished product, you can be sure that these are olives that have undergone chemical changes - unfortunately, the vast majority are in our stores.

If you acquire these fruits for weight, remember that natural canned olives are dull in color and uneven in color. Chemically treated canned olives have a shiny, uniform color.