The truth about Green olives nutrition and savory taste

Like most kids, I used to hate vegetables. Since using force or threat could not have worked with me, my family preferred to use a tricky way to convince me into eating my veggies for benefits I did not believe at the time. Being an addict to salt and salty food, I was easily convinced to eat salted vegetables. Now, these are my favorite food at all times.

In most Arab countries, housewives made it a tradition to preserve vegetables with salt for long-term use on different dishes. Some of the most frequently salted products or pickles are carrots, broccoli, cucumber, peppers, turnip, and the famous green olives.

My favorite option is salted olive; join me to find out more about the incredible green olive nutrition and savory taste.

The Mediterranean way of eating olives:

Countries on both shores of the Mediterranean are obsessing about this savory treat. Being a Tunisian native and growing up surrounded by these traditions regarding olives gave me a huge insight into the value of these tiny fruits for people.

The olive tree has been uniting people despite their differences salted green olives are carrying on the mission successfully. People’s tastes might differ and their culinary habits might significantly diverge. However, salted olives manage somehow to bring these opposites together.

An easy recipe to follow:

Now, you can find these pickles in the market and buy what you like. However, if you are fond of DIY or you don’t trust ready-made packed merchandise, then you can easily prepare your own.

Ingredients:

• 500 grams of green olives
• Eight tablespoons of salt
• 2 medium-sized sliced lemons
• Water

First of all, wash your olives carefully, and then one by one make small cuts in all of them. The fruit needs to stay intact. Place them in a glass jar, add the salt and the lemons, pour water until the olives are fully covered, and finally seal the jar.

Some people do not make cuts in the fruits. This can be applied, yet it prolongs the incubation period. Besides, much olive coral would be preserved inside the fruit which will give it a bitter taste.

After ten days, change the water and add some more salt. You can repeat the process one or two more times. Finally, when the olives are ready for consumption their color will change to light green and their flesh will soften considerably. In a month you should be able to enjoy your pickles.

Uses of green olives:

The best thing about pickles and especially salted olive is that they are perfect with anything. At home, we make sure we stock enough olives for year-round use. They do not go bad and they are easily stored in the fridge or airtight containers.

Personally, my favorite dish on the table is the one with olives. I can eat them with anything, from couscous to sandwiches, salads, and even pasta!

It is usually added to all kinds of salads. Nearly, all Tunisian dishes can be enjoyed with a few olives. It really depends on people’s choices and eating habits. So you can add some tasty salty olive to any dish you want without feeling guilty. They are a real gastronomic pleasure.

Green olives nutrition facts:

In one serving of 100 grams, you can find 135 calories and the following values:

• Total fat: 12.8 g which is 20 % of the daily value
• Saturated fat: 2.5 g which is 13 %
• Trans fat: 0 g
• Cholesterol: 0 mg
• Sodium: 2 mg 0 %
• Potassium: 0 mg
• Total carbohydrates: 3.6 g which is 1 %
• Dietary fiber: 2.5 g which is 10 %
• Sugars: 0.1 g
• Protein: 0.8 g which is 2 %

Olives, thanks to their inherent nutrients, make a good addition to your daily diets. Green olives' nutrition values are remarkably useful for maintaining excellent health conditions. Life might not depend on them, but they sure make life better.