Olives

The Olives plant originates from Greece and Asia Minor where they can be found indigenously in the forest, known as Acebuches.

The upper basin of the river Guadalquivir and Jaen (Andalucía) is where most of the olive harvesting and olive oil production occurs, however, olive farming points can be found all throughout Spain.

It is a food recommended to prevent cardiovascular illness, helps to treat overweight and helps avoid constipation due to its high fiber content. Black olives have a lower level of sodium and more iron therefore is recommended for people with anemia and mild hypertension, among others.

The antioxidant nutrients in olives impede the oxidation of cholesterol, thereby helping to prevent heart disease. Olives do contain fat, but it's the healthy monounsaturated kind, which has been found to shrink the risk of atherosclerosis and increase good cholesterol.
Black olives are a great source of vitamin E, which has the brilliant ability to neutralize free radicals in body fat. Olive oil also contains a chemical called oleocanthal, which acts as a painkiller. Research has found that oleocanthal inhibits inflammation.