Description
Olives, the produce of living olive trees, have been an indispensable part of our diets for centuries. Olives are ingested as green and black olives, depending on the harvest season and degree of ripeness. Olive, the produce of the immortal olive tree, will continue to be the most distinctive flavor on our tables. Due to its flavor and the minerals and vitamins it contains, olive, grown in nearly every region of our country, is effective in treating various diseases. Our nation continues to develop novel olive production techniques for this reason.
Grıll Green Olıves 260 gr
In recent years, green olive, an essential breakfast flavor, has begun to appear on our menus under a different guise. With their grilled aroma, grilled olive products, typically produced from tomato olives, have become one of the most popular flavors in our kitchens.
Grilled olives, which have a unique flavor, will become one of the most popular flavors on your tables after a single tasting, thanks to their distinctive grilled aroma and flavor!
Green olives of varying diameters are harvested and fermented at the appropriate time of year. After olives are harvested, the seeds are extracted and desiccated using apparatus designed specifically for this purpose. Applying mild pressure to the dry green olives on both sides of the high-temperature grill wires makes it possible to produce olive products with a distinct grilled flavor. In recent years, grilled olive products that are then flavored with a special technique, packaged, and presented to our open-mouthed tables have become increasingly popular. With their distinctive aroma and flavor, grilled olives are consumed in our country and globally.
Benefıt for Health
-Keeps the Digestive System Healthy
By neutralising free radicals, olives’ vitamin E and monounsaturated fatty acids significantly reduce the risk of colon cancer. By minimising stomach acid, olive oil can help prevent the development of digestive system diseases such as ulcers and gastritis. It may also inhibit the formation of gallstones. The fibre content of olives contributes to healthy digestion.
– Gives energy
Olives, a rich source of iron, promote the production of red blood cells, which transport oxygen to the tissues. In iron deficiency, our tissues receive insufficient oxygen, leading to a weakened body and a feeling of coldness. Iron is necessary for daily energy production and immune system maintenance.
– Provides Healthy Bone Development
Osteoporosis is a disease characterised by decreased bone quality and density, which can increase fracture risk. According to studies, the olive’s vitamin and mineral content promotes bone growth in children and reduces the risk of osteoporosis in older adults.
– Supports Heart Health
High cholesterol and blood pressure contribute to the development of cardiovascular disease. Olives, abundant in oleic acid, aid in reducing LDL cholesterol (bad cholesterol) and regulating cholesterol levels. According to studies, olives reduce the risk of heart attack by modulating blood pressure.
Olive is a “health store” because it contains omega 3 and omega 6 fatty acids. It protects and fortifies the immune system and generates resistance to viruses. Vitamin A protects eye health as well. It protects the nervous system and reduces the risk of Alzheimer’s disease due to its vitamin E content. It enhances the functionality of brain tissues and memory. Eliminates grievances, including neglect.
Nutrıtıon Facts (15g)
Calories: 70
Total Far: 7g / 9%
Saturated Fat: 0.5g / 3%
Trans Fat: 0
Cholesterol: 0mg / 0%
Sodium: 170mg / 7%
Total Carbohydrate: 1g / 0%
Dietary Fiber: 0g / 0%
Total Sugars: <1g
Added Sugars: 0%
Protein: 0g
Vitamin D: 0mcg / 0%
Iron: 0mg / 0%
Calcium: 0mg / 0%
Potassium: 0mg / 0%
