The olive – you’ve heard its health benefits, both from the fruit and its oil. Did you know where it came from? The olive is originally from the Mediterranean and it was there, particularly in Greece, that it was incorporated into a diet.

In reality the olive has quite an inedible taste when eaten right from the plant. But the ancient Greeks somehow developed the custom of eating ripe black olives and believed that these were very health promoting.

According to modern science, olives, can help eliminate excess cholesterol, control blood pressure, be a good source of dietary fiber, great source of Vitamin E, can act as an antioxidant, reduce degenerative diseases, prevent blood clots, enhance fertility, protect the heart, and can even help an individual lose weight at a fast pace.

Yes, if one eats ten olives before each meal, one can reduce appetite by up to 20%. Quite impressive!

There are different types of olives. (Each contains a distinctive flavor.) You have probably seen green olives in glasses of white wine. These type of olives are unripe. They tend to be one of the most well-known type of olives in the world.

On the other hand, black olives are ripe. Kalamata olives can often been seen on the tiny pile of crumbled feta that comes with salad orders. Tsakistes are cracked green olives that are often marinated in salt to give it a little bit of more flavor.

The late French lady Jeanne Calment, who once had the longest confirmed human lifespan, living 122 years and 164 days, was once asked what her secret was to looking so young and living so long, she simply answered that her diet was rich in olive oil and that she also utilized this oil to rub it onto her skin.

Olive Oil

The olive oil that is extracted by high-speed centrifugal machines is called extra-virgin. It is definitely the healthiest olive oil you can intake, and a lot individuals in the food industry have stated that it might be the healthiest edible on the globe. The best extra-virgin olive oil comes from the island of Lesvos. It is ideal for salads.

There is also refined or pure olive oil, which is extracted at high temperatures. Compared to extra-virgin olive oil, it is less healthy, and it is less tasty; therefore, it is often flavored with extra-virgin olive oil. This type of oil is ideal for frying.


Another staple edible of Greece is bread and it is said that the busiest store in any Greek town is the bakery. That’s because in every Greek meal, bread is always present on the table. Mavro psomi, which is healthy dark bread, has lately been the favorite of many. Koulouria, which are like slim bagels, is another type of Greek bread that is often found on family tables of this country.

Bread is a vital edible in Greece, especially during Easter. As you can tell, it seems that in this country, there is always a type of olive, olive oil and bread for every occasion.

This article originally appeared at Kouzina by Sofia’s Blog.