Olive

The olive is:
  • low in cholesterol
  • high in dietary fiber, iron, and copper
  • rich in essential fatty acids (Omega 9 monounsaturated) and calories
  • a good source of Vitamin E, a fat-soluble antioxidant that neutralizes damaging free radicals, along with polyphenols and flavonoids, which have anti-inflammatory properties.

Eat olives in moderation if you are interested in:
  • weight loss (low-fat, low-calorie diet)
  • avoiding salt or vinegar (olives are high in sodium due to the brining)
  • avoiding iron (hemochromatosis)
The timing of the harvest determines the color ~ they are green when picked before they are ripe and deep purple if picked when ripened.  Many black olives are blackened after harvesting and then the color is 'fixed' with ferrous sulfate/ferrous gluconate, often used to treat iron-deficiency anemia.  If you suffer from hemochromotosis (when the amount of iron stored in the body is too high), you may wish to avoid olives blackened using this process (read the label).  Olives must be stored in brine to prevent them from tasting bitter, and green olives must be fermented before brining.  The green olive has a firmer texture than the black olive.  American black olives, called Mission olives, are milder and do not require fermentation. 

Brine cured olives are a good remedy for vascular headaches (expansion of the blood vessels in the head); usually the result of too much liquid of any kind (including fruit juice), alcohol, ice cream, and other cold and highly sugared foods.  Expansion headaches also include migraines, hangover, and stress and tension headaches.  The remedy should take effect in two to fifteen minutes according to Annemarie Colbin in Food and Healing.  Traditional Chinese medicine uses olive soup as a remedy for sore throats.


Further credits:
http://www.olives101.com/
http://www.freedigitalphotos.net/images/view_photog.php?photogid=681

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