Pickled Olives: Benefits, Culinary Uses, and Contraindications

Olives are wonderful, but they can't be eaten raw and require treatment. The most common method is pickling olives, which, with a very simple method, allows us to benefit from a product with many qualities. Pickling olives, for example, reduces "bad" cholesterol and increases red blood cell production.

Index of topics

Nutritional properties

Pickled olives contain no cholesterol, and every 100 grams contains 113 calories. And more:

81 grams of water
12 grams of lipids
3,8 grams fibers
2,2 grams protein
1 gram of carbohydrates

Furthermore, olives in brine are rich in potassium, calcium, phosphorus and iron.

Benefits

Olives in brine contain a concentration of healthy fats, both monounsaturated and polyunsaturated, which help reduce "bad" cholesterol in the blood. This is certainly the primary benefit of olives in brine, followed by others.

Thanks to the amount of Iron and copper they contain, pickled olives increase the production of red blood cells.
The presence of oleic acid and some antioxidants appears to have a preventive function for some types of cancer.
The content of oleocanthal, a natural compound present in virgin olive oils, gives pickled olives anti-inflammatory and analgesic properties.
They promote good digestion.
Thanks to the dose of Vitamin A which contain, olives in brine are useful for eyesight and skin.
Thanks to the fibres, however, they fight the
With tryptophan they promote the synthesis of Serotonin, and with magnesium they have a relaxing effect on the nervous system.

Use in the kitchen

Pickled olives are incredibly versatile in the kitchen and can be used to add a distinctive flavor to dishes and pasta sauces. They pair excellently with fish (especially tuna and cuttlefish), chicken, and cured meats, cheeses, and pickled vegetables for appetizers. Here 's a simple recipe for using pickled olives to make olive bread, and here 's a recipe for pickled olive sauce.

How many pickled olives can you eat?

Given the salt used in their preparation, avoid overdoing the pickled olives. The ideal serving is 25-30 grams per day.

Pickled Olives Recipe

The preparation of olives in brine involves two phases. In the first, which begins after harvest, the green or black fruits are selected and graded. This is followed by the second phase, fermentation, which lasts from 6 to 12 months. During fermentation, the olives are salted in a proportion ranging from 8 to 14 percent of the product.

About Find two unmissable recipes for whole wheat bread and sourdough bread with pickled olives.

Food container

If properly packaged in their brine, olives can be stored for up to six months. The preferred container is an airtight glass container. If the olives are used and the container is opened, they can be refrigerated, still in their brine. However, for no more than a week.

Controindicazioni

Pickled olives may negatively interact with antidepressant and antidiabetic medications. In this case, it's best to consult your doctor before consuming them frequently. The high salt content makes pickled olives safe only in small doses for those with hypertension. Rinsing them thoroughly under running water before consumption is recommended.