Beneficial Properties of olive - RoviesOlives

The Beneficial Properties of Table Olives for Human Health

The table olive contains many substances that are beneficial for human health, there have been lots of researches that prove this, as you can see in the very rich bibliography.
Here, we will focus on a research we carried out in cooperation with Eleourgiki and the Laboratory of Dairy Research, Department of the Agricultural University of Athens.
This research concerns the Maslinic acid, one of the triterpenic acids of the table olive, a substance that according to mainly Spanish researches, selectively fights colon-cancer.


http://digital.csic.es/bitstream/10261/53542/1/HT-29.pdf
http://www.crcnetbase.com/doi/abs/10.1201/b10330-29

The results of our research confirm a Spanish research according to which the Greek Method of processing (fermentation in brine for about 8 months) does not reduce the maslinic acid content that the olive has from the tree  in contrast with the Spanish processing method (de-bittering of the green olive with the use of caustic soda) and with the Californian Method which is actually the artificial oxidation of green olives, with the use of caustic soda and air, transforming them into black olives.


In conclusion, our ambition is to let every consumer around the world know, that to consume natural olives processed with the Greek Natural Method results in a great benefit to their health.

Our proposal  ???

“ Instead of taking pills of these substances,produced from the waste of the treatment process,     

       «JUST EAT THE NATURAL OLIVE FRUIT» ”

Bibliography :

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Triterpenic Content and Chemometric Analysis of Virgin Olive Oils from Forty Olive
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