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NATURAL NO CHEMICALS QUALITY
OLIVES
Cardiovascular health care providers
Benefit of nature
Olive is a salty and tasty addition to dishes and appetizers. They are low in carbohydrates and high in healthy fats. They are also associated with several health benefits, including improved heart health.
You can easily add olives to your daily routine, which are used as a great addition to any healthy diet.
Rich in vitamins and minerals
Olives belong to a group of fruits called drups or stone fruits and are associated with mangoes, cherries, peaches, almonds and pistachios.
Hand-picked and selected olives
HIGH QUALITY OLIVES
Olives contain a lot of vitamin E and other powerful antioxidants. Studies show that they are good for the heart and can protect against osteoporosis and cancer.
The healthy fats in olives are extracted to produce olive oil, one of the key components of an incredibly healthy Mediterranean diet.
- No added sugar or water
- No preservatives
- No artificial colors and flavors
- Rich in antioxidants
CONTROLLED GEOGRAPHICAL ORIGIN
OLIVES ARE BREEDED AND BROWN IN A TRADITIONAL WAY
Olive is an evergreen tree that originates from the Mediterranean.
Olive trees bloom in May and June, and olives, depending on climatic conditions, ripen in the period from October to February. One of the characteristics of the olive tree is its longevity.
The process of ripening olives is characterized by the evolution of their color,
from green, brownish-red to black.
The olives are harvested in autumn and winter, ie from the end of September to around the middle of November. Green olives are harvested from mid-October to late November, and black olives are harvested from mid-November to late January or early February.
Kuvet olives are grown and harvested in the traditional way by shaking the branches or the whole tree or by means of a ladder and picking the olives in a bag tied around the middle of the harvest. The whole process is done very carefully so as not to damage the olive.
A key aspect that affects the taste is the way the olives are produced. All olives must go through a fermentation process – called healing – to be eaten. This process affects the taste and texture of the fruit.
The perfect taste and texture of Kuvet homemade olives arises as a result of the great attention filled with a lot of love in the production and processing of olives!
Produced without the addition of acids, preservatives and additives.
Kuvet domestic olives begin the fermentation of the very branch of the olive tree, that is, by sunbathing in the sun. Then the fermentation process with water continues, this method is the slowest of all and consequently, rare. The olives are soaked and rinsed with plain water, a process that is repeated several times. Finally, the olives are moved to brine (salt water), where they continue to ferment gradually. This lasts mainly – up to one year. The olives fermented in brine are often sweet and full of depth, because the action of the brine intensifies the natural flavors of the fruit.
BENEFITS OF KUVET OLIVES
Olives are often enjoyed in salads, sandwiches and tapas. The average olive weighs about 3-5 grams.
In the Mediterranean region, 90% of olives are used to produce olive oil.
An olive has only about 7 calories. They have a “negative calorie load” which means you burn a lot more calories by cooking olives.
Olives contain 11-15% fat, of which 74% percent is oleic acid, a type of monounsaturated fatty acid. It is a major component of olive oil.
– Eating olives helps the skin stay soft and healthy because they contain oleic acid. Oleic acid is associated with several health benefits,
including reduced inflammation and reduced risk of heart disease. It may even help fight cancer.
Despite the common misconception, olives do not gain weight. They contain monounsaturated fats, the same good fats found in nuts and avocados. Mono-unsaturated fats in the diet increase good cholesterol. In research studies, when diets increase mono-
unsaturated fat (without becoming too high in total fat), participants experienced a reduction in blood cholesterol. All this reduces the risk of heart disease.
Olives contain polyphenols, a natural chemical that reduces oxidative stress in the brain. By eating a daily serving of olives, you can help improve your memory.
By eating a few olives before a meal, you can balance your appetite. This is because the monounsaturated fatty acids contained in olives slow down the digestion process and stimulate the hormone cholecystokinin, which sends messages of fullness and pleasure to the brain.
The fact that olives are foods rich in antioxidants and have anti-inflammatory properties makes them a natural protection against cancer because chronic oxidative stress and chronic inflammation can be key factors in the development of cancer. If our cells become obsessed with oxidative stress and chronic over-inflammation,
the risk of cell cancer is increased. Providing us with rich reserves of antioxidants and anti-inflammatory nutrients, olives can help us avoid this dangerous combination of chronic oxidative stress and chronic inflammation.
Olives are an excellent source of vitamin E, which has the ability to neutralize free radicals in body fat. Especially when working with stable monounsaturated fats found in olives, vitamin E can make cellular processes safer. If the cell’s DNA is damaged, it can mutate and become carcinogenic.
Studies have shown that a diet supplemented with olives and olive oil leads to a lower risk of colon cancer.
Olives are full of dietary fiber. Your microbiome and the probiotics in it want fiber foods. Eating prebiotics and probiotics are essential for gut health.
Positive effect on immunity and blood vessels
health DEFENDER
Olives (green and black) are rich in iron, calcium, vitamin K, vitamin E, fiber, copper, sodium and contain numerous antioxidants. Numerous studies have confirmed that they have properties that prevent the development of certain types of tumors, but they also contain substances that protect the blood system.
In olives, the proportion of carbohydrates is from four to six percent, making them a low-carbohydrate food, and most of them are fiber.
Olives are a great source of vitamins and minerals. Iron, which is found in black olives, is great for red blood cells. Copper is an essential mineral,
which can reduce the risk of heart disease. The calcium they are rich in is great for bones, muscles and nerve function
