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Olives… good for us in so many ways
How about taking an olive cure this winter? It will remind you of the sunshine, don’t you think? As an aperitif, in a tagine or with pasta, the fruit of the olive tree is particularly rich in antioxidants and monounsaturated fatty acids or MUFAs… in other words, the good fats.
Often denigrated for being high in fat, olives have sometimes – and quite unfairly – received a bad press. We should not forget that in fact 75% of these fats are actually MUFAs, which are known to lower LDL cholesterol levels – that’s the bad cholesterol. But that’s not all, monounsaturated fatty acids also play a role in strengthening our natural defences. And that can be very useful in winter.
Olives are also pretty good when it comes to providing us with antioxidants, thanks in particular to their vitamin E content, also known by its chemical name of tocopherol. As you know, antioxidants are the body’s foot soldiers fighting a merciless battle against free radicals. When present in excess in our body, free radicals exert genuine pressure on all our cells. The results include skin ageing, the development of cardiovascular disease, cancer, etc. So it’s a very good idea to top up with antioxidants.
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