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The antioxidant nutrients in black olives impede this oxidation of cholesterol, thereby helping to prevent heart disease. Olives do contain fat, but it's the healthy monounsaturated kind, which has been found to shrink the risk of atherosclerosis and increase good cholesterol.
Intensely flavored, oil-cured olives may be served on their own or added raw to salads. When cooking with them—they're delicious in braises—consider adding them toward the end of cooking because they can become bitter if overcooked
Store in a cool, dry place. Keep in refrigerator after package