FAQ, Kalamata Olives, Nutritional value, cholesterol, heart diseases, climate
Their mountainous origins, the lack of irrigation, the climate and their geographic position (Skoura, Lakonia) give us the real KALAMATA olive, exactly as natures offers it!
What is the nutritional value of the olive?
Olives are an exquisite food. Olives are a complete food and an indispensable complement for any meal, generously offering health and longevity. Researches on the nutritional value of the edible olives have confirmed their benefits to our health.
Can eating Kalamata olives lower my cholesterol levels?
Besides its astonishing antioxidant properties, the olive is an excellent source of monounsaturated fatty acids, which reduce the levels of LDL cholesterol, while having a beneficiary effect on the levels of HDL cholesterol. It contains approximately 73% monounsaturated fatty acids, 12% polyunsaturated and 15% saturated (a total fat content ranging from 16 to 30%).
What is the effect of Kalamata olives in the organism?
The olive contains 1.5 - 2.0% proteins, 1.0-1.3% minerals and 4 - 13% nitrogen free extracts. The unprocessed olive is very rich in potassium, calcium, phosphorus and magnesium, as well as in manganese, iron, sodium and traces of copper.
The olive provides the organism with dietary fibers and minerals, and constitutes a source of vitamin E, a natural antioxidant. Nowadays, its preventive action against health problems, like arteriosclerosis, cardiovascular diseases, hepatic dysfunction and the diseases of the nervous system, is well known. Vitamin E is also considered to slow down the changes in the cell membranes and to fight osteoporosis.
What is the effect of the olive against heart diseases?
In the Mediterranean countries, where the consumption of olives and olive oil is high, the occurrence of heart problems is significantly lower than in countries with different dietary habits.
Are olives fattening?
An indicative energy value of the olive fruit is given below:
- CALORIES Olives black 118cal / 100gr & Olives green 97cal / 100gr -
Which is the ideal climate and where are Kalamata Olives produced?
The climate in Lakonia is Mediterranean, with mild winters in the lowlands and harsher ones in the mountainous areas. The rainfall levels are low in the coastal areas and rise when moving to the north. In the mainland, the climate is considered continental, with rain and snow during the winter and hot summers. The olive varieties which are resistant and cultivated here are Athinolia, Asprolia and Koroneiki. 13,000,000 olive trees are cultivated in the prefecture and 16,000 families are involved in the production of olives. The edible olive produced here is 100% Kalamata olive.
Which type of soil suits Kalamata Olives best?
The olive tree grows in every type of soil, even in the most infertile and rocky areas. Yet its yield is much better in relatively fertile soils which retain enough moisture. It suffers in heavy soils that hold water. It prefers neutral or mildly alkaline soils (pH 7-8), but it can also withstand mildly acidic soils. It has a relatively good tolerance to salinity, being mildly affected by electrical conductivity (ECe) of up to 4 dS/m and with an exchangeable Sodium (Na) content of up to 20-40%.
Which olives are suitable?
Whether a variety is suitable for the production of table olives depends on the production of fruits with certain characteristics. The most important ones are the following:
- The olive’s flesh to pit ratio.
- The high sugar content of the fruit.
- The easy processing of the olive (uniform color, easy curing).
- The uniform and suitable size of the fruits.
- The proper color of the olive.
- The thin skin of the olive fruit.