Olives are rich in antioxidants, and their health benefits range from fighting inflammation to reducing the growth of microorganisms. One study found that eating the pulpy remains of olives significantly increases your levels of glutathione, one of the most powerful antioxidants in your body.

Olive is a small fruit that grows on olive trees, they belong to the fruit group called drupes or plum fruits or stone fruits and are related to fruits such as mango, cherry, peach, almond and pistachio. Olives are often enjoyed in salads and sandwiches, the average weight of each olive is about 3-5 grams. Some types of olives are green when they are unripe and turn black when they are ripe, while other types of olives remain green even when they are fully ripe. In general, the properties of green olives have a lot of vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer. The healthy fats found in olives are extracted to produce olive oil, a key component of the ultra-healthy Mediterranean diet, where 90% of olives are used to make olive oil.