Happy Monday folks,

First, I want to congratulate Julia P for winning the PurGum contest!  Julia, please send me your information at ASAP or a runner-up will have to be selected.  I know you don't want to miss out on getting your prize pack!!  You have until Wednesday morning and I look forward to hearing from you! Congrats and thanks for entering!! :-)

Now, on to today's post!  One of my absolute LOVES is olives.  I can eat them plain as a snack, in pasta, on pizza, in salads.  Okay, I guess you get the point, LOL!  Anyway, I was having dinner with my dear friend HH and we had some as part of an appetizer and upon speaking with her it dawned on me that I hadn't done a post on the goodness of olives!  She wasn't feeling all that great, slightly congested and she popped a few olives and started feeling better as the olives were working their anti-inflammatory magic.  So, she started to do some digging and we uncovered some interesting information about the olive.  Let's take a closer look!


Olives do contain 15 to 35 percent fat content, but they are an excellent source of Oleic acid, an omega-9 monosaturated fatty acid. Research has shown that it is the type of fat consumed that determines the risk of developing conditions such as diabetes, atherosclerosis, colon cancer, arthiritus, and asthma.

Traditionally cured olives which are those found at most olive bars, contain a host of health benefits. They are full of iron, vitamin E, copper, and an excellent source of fiber. Concerned about the fat?  Olives have amazing health benefits that work together for your health providing great amazing benefits.  Vitamin E is a fat-soluble antioxidant which neutralizes damaging free radicals, along with polyphenols and flavonoids, which have anti-inflammatory properties- which would explain HH's response to them!

Other benefits:

A protective effect on cells that lowers the risk of damage and inflammation

Helps reduce the severity of asthma, osteoarthritis, rheumatoid arthritis, heart disease and colon cancer
Help prevent the frequency and intensity of hot flashes in women dealing with menopause

When choosing olives for their health benefits as well as the most flavor, always choose those that have been traditionally cured instead of lye-processed. 

All of these facts give me more of a reason to love them!! I hope you feel the same!



  1. Are olives labeled as being lye processed? I buy them from either a Farmer's Market or Trader Joe's. There is no label on the Farmer's Market but I'm sure if they're lye cured, they won't tell me. Do you know where I could buy traditionally cured olives?

    -Skeptical of anyone selling me anything.

  2. If you buy olives from the store in a can, it should detail what's in there. If you're purchasing fresh from the olive bar like Whole Foods, I would consult a store rep and ask them if they're lye processed. Lye is pure 100% sodium hydroxide, which many people purchase from a supplier to cure their own olives at home. I wouldn't advise this unless you study up on it and feel confident in what you're doing as lye is said to be very dangerous and you must handle with extreme care and it's a long process. I think you should be safe to speak to the sellers at the farmer's markets and TJ's and WF's to get the best advice on which olives to purchase. For more info on lye processing, click the following link

    And a little more info from

    Until recently, most olives available in American grocery stores were artificially cured, meaning that they were treated with lye to remove their bitterness. This is still true for all canned black olives, many of the green olives imported from Spain and the black Nicoise from France, and other bottled versions; however, renewed appreciation of the olive has led to interest in naturally cured olives that are now generally available at deli counters and are bottled by some specialized manufacturers. Naturally cured olives are cured with either oil or brine and additives like wine vinegar for flavor.

    Lye treatment is done to remove the bitterness of the olive. Olives contain oleuropein (after their botanical name Olea europea), and it is this substance (a compound called a glucoside) that makes them too bitter to eat directly from the tree. According to the purists, lye-cured olives are bland, either spongy or hard (but not crunchy), with most of the flavor gone. Lye-cured olives are also almost always pitted, and the most naturally flavorful part of the olive is adjacent to the pit. Curing with lye softens the olive so it can be picked when it is still hard, but olives to be naturally cured must be more ripe, handled carefully, and processed quickly.

    Hope this helps! Thanks for reading


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