Olives are among the oldest cultivated foods known - they were planted and harvested in Crete some seven thousand years ago. While olives have a high fat content, almost three-fourths of their fat is the healthy monounsaturated type, which can help to improve cholesterol ratios. Olives are also a good source of vitamin E (which helps to neutralize free radicals), iron, copper and dietary fiber.
If you tried to eat freshly picked olives from a tree, you would be in for a bitter surprise: only processed olives are palatable. Whether they are picked unripe (green) or ripe (black), olives need to be fermented and/or cured to become edible. (Note that some black olives are actually picked green; processing and oxidation turns them a darker color.) With a wide variety of choices, including Kalamata, Nicoise, Moroccan oil-cured, and Manzanilla, olives are a tasty addition to salads, pastas, grains, breads, meats and more. Article courtesy of Dr. Andrew Weil's website, found here.
LSF Peruvian Botija Olives:
Our delicious, Peruvian black botija variety olives are grown on a family farm on the coastal desert plains of southern Peru, where they are cured and dehydrated. They are dried at temperatures below 100 degrees to retain the maximum amount of nutrients. They are raw and USDA-certified organic.Botija olives are an older, more traditional variety of olive that is less refined and hybridized. Rich with delicious, heart-healthy oils and cell-protecting antioxidants, as well as iron and selenium, they’re the ultimate satisfying snack. Our customers also add them to homemade vegan/raw breads and crackers (via your dehydrator, naturally).
Available 4 ways:
Botija Olives with a touch of sea salt (contain pits).
Botija Olives with a touch of sea salt, without pits.
Herbed Botija Olives (contains pits). Tossed in a subtle, organic herb blend of black mint, oregano, thyme and rosemary and sea salt.
Herbed Botija Olives, without pits. Tossed in a subtle, organic herb blend of black mint, oregano, thyme and rosemary and sea salt.
