Why to use Kalamata olives instead of Oxidized olives?
Kalamata olives and oxidized olives are two different types of olives with significant differences in taste, texture, and quality.
Kalamata olives have a rich, fruity, and slightly bitter taste. They are well known for their unique flavor profile which is the result of their fermentation process with saltwater brine.
Oxidized olives have a flavor that is often described as dull, sour, or rancid.
Kalamata olives have a meaty texture and are typically firm and smooth.
Oxidized olives may have a mushy texture or even disintegrate easily due to the deterioration of the olive’s cell structure.
Kalamata olives are considered high-quality olives,
while oxidized olives are often considered low-quality.
Oxidized olives generally do not offer significant health benefits compared to fresh or properly stored olives. In fact, oxidation can lead to a loss of certain nutrients, such as antioxidants and healthy fats, reducing their nutritional value.
Fresh olives, provide several health benefits when consumed in moderation. They are a rich source of monounsaturated fats, which are known to promote heart health by reducing LDL cholesterol levels. Also contain various vitamins and minerals, vitamin E, iron, and calcium.
Additionally, Kalamata olives are packed with antioxidants, such as oleuropein and hydroxytyrosol, which have been linked to potential anti-inflammatory and anti-cancer properties. These antioxidants may help protect cells from damage caused by free radicals.