Green olives Fragapane®

  • Product: Selected Green Olives in brine
  • Country of origin: Argentina (Province of Mendoza)
  • Varieties: Arauco and Manzanilla
  • Sizes available: 80/120 - 121/160 - 161/200 - 201/240 - 241/280 - 281/320 (Units per kilo)
  • Packaging available: 180 kg drum; 60 kg drum
    15 kg pail; 5 kg pail; 3 kg pail
    Other options to be arranged according to customer's requirement

Calendar

  • Harvest: March, April and May.
  • Processing: March, April, May, June and July.
  • Selection and packaging: all year.
  • Availability: all year.

Nutritional properties

The Fragapane® olives are a healthy foodstuff with high nutritional value that has significant health benefits as well as for maintaining a healthy and balanced diet.
The most valuable property of the olives is their high content of monosaturated fats. This type of fat raises the high density cholesterol known as the "good cholesterol".
The olives are rich in hydroxytyrosol and oleuropein, powerful antioxidants which have been found to protect against breast cancer.
Olives which are rich in lignans, another powerful antioxidant, protect the cells in your body from the effects of cancer.
Olives contain all the essential amino acids since they have a high content of protein of high biological value and a high nutritional value. At the same time they are rich in fatty components of high quality. They are composed mostly of water and their caloric value is about 150 calories per 100 grams. The fiber content of the olives is around in 2.6 grams per 100 grams of edible portion.
In terms of fat, their ratio is usually about 20 percent. The most abundant fatty acid is oleic, 82 percent; followed by 13 percent palmitic acid, and 5 percent omega-6.

Source of vitamins and minerals
They have significant amounts of provitamin A (carotene) and vitamins B and E. The carotenoids play an important antioxidant role: protecting cell membranes, the health of the eyes and mucous membranes. They also invigorate the immune system and help prevent cardiovascular disease and certain cancers.
Most B vitamins are important to metabolize carbohydrates, while vitamin E is an antioxidant that helps protect the fatty acids. They also prevent abnormal destruction of red blood cells, eye disorders, anemia and heart attacks.
With regard to minerals, calcium is the most abundant. Calcium is involved in blood coagulation, in the activation of several enzymes, nerve impulse transmission, muscle contraction.
They also have significant amounts of potassium, iron and phosphorus.

Olives are essential for the memory and the gall bladder
Olives stimulate digestive processes, so they are ideal to whet your appetite. They are also a natural appetizer that increases the production of gastric juices and aids digestion.
They facilitate the drainage of the gallbladder, which are useful in diseases that affect the digestive organ.
They are vital in the case of a lazy bladder and poor digestion due to alterations in the drainage of the bladder.
They are also an aid to memory, as they reduce oxidative stress in the brain.

According to studies by the University of Massachusetts, eating a daily serving of olives improve memory by 25 percent.
Due to their content in vegetable oil and fiber, they have a gentle, yet effective cleaning effect.