O L I V E S
The fruit of the olive tree is very basic for the Mediterranean diet, both as edible and because it produces olive oil.
The fruit of the olive is a wonderful source of monounsaturated fatty acids. The olive provides fiber and minerals to the body and is a source of vitamin E, a natural antioxidant. It is also believed that vitamin E slows the cell membrane lesions and fights osteoporosis.
Due to the important role played by the olive tree over the centuries in the everyday life of the peoples of the Mediterranean and especially in Greece, the branches, the fruit and the olive oil, the "juice" of the olive tree, are symbolic and have an honorary position in various activities of the inhabitants of the area.
The Mediterranean diet is a diet inspired by the eating habits of Greece in the 1940s and 1950s. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products.
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