Calabria is a region offering a large variety of olives, which have lots of organoleptic qualities and important nutritional values. Olives are antioxidant and anti-inflammatory, thanks to a phytonutrient which reduces calcium sediments into our bones and prevents osteoporosis. Some fats contained into these olives control blood pressure and low cholesterol level, protecting, then, our cardiocirculatory system.
Pressed green olives in oil are particularly aromatic, and they’re suitable for meat and fish dishes. They’re also very tasteful if eaten pure, with bread crumbles, cheeses, cold cuts, giving taste to your appetizer. Since there’s only one ingredient, these olives are delicious even into mixed salads.