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Castelvetrano Olive

Castelvetrano olives are a mild, buttery green olive variety from Sicily, commonly eaten cured as a table olive. They are typically brined and have a softer texture and less bitterness than many other olives.

Beneficial properties

source of monounsaturated fats contains vitamin E provides polyphenol antioxidants low in carbohydrates savory fermented/brined food

Nutritional highlights

Castelvetrano olives provide monounsaturated fat, vitamin E, small amounts of iron and copper, and antioxidant polyphenols, but they are often relatively high in sodium due to brining.

Caution. Often high in sodium; frequent or large portions may be unsuitable for people limiting sodium intake, such as those with hypertension.

Conditions it helps with

High Blood Pressure
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High Blood Pressure
Includes: High Blood Pressure / Hypertension
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