Kalamata olives are a type of olive named after the city of Kalamata, Greece, where they were first grown.

Like most olives, they’re rich in antioxidants and healthy fats and have been linked to multiple health benefits, including protection against heart disease.
They’re mostly consumed as table olives. Like most olives, they’re naturally bitter, which is why they’re usually cured or processed prior to consumption.
The Greek-style curing practice places the olives directly in brine or saltwater, where they’re fermented with yeasts to remove their bitter compounds partially or entirely, thus improving the taste.

Unlike most fruits, kalamata olives are high in fat and lower in carbs.

A serving of 5 kalamata olives (38 grams) provides:

Calories: 88
Carbs: 5 grams
Fiber: 3 grams
Protein: 5 grams
Fat: 6 grams
Sodium: 53% of the Daily Value (DV)

Compared with other fruits, they’re high in fat. Around 75% of the fat is heart-healthy monounsaturated fatty acids (MUFAs), namely oleic acid — the most commonly consumed MUFA, which may help prevent heart disease and support cancer treatment.

Additionally, kalamata olives are a good source of minerals like iron, calcium, and copper, which may reduce your risk of anemia, strengthen your bones, and improve heart function, respectively.
They also provide the fat-soluble vitamins A and E. Vitamin A is essential for maintaining healthy vision, while vitamin E is a potent antioxidant that may improve heart health.

Source: https://www.healthline.com/nutrition/kalamata-olives#nutrition

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