Helmut Melzer
Olives contain vitamins A, B1, B2, B6 and vitamin E, the tocopherol with the highest vitamin E activity, folic acid, pantothenic acid and vitamin C. They also supply us with the minerals magnesium, calcium and potassium and the trace elements phosphorus, Sulfur and iron. In addition, olives contain even the most valuable natural phenolic compounds such as tyrosol and hydroxytyrosol. Olives are resistant to stress and are even more effective against colds than vitamin C.
A good olive oil can be recognized by the designation regulated by the EU: "Extra virgin olive oil" or "Extra virgin olive oil" is the highest quality level, assessed among other things by an acidity of less than 0,8 percent. The following applies: Obtained directly from olives exclusively using mechanical processes without the influence of heat (<40 ° C).
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