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    Reduced hydroxytyrosol in 'ripe' olives

    Olives have hydroxytyrosol, a powerful anti-oxidant phytochemical.

    Most 'ripe' black olives are not really riper, they are chemically treated variations. During ripe-olive processing, hydroxytyrosol decreases directly with skin browning.

    Conclusion: green and purple (untreated) olives are superior.
    Last edited by forklift; 02-26-2008 at 04:05 AM.
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    Registered User nspeed22's Avatar
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    Interesting...I'll have to look into this....i love my olives, but rarely eat the canned rubbery black kind anyway so im not worried
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