Olives have origin from the Mediterranean region, slow growing evergreen trees comprises of small silver-grey leaves and small creamy white flowers which later bears round green fruits that ripen to purple-black colour and has seeds in the centre of the fruit. It belongs to the Oleaceae family. It is a widely popular fruit since olive oil is generated from the seed of this fruit and is consumed throughout the globe. It is a very nutritious fruit comprising of various bioactive compounds such as Fatty acids (Myristic acid), Flavonoids (Luteolin, Quercetin, Chrysoeriol), Phenolic derivatives, Terpenes and so on. Oleuropein is a compound extracted from the fruit has been reported to exhibit antioxidant potential as it helps to inhibits the formation of intracellular ROS, and helps to elevate the expression of heme oxygenase-1 (HO-1) with activating the NF-E2 related factor 2. Again, Maslinic acid is another compound extracted has proven to exhibit inhibition of proliferation of against HT29 colon-cancer cells. Besides this, Ursolic acids, methyl Maslinate and Uvaol are other compounds found in the fruit which helps to boost the immune system.

Mode of Consumption: Mostly consumed Raw, Used to prepare Juice, Jam, Pickles Dried fruits etc