The olives which are good for health

Low sodium olives are now available. They are sweetened with calcium a very little sodium. They are precious for high-blood pressure sufferers, pregnant women and sportsmen

by L. C.

The low sodium content olives are now available! This is the result of more than ten years of research. The author of the invention is Professor Angelo di Pisa, professor at the agriculture faculty of Palermo.
Olives are prepared according to the “Sevillan” method but are characterized by 2% sodium content. These olives are calcium based and, hence, are particularly indicated for high-blood pressure sufferers, pregnant women and sportsmen.

This project involved also the Experimental Institute for Olive culturing of Palermo. The procedure is simple: the sweetening stage is accomplished by replacing almost all the sodium with calcium. The potassium concentration is then regulated, in order to avoid cardiac insufficiencies. Finally the magnesium is removed, which is the responsible of the unpleasant bitter taste.

But there is more: thanks to the preventive extraction of lipids during the first processing stages, such olives can be considered low-calorie, as professor Di Pisa points out. The high calcium concentration of the liquid in which olives are kept, moreover, allows avoiding the presence of the dangerous Chlostridium Botulinum bacterium, which is responsible of many gastrointestinal infections.