Black — Olive

: Naturally low in carbohydrates and cholesterol-free.

: Many commercially sold black olives (like the "California ripe" style) are actually green olives that have been artificially darkened through oxidation with air and fixed with ferrous gluconate (iron). black olive

: They are high in monounsaturated fats (specifically oleic acid), which are associated with reduced heart disease risk and lower blood pressure. They are also rich in vitamin E and antioxidants. Health Benefits : : Naturally low in carbohydrates and cholesterol-free