The renowned Kalamata variety of olives entail significant nutritional benefits, a study by Greek researchers recently showed.
The clinical study, according to the Greek national news agency, was based on a sample of 20 volunteers between the ages of 22 and 65 in good health.
By regularly eating the specific smooth and dark olives in their diets for 60 days they achieved a noteworthy increase in the HDL cholesterol (the ‘good’ cholesterol) and improvement in the level of LDL cholesterol (the ‘bad’ cholesterol).
