Brothers of Mercy
Extra Virgin Olive Oil

Why Eat Olives?

Indulging in a small handful of olives a day just might keep the cardiologist away. Between 75% and 85% of the caloric content of olives is monounsaturated fatty acid, which, when replacing saturated fat in the diet, may have significant cardioprotective properties. Numerous studies have shown that people who live in certain Mediterranean regions and who consume large amounts of olives and olive oil tend to have a decreased incidence of coronary heart disease and certain cancers. The monounsaturated fatty acid content of olives can help to lower LDL (the "bad" cholesterol) levels and it also prevents the build up of dangerous arterial plaque on artery walls. While olives are relatively low in calories, and high in heart-healthy monounsaturated fatty acids, it is important to note that if you are on a low-sodium diet you should try to go easy on your consumption of olives. Depending upon how they were processed, some olives can be quite high in sodium.

Olives are primarily grown in the Mediterranean countries, and in some parts of the U.S., Australia, and New Zealand. Olives are a piquant, healthy snack enjoyed worldwide. This much beloved tiny fruit is originally a native of Asia Minor, and in fact, the olive tree is among the oldest known cultivated trees in the world. The appeal and allure of olives can be attributed to their flavor, texture, and aroma, with a complexity in flavor that varies from sour, to bitter, to piquant, to sweet.

FDA announces qualified health claim for Olive Oil and reduced risk of coronary heart disease.

The Food and Drug Administration (FDA) today announced the availability of a qualified health claim for monounsaturated fat from olive oil and reduced risk of coronary heart disease (CHD).

There is limited but not conclusive evidence that suggests that consumers may reduce their risk of CHD if they consume monounsaturated fat from olive oil and olive oil-containing foods in place of foods high in saturated fat, while at the same time not increasing the total number of calories consumed daily.

"With this claim, consumers can make more informed decisions about maintaining healthy dietary practices," said Dr. Lester M. Crawford, Acting FDA Commissioner. "Since CHD is the number one killer of both men and women in the U.S., it is a public health priority to make sure that consumers have accurate and useful information on reducing their risk."

A qualified health claim on a conventional food must be supported by credible scientific evidence. Based on a systematic evaluation of the available scientific data, as outlined in FDA's "Interim Procedures for Qualified Health Claims in the Labeling of Conventional Human Food and Human Dietary Supplements", FDA is announcing the availability of this claim on food labels and the labeling of olive oil and certain foods that contain olive oil.

Although this research is not conclusive, the FDA intends to exercise its enforcement discretion with respect to the following qualified health claim:

Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product [Name of food] contains [x] grams of olive oil."

This claim is the third qualified health claim FDA has announced for conventional food since the process for establishing such claims took effect last year. Additional information about qualified health claims is available online at www.cfsan.fda.gov/~dms/qhcolive.html.

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