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Olives, Green Peruvian Botija Olives - Net Wt 16 oz Glass Jar - In Brine (Raw, Organic) - ELF

Our Price: $16.25

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Product Code: FLE-10283

Olives, Green Peruvian Botija Olives - Net Wt 16 oz Glass Jar - In Brine (Raw, Organic) - ELF

These succulent artisanal olives are rich in heart-healthy nutrients.

Crisp and juicy, they're our mellowest-tasting olive, picked young and cured with only sea salt and spring water (unlike modern olives cured with harsh chemicals).

They're the perfect pairing for snacks, salads, soups, wine, cheese, hors d'oeuvres and more!

  • Excellent source of monounsaturated oleic acid
  • Rich in anti-inflammatory polyphenol antioxidants
  • Good source of iron, copper, and dietary fiber.
  • Rich in Vitamins E and A
  • Provides Vitamin K and Calcium


Peruvian olive experts Jose “Pepe” Vico and his wife Margit used innovative permaculture techniques to turn a 48 acre stretch of salted desert soil into a sustainable oasis of biodiversity — the first organic olive farm in Peru.

"Chacra Blanca," their name for this beautiful stretch of Peruvian coastal desert, has never been exposed to chemical pesticides or fertilizers. Instead, the Vicos use sustainable agriculture practices to keep the soil rich and to make their olive products simply delicious. Not only is it organic, the farm is EurepGAP Certified for "Good Agricultural Practices," and all its olive products are certified Kosher.

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Heirloom Botija Olives


The entire farm is a sustainable circle of interdependance, filled with the fragrant scents of citrus, eucalyptus and fig trees that are planted along with the olive trees, creating a biodiversity that is ideal for protecting the olives and enhancing their flavor. Vico pioneered a unique compost made from pruning of the olive trees, along with rich manure from the farm's goats, sheep, and horses (who are only given organic feed). It takes a year for this compost to “cook,” but it provides the perfect nutrients for the soil without damaging the environment. For insect prevention, Vico uses a special spray made from an extract of olive leaves that he created himself.

These pioneering organic methods also increased the yields with four to seven year old trees producing as much as a typical twelve year old tree.
raw botija olives

Raw Organic Olives

Heirloom Botija Olives

The Vicos have cultivated a rare strain of olive tree. These "Botija" trees are the hardiest we’ve ever seen, and they produce large, plum-like olives with a robust flavor and meaty texture.

Careful handling and processing ensures excellent flavor and incredible health benefits. Every olive is manually harvested and meticulously hand-pitted, then prepared with traditional "lacto-fermentation," using only sea salt and local spring water (instead of the fast, cheap & toxic chemical methods used in the modern olive industry). The final product is bagged or jarred in air and light-resistant containers, and shipped to our air-conditioned facility in Southern California.

organic olive farmer

Traditional Process

Our Botija olives come in two varieties: black and green. Green olives are picked earlier in the season, before fully ripening, to ensure a crisp texture. Black olives are picked later in the season, after tree-ripening in the sun. This ripening process makes the olives softer and changes their flavor characteristics.

Olives are naturally bitter and spicy because of their high antioxidant content, so they must be "cured" before consumption. For thousands of years, traditional olive growers have cured their olives using various methods, including fermentation or saltwater immersion. The predominant technique used in the modern olive industry involves immersing the olives in successive baths of caustic lye, a highly toxic chemical (with questionable environmental and health effects). Lye curing, although faster and cheaper, also strips olives of their richer, subtler range of flavors.
Our olives are traditionally lacto-fermented, using only sea salt and local spring water. After hand-harvesting, the olives are washed and graded, then placed into large food-grade tanks with pure local spring water and sea salt. Over time, the salt water pulls bitter elements out of the olive flesh while naturally present probiotics digest some of the sugars and fibers in the olives. This time-honored technique produces a superior olive, both in terms of environmental impact and flavor characteristics. It's also a healthier olive, providing probiotics for improved balance of digestive flora (which may support immune system function).

After curing, the olives are rinsed and bottled in a mild solution of sea salt for shipment to our air-conditioned facility in Southern California.

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Curing Raw Botija Olives

Olive Nutrition Facts

Olea europaea Botija

Few Superfoods are as super as the humble little olive. This tasty, nutrient-dense fruit — and its delightful, nourishing oil — have been the foundation of several civilizations. Today they're at the foundation of any truly healthy diet. A diet rich in olives and olive oil (especially in place of less healthy fats) may decrease the risk of a wide variety of diseases including diabetes, asthma, colon cancer, arthritis, osteoporosis, and cardiovascular disease. Cornerstone of the Mediterranean Diet:
  • May reduce risk of cardiovascular disease (especially when substituted for other fats)
  • May reduce risk of certain cancers (especially when substituted for other fats)
  • May improve cholesterol levels and HDL/LDL ratio.
  • May protect against ulcers and certain cancers of the digestive tract
  • May enhance absorption and assimilation of calcium
  • May have neuroprotective effects
  • May improve cell membrane fluidity for enhanced cellular respiration

General Nutrition

Olives and olive oil are remarkable sources of antioxidant and anti-inflammatory phytonutrients, particularly the phenol antioxidants.

Olives are a very good source of monounsaturated fat (in the form of oleic acid) and a good source of iron, copper, and dietary fiber.

Minerals & Vitamins

Just a cup of olives provides about 10% RDA for vitamin E — an antioxidant that protects your body from the effects of free radicals and assists with the production of red blood cells. The same amount of olives also provides about 10% RDA for vitamin A — a crucial vitamin for immune function and healthy vision.

Olives also provide Vitamin K, which is needed by the body to clot blood, and may be beneficial for maintaining strong bones, and just a cup of olives can provide around 20-25% of the RDA for the important minerals iron and copper, as well as 10% RDA of calcium.

Carbs, Fiber & Protein

Olives also provide a good amount of fiber. Just one cup gives you nearly 20% RDA of fiber, important for a healthy digestive system. The same serving size provides about 4g of slow-burning complex carbs, (important for sustainable energy and avoiding blood sugar fluctuation). Although the same amount of olives only provides about 1g of protein, it is nearly complete protein (missing only Tryptophan, which is plentiful in cheese, chocolate, peanuts, and eggs).

Since most of olives' calories come from their healthy fatty acid content, and their low carb content is mostly fiber, olives should be considered a low-carb snack.

Fatty Acids

Although olives provide a good amount of fiber, carbs, vitamins, and minerals, their calories mostly come from their fatty acid content. Although we are often cautioned to eat a low-fat diet, nutrition science is coming around to the idea of a diet with an equal balance of calories from fat, protein, and carbs, since fatty acids are critical building blocks of cell function.

It is important to ensure, however, that the fat calories are coming from healthy fats. As an example, consuming trans-fats can stiffen the walls of our cells, inhibiting their ability to ‘breathe,’ while the unsaturated fats in olives may help to enhance cellular respiration.

Oleic Acid

Olives have a uniquely healthy set of fatty acids: about 80% in the form of oleic acid, a monounsaturated, omega-9 fatty acid. Not only is monounsaturated oleic acid more resistant to rancidity (ensuring a longer-lasting, better tasting oil) it also has a wide range of potential health benefits.

Research has long been clear about the benefits of oleic acid for proper balance of total cholesterol, LDL cholesterol, and HDL cholesterol in the body, but Oleic acid may also be responsible for the hypotensive (blood pressure reducing) effects of olive oil by changing signaling patterns at the cell membrane level. Oleic acid also keeps cell membranes soft and fluid, allowing helpful anti-inflammatory substances like omega-3 fatty acid to penetrate the cell membrane more easily.

Antioxidants: Polyphenols

Olives and olive oil are loaded with a variety of powerful antioxidants, from Vitamin E to a whole family of different polyphenols.

Of note are tyrosol, hydroxytyrosol, and several terpenes (especially oleuropein, erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside). Olives also provide flavonoids (including apigenin, luteolin, cyanidins, and peonidins) as well as hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic acid, and coumaric acid.

Not only do these antioxidants help to protect olive fatty acids from going rancid, they have a cascade of positive health effects in the human body.

Anti-Inflammatory Effects

Chronic inflammation is a system-wide risk factor for a wide variety of diseases.

The anti-inflammatory potential of olives come from their polyphenols. These anti-inflammatory compounds include at least nine different categories of polyphenols and more than two dozen well-researched anti-inflammatory nutrients. Research has documented a wide variety of anti-inflammatory mechanisms that lower our risk of inflammatory problems. These mechanisms include decreased production of messaging molecules that would otherwise increase inflammation (including TNF-alpha, interleukin 1-beta, thromboxane B2, and leukotriene B4); inhibition of pro-inflammatory enzymes like cyclo-oxygenase 1 and cyclo-oxygenase 2; and decreased synthesis of the enzyme inducible nitric oxide synthase.

In heart patients, olive polyphenols have also been shown to lower blood levels of C-reactive protein (CRP), a widely used blood measurement for assessing the likelihood of unwanted inflammation. They have also been found to reduce activity in a metabolic pathway called the "arachidonic acid pathway," which is central to the process of inflammation.

Cardiovascular Health

Studies on the Mediterranean Diet consistently associate olives and olive oil with decreased rates of heart disease. Many cardiovascular problems result from a few basic issues: oxidative stress, chronic inflammation, cholesterol, and the clumping together of blood platelets. Olives have an impact on all of these. Several of the polyphenols in olives may help to prevent excessive clumping of platelets by slowing the production of messaging molecules that trigger platelet aggregation.

Digestive Health

Numerous studies have found lower rates of digestive tract cancers in populations that regularly consume olive oil. Many of these anti-cancer effects in the digestive tract were believed to depend on the polyphenols in olive oil and their antioxidant plus anti-inflammatory properties. Additionally, numerous polyphenols in olive oil have also been shown to slow the growth of unwanted bacteria, including bacteria commonly responsible for digestive tract infections. One of these bacteria —Helicobacter pylori — is implicated in stomach ulcers and other digestive problems.

Bone Health Benefits

Support of overall bone health is another promising area of olive oil research. While most of the initial study in this area has been conducted on laboratory animals, better blood levels of calcium have been repeatedly associated with olive oil intake. In addition, at least two polyphenols in olive oil have been shown to increase bone formation in rats. A recent group of researchers has also suggested that olive oil may eventually prove to have special bone benefits for post-menopausal women, since they found improved blood markers of overall bone health in female rats who had been fed olive oil after having their ovaries removed.

Cognitive Benefits

Improved cognitive function — especially among older adults — is a well-known feature of the Mediterranean Diet. As the staple oil in that diet, olive oil has been of special interest for researchers interested in diet and cognitive function. In France, a recent large-scale study on older adults has shown that visual memory and verbal fluency can be improved with what the researchers called "intensive use" of olive oil, and in laboratory animals with brain function compromised by lack of oxygen, consumption of olive oil helped offset many different types of brain-related problems.

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