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.
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.
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.
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 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
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.
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
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.
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
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
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.
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.
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
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
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
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.
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
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