Fun fact. Olives are actually a fruit, which should speak for itself, but please read the information below from Erin Magner, Good Food. (December 5, 2018).

1. Olives are packed with heart-healthy fats

McDowell points out that, like olive oil, olives are rich in monounsaturated fats, which fall under the “healthy fat” category. “Monounsaturated fatty acids have been linked to decreased inflammation and a reduced risk of heart disease,” she explains. But there’s one caveat: You’ll be getting considerably less fat if you opt for whole olives as opposed to olive oil. “Olive oil is made up of 100 percent fat, while olives contain about 20 percent fat,” says McDowell.

That said, she adds, whole olives also contain a little bit of fiber (0.1 g per one large olive) whereas olive oil has none. So, consider your health goals and your doctor’s recommendations, and keep those facts in mind when portioning your olives and oil.

2. They’re also a good source of essential minerals

If you aren’t getting the recommended 18 mg of iron a day—or 32 mg, if you’re vegan—you might want to consider adding olives to your snack rotation. “Black olives are a good source of iron, which is important for carrying oxygen to our red blood cells,” says McDowell. (One tablespoon of olives has 0.53 mg of iron—about 3 percent of your RDA.) She adds that you’ll also get a bonus hit of copper whenever you eat an olive—a mineral that may reduce the risk of heart disease.

3. They’re full of antioxidants

Olives contain vitamin E, polyphenols, and other powerful antioxidants that can help protect the body against the stresses of modern life. “Antioxidants help fight harmful free radicals in the body,” explains McDowell. “Free radicals can lead to oxidative stress, which has been linked to heart disease and certain types of cancer.” It’s really hard to avoid free radicals—our bodies produce them naturally and in response to our environment—so the more antioxidants you can eat, the better.