I Thought I would start some discussion on the comparisons between Olives, Olive Oil, and Olive Supplements.
Right now my coronavirus budget means I can't really afford supplements, and many countries actually don't sell affordable high quality Olive Oil, especially where I'm currently living, Japan. So I want to get the benefits of EVOO from normal canned/jarred olives.
I've done some googling but still have many questions as I'm finding conflicting information...
1. How to select olives that will contain the most amount of beneficial compounds (Hydroxytyrosol, etc.)
2. Given how volatile these compounds are in EVOO, and how hard it is to find high quality oil (remember the huge EVOO scams revealed a few years ago). If you get your EVOO intake from whole olives does this mean you avoid quality problems? Because the oil they contain won't be oxidised and can't be cut with other oils, right?
3. Have you guys tried the various olive supplements that are on the market, what do you think of them regarding advantages/disadvantages, and are you making this choice based off research or do you feel a noticeable affect from taking them?
4. Some sources say black is better than green, but there's no way to tell if black olives are ripened or if it's due to lye oxidation, and even if you could tell the difference, which is better?
In my search I found this interesting video regarding the processing of whole olives, but still have unanswered questions regarding how the different processing affects all the beneficial compounds.
