Abstract
Olea europaea L. is the botanical name for olive tree; it is usually produced in the Mediterranean countries. The by-products are table olives and olive oil; they undergo many processes in order to become edible for consumers. Table olives are affected by various agronomical factors; this affects the structure of nutritional and non-nutritional components. Some of the most significant nutrients include monounsaturated fatty acids (MUFAs), vitamin E and a substantial amount of phytochemicals. The primary aim of this review is to study the various bioactive compounds found in the table olives, it also comprehensively explained the numerous health benefits associated with the regular intake of olive oil.
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