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One of the symbols of the Mediterranean countries, olives are appreciated all over the world. Green olives are extremely versatile and the fact that they are pitted makes them even easier to use. They can be eaten as an aperitif, to enrich sauces for canapés, but also as a topping for pasta or pizza. And, last but not least, they add that extra touch to bread and focaccia dough. They contain a lot of fat, 75% of which are monounsaturated fatty acids (the so-called “good fats”).
