ABSTRACT
This chapter examines the nutritional properties of table olives and olive oil in relation to levels of consumption and accessibility. Chemically, table olives are dissimilar to most other fruits consumed as part of the Roman diet. They have a very low sugar content compared to many other drupes such as apricots or cherries. Table olives are a variable food, ranging considerably in colour, flavour, texture, and taste. Outside of the olive-growing areas, the consumption of oil depended upon wealth, personal taste, proximity to military sites, proximity to large urban centres and accessibility to trade routes. Ancient historians and scientists alike are interested in understanding the relationship between volumes of consumption and human health. The modern-day Mediterranean diet is often lauded for its health benefits. It has been found to generate long life expectancies and people who adhere to the diet have very low incidences of heart disease, cancer and rheumatoid arthritis.
