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The nutritional value of olives also includes its high vitamin E content. The primary fat-soluble antioxidant, vitamin E works to prevent free radical damage in fatty areas of the body. This nutrient neutralizes free radicals which are naturally produced by cells during energy production before they can affect other cells. Olives also have high amounts of polyphenols and flavonoids, which also act as antioxidants. The combination of strong antioxidants, with the cellular protection of oleic acid, makes olives a powerful degenerative disease preventing food.