I Made My Own Kalamata Olives — Are They Actually Healthy After 50

Homemade preserved olives are one of the oldest traditional foods — but are they actually healthy after 50? In this video, I share how I cured my own Kalamata olives using brine, vinegar, lime, garlic, chilli, coriander seed and oregano. I explain the potential benefits for inflammation, heart health, gut health and bone health — while also covering the most important warning: sodium. Olives contain healthy monounsaturated fats and plant polyphenols. Traditional brined olives may also contain lactic acid bacteria from fermentation. But because they are preserved in saltwater, portion size matters — especially for adults managing blood pressure or kidney health. This video is for education only and is not medical advice. If you have high blood pressure, kidney disease, heart disease or are on a sodium-restricted diet, speak with your healthcare provider. Timestamps: 00:00 Introduction 00:35 Cleaning and washing olives 02:12 Initial dehydration of olives 02:43 Slitting olives 03:26 Making 10% brine solution 03:38 Curing olive in the brine 04:30 Draining the olives and refreshing the brine solution 05:05 Draining the olives and refreshing the brine solution and adding slices of lime 06:51 anti-inflammatory activity 07:06 Draining the olives and refreshing the brine solution 07:42 Heart and cardiovascular system benefits of olives 08:18 Final Draining the olives and refreshing the brine solution 09:04 Jarring the cured olives with spices 09:31 Health benefits of olives on gut and bones 11:00 Watch out 12:11 Conclusion and close