By common agreement of scientists, to use olives for food:

          Prevent atherosclerosis development;
          Reduce blood density;
          Standardize blood pressure;
          Decrease cholesterol value in blood;
          Maintain immune system;
          Reduce pain at rheumatism;
          Reduce pain at migraine;
          Help at kidney diseases;
          Regulate acid-base balance;
          Help to discharge renal calculus;
          Improve liver function;
          Normalize gastrointestinal tract work;
          Saturate organism with necessary vitamins
            A, B, C, D, E and with trace elements.