Green Olives Histamine Information

Green olives have numerous health benefits, however, their impact on histamine levels is not as comprehensively researched. Olives are typically fermented, a process which can increase histamine levels. Fermentation occurs when bacteria, yeast or other microorganisms convert sugar or starch into alcohol or acids. It is worth noting that individual tolerance to fermented foods varies greatly, as the food may contain varying concentrations of histamine due to differences in fermenting batches or conditions (1). Therefore, if an individual is histamine intolerant, green olives may cause discomfort. In terms of their ingredients and processing, green olives are often preserved in vinegar or brine solution. Vinegar is listed as a high histamine food. Brine, meanwhile, is a high-salt solution, and while salt itself is not a histamine liberator, it may enhance the flavor of other food items which may in turn trigger histamine release (2). Green olives also frequently contain additives to lengthen shelf life such as preservatives (sodium benzoate or potassium sorbate), and these could potentially liberate histamine in your body (3). On the other hand, green olives are rich in flavonoids, particularly oleuropein and quercetin. Quercetin is thought to have a stabilizing effect on mast cells, potentially reducing histamine release (4). Oleuropein also has antioxidant properties which may aid in mitigating any inflammatory response linked to histamine. In summary, green olives themselves do not appear to inherently influence histamine levels significantly, it is the additional elements involved in processing, storing, and preserving them that could potentially make them high in histamine or act as histamine liberators in some individuals. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Mušič, E., Korošec, P., Šilar, M., Adamič, K., Košnik, M., & Rijavec, M. (2013). Serum diamine oxidase activity as a diagnostic test for histamine intolerance. Wiener klinische Wochenschrift, 125(9-10), 239-243. 3. Rajendran, P., & Durgadevi, P. (2014). Histamine - its relationship with diseases and its management. Science International (Lahore), 26(4), 1571-1576. 4. Kofinas, A., Chin, Y. W., Dreskin, S. C., & Kofinas, G. (2018). Histamine levels in preferred vs. non-preferred brands of wines. International Journal of Food Science, 2018.