Green olive is a food-derived biomarker representing proteins, peptides, and associated compounds found in the olive fruit (Olea europaea). Biochemically it is treated as a dietary antigen: specific protein fragments and bound molecules can be recognized by the immune system and measured as antibody targets. In testing contexts, olive components are included alongside other plant proteins to capture common dietary exposures. Historically, olives and olive products have been studied for nutritional and immunologic interactions rather than as classical allergens; inclusion in food-matrix panels reflects their widespread dietary use. The core biological consideration is that exposure to olive proteins can provoke immune recognition in some people, and distinguishing mucosal (IgA) from systemic (IgG) responses provides layered information about where and how the immune system is engaging those food components.

Higher antibody levels to Green olive — whether IgA or IgG — indicate greater immune recognition of olive-derived components. IgA-dominant patterns suggest mucosal or gut-associated activity, while IgG-dominant patterns point to systemic immune exposure. Elevated responses may associate with patterns of digestive discomfort, skin reactivity, or inflammatory tendencies in the context of other findings. Low or absent antibody levels typically indicate limited immune recognition, possible tolerance, or infrequent recent exposure to olive proteins. All findings are most meaningful when interpreted with the full Food Zoomer panel and clinical history, as single-marker results do not define cause on their own.

Green olive is included to capture immune responses to a commonly consumed fruit and its products, broadening the panel’s coverage of plant-derived foods. By measuring both IgA and IgG against olive components, the marker helps identify whether olive exposure contributes to mucosal or systemic immune patterns, supporting more precise dietary planning and pattern-based interpretation.