Olives are an indispensable part of Mediterranean cuisine, whether served as an appetizer or a rich addition to salads or pizza. While it may not matter much to some whether the olives on their table are black or green, there is a big difference not only in taste and texture, according to the German Federal Center for Nutrition.
Dark olives are a fruit that has been allowed to ripen longer on the tree, turning from green to almost black. With this color change comes the rich flavor of the olives. However, harvesting and processing dark olives is more complicated, because you can’t just shake them off the tree, they have to be picked by hand so that the skin doesn’t burst and that’s why they become more expensive.
The best way to preserve dark olives is to store them in extra virgin olive oil, as the oil enhances their unique flavour, according to experts from the German Federal Centre for Nutrition.
However, experts advise checking carefully when purchasing black olives, as they may not be as authentic as they seem. It is important to check the ingredient list of black olives pickled in brine, as iron gluconate is sometimes added to turn unripe green olives black.
Green olives are naturally hard and bitter when picked fresh from the tree, making them inedible in their natural state. To make them fit for consumption, their bitterness must be removed by soaking them in a brine solution that is changed several times.
To enhance the taste, vinegar and spices such as thyme, oregano or garlic can be added. Pitted green olives are often served with various fillings such as garlic, almonds, pepper or anchovies.
