Surprising Differences Between Black and Green Olives

First of all, olives are small fruits that grow on the same tree. So, why do some people prefer black olives over the green ones? Olives are in the same family as mangoes, cherries, peaches, almonds, and pistachios. Olives are also the source of olive oil that people use for cooking and other purposes. Olives are unusual fruits because of their high-fat content. They are also a good source of several vitamins and minerals.

People have personal reasons for preferring black olives or green olives. All olives start off green, and they turn black because they stay on the tree much longer. Fully ripe olives are black on the tree. Unripe olives are green on the tree. Therefore, their colors depend on when they are picked from the tree.

Black and Green Olives

Both black and green olives have some things in common. Both of them are delicious with some minor differences. Both colors of olives are inedible while they are on the tree. They become edible after they are cured in salt or brine. The two colors have a different taste because of their curing process. Adding various herbs and spices give the olive its distinct taste.

Whether black or green, their nutritional values are about the same. Olives contain 115-145 calories per 3.5 ounces or about 59 calories for 10 olives. Both colors are very high in vitamin E and contain other powerful antioxidants. Most olives contain high amounts of sodium because of the brine or saltwater they are packaged in.

Studies show that both colors of olives have health benefits. Olives decrease inflammation and reduce the risk of heart disease. They may even help fight cancer. The healthy fats in olives are extracted to produce olive oil, which is one of the key components of the incredibly healthy Mediterranean diet.

Whether black or green, olives are often enjoyed in salads, tapenades, on sandwiches, pizzas, and in some beverages.

Black Olives

Those who prefer black olives have to wait until the green olives are fully ripened on the tree. Black olives have to stay on the tree much longer than green olives.

Canned black olives come in different sizes. They are labeled as small (3.2 to 3.3 grams each), medium, large, extra-large, jumbo, colossal, and super colossal (14.2 to 16.2 grams). Black olives with their strong taste contain more oil than green olives. They tend to give people an energy boost. Black olives are placed as a topping on pizzas more often than the green ones.

Green Olives

Green olives are harvested before they are fully ripe. Immature olives turn black only when they ripen. Others remain green even when fully ripe. Before green olives are cured, they have a naturally bitter taste. The longer green olives ferment in their own brine, the less bitter and more flavorful they become.

You have probably noticed that black olives are sold in cans, and green olives are sold in jars. They are packed that way because they are processed differently. The cans preserve the taste of the black olive, and jars maintain the crispiness of the green olive.

Green olives are picked at the beginning of the summer. They slowly turn darker in color. First, they are reddish or pinkish. Then they turn the color of red wine before they finally turn black. An alkaline solution is used to remove some of their bitterness from green olives. They are later preserved in brine.

Bottled green olives are usually pitted. They are also often stuffed with different fillings, including almonds, anchovies, capers, pimentos, jalapenos, onions, or capers. A green olive with its mild flavor is usually a garnish for a martini as seen in the photo above.