Olives are a staple ingredient in Mediterranean cuisine, whether served as an appetizer or as a flavorful addition to salads or pizzas. While some may not pay much attention to whether the olives on their plate are green or black, there are significant differences between the two, extending beyond appearance to include taste and texture, according to the German Federal Center for Nutrition.
Black olives are fruits that have been allowed to ripen longer on the tree, gradually changing color from green to black. As the color deepens, so does the flavor, making black olives richer in taste. However, harvesting black olives is more complicated, as they can’t simply be shaken from the tree. They must be handpicked to avoid damaging the skin, which makes them more expensive.
The best way to store black olives is in extra virgin olive oil, as the oil enhances their unique flavor. However, experts advise checking the authenticity of black olives when purchasing, as they may not always be naturally black. Sometimes, green olives are treated with iron gluconate to artificially turn them black.
On the other hand, green olives are firm and bitter when freshly picked, making them inedible in their natural state. To remove the bitterness, they are soaked in a brine solution, which is changed several times. To enhance their taste, vinegar and spices like thyme, oregano, or garlic can be added. Green olives are often served pitted and stuffed with a variety of fillings such as almonds, garlic, peppers, or anchovies.
In the end, both types of olives bring their own unique qualities, adding special touches to the dishes in which they are used.