The Difference Between Black And Green Olives

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Olives were cultivated by man more than 7,000 years ago, and today are almost a mandatory element of every table. They are grown in different parts of the world - some more traditional such as Italy, Spain and Greece, others - more unusual as Switzerland. But no matter where it is grown, the olive has its own characteristics that correspond to the variety.

The easiest way to divide olives is into black and green. Black olives generally have a lighter taste. In most of them you can even smell a fruity and even slightly sweet note. The greens are at the other extreme. More bitter, often much harder.

Their strong taste and aroma come both from the variety itself and from the fact that they are preserved for a longer time. Often green olives are sold pitted, and in its place in olives there are peppers, almonds, garlic cloves, etc. Another difference between black and green olives is the fat content - black olives are more oily than greens.

Of course, when we talk about black olives, strange as it may sound, you must first specify the exact shade of black. If they are pitch black, with the same color saturation on all sides, as well as inside - you certainly bought painted olives.

Even harvested from the same tree, some of them have bright sides, and even some of them are green. Second, even if they are darkened by the enzymatic process, they never become pitch black both inside and out.

Nowadays, the black color is obtained by picking green olives, which are then dyed with iron gluconate, but sometimes treated with caustic soda, and there have been reports of illegal dyeing with textile dye for clothing.

So be extremely careful with the selection of black olives.

Kalamata is the most popular variety black olives. Its name comes from the Greek city of Kalamata, where this variety comes from. Kalamata have a mild taste, they are picked when fully ripe. Canned in vinegar, olive oil or even wine.

Their soft taste makes them suitable for all types of dishes. If you serve them as a side dish, combine them with feta cheese, Chardonnay or Pinot Noir, to which you have added a mix of spices.

Halkidiki are the most popular green olives. You can guess their origin. They are most often canned and stored in brine. In some Halkidiki olives you may feel a slightly spicy note. They are large olives, often with a strong and intrusive taste, most often sold stuffed with almonds.