It’s a fantastic question, and the answer is simpler than you might think! All olives start out green. Their color depends on their ripeness when harvested.

• Green olives are picked before they are fully ripe. They tend to have a firmer texture and a more robust, sometimes peppery or grassy, flavor.
• Black olives are left on the tree to fully ripen and naturally turn dark purple or black. They generally have a softer texture and a milder, fruitier flavor.

However, a quick note: some commercially produced “black” olives, especially pitted canned ones, might have started as green olives and been treated with iron salts (gluconate) and oxidized to achieve a uniform black color. We prefer and offer olives that achieve their rich color naturally!

Once cured, olives become a fantastic canvas for flavor! The natural curing process itself contributes greatly to the olive’s inherent taste. Beyond that, flavors are added in several ways:

• Infusion in Brine or Oil: Herbs like rosemary, thyme, or oregano, garlic, chili flakes, citrus peel, or even vinegar can be added to the brine or olive oil where the cured olives are stored. Over time, the olives absorb these wonderful aromas and tastes.
• Stuffing: Many olives, like the large Cerignola or Manzanilla, are perfect for stuffing! Popular fillings include garlic cloves, pimentos, almonds, anchovies, or even cheese, adding a burst of complementary flavor with every bite.
• Marinating: After curing, olives can be marinated in a blend of high-quality olive oil, herbs, spices, and sometimes a splash of wine or citrus juice, creating a truly gourmet experience.

Absolutely! Olives are not just delicious; they’re packed with goodness and are a staple of the famous Mediterranean diet.

• Healthy Fats: They are rich in monounsaturated fats, particularly oleic acid, which is known to be great for heart health and can help maintain healthy cholesterol levels.
• Antioxidants: Olives are a fantastic source of antioxidants, including Vitamin E and polyphenols, which help protect your cells from damage and can reduce inflammation.
• Fiber: They provide a good amount of dietary fiber, important for digestive health and helping you feel fuller for longer.
• Vitamins & Minerals: They also contain essential vitamins and minerals like iron, copper, and calcium.

Did you know? Spain and Greece are among the world’s top consumers of olives and olive oil, with some people in Spain even advised to eat seven olives a day for good health!

To keep your olives tasting their best, it’s generally recommended to store them in their original brine or olive oil in an airtight container in the refrigerator. This keeps them fresh and flavorful for weeks, often months. If they are in brine and you want to reduce the saltiness slightly, you can rinse them gently before serving, but it’s best to keep them in their liquid for long-term storage. Enjoy every last one!