Black Olives: Black Olives

Black olives are the fully ripened fruit of the olive tree (Olea europaea). They are typically cured in brine or water to reduce their natural bitterness and preserve them. During processing, they are often treated with ferrous gluconate or ferrous lactate to help them achieve a uniform black color.

Black olives are used to add a salty, briny flavor and a soft texture to a variety of foods. They are commonly found in pizzas, salads, pasta dishes, dips, and as a table olive. Their distinct taste and color make them a popular ingredient for enhancing savory dishes.

Black olives are generally recognized as safe (GRAS) by the FDA. They are a source of healthy monounsaturated fats and antioxidants. While generally considered healthy in moderation, they can be high in sodium due to the brining process. JECFA has evaluated olives and their preparations, but no specific ADI is typically set for whole foods like olives.