California Olives

Olives are the fruit of the olive tree, native to the Mediterranean region. California olives are typically harvested when green and then cured to make them edible and reduce their natural bitterness. Curing methods can include lye treatment, brine curing, or dry salt curing.

Olives are used as a table food, often pitted and sliced, and are a popular pizza topping. They are also pressed to produce olive oil, a widely used cooking oil. Their distinct flavor adds depth to dishes like salads, pasta, and dips.

Olives are a source of monounsaturated fats, fiber, and antioxidants. The FDA considers olives to be Generally Recognized As Safe (GRAS). International bodies like JECFA have evaluated olives and their components. Evidence suggests that moderate consumption of olives and olive oil is associated with cardiovascular benefits, though more research is ongoing.