Green & Black Olives

Olives are the fruit of the olive tree, native to the Mediterranean region. Green olives are typically harvested before they are fully ripe, while black olives are picked when mature. Both are usually cured in brine or a salt solution to make them palatable and preserve them.

Olives are primarily used for their distinct flavor and texture in a wide variety of dishes. They add a salty, briny taste to salads, pasta sauces, pizzas, and appetizers. Manufacturers use them as a key ingredient or garnish, contributing a savory element.

Olives are generally recognized as safe (GRAS) by the FDA. They are a source of healthy monounsaturated fats and antioxidants. While generally considered healthy, their high sodium content from the curing process means they should be consumed in moderation, especially by individuals monitoring their sodium intake. JECFA and EFSA have evaluated olives and olive oil, recognizing their nutritional benefits.