Olive

Olives are the fruit of the olive tree, native to the Mediterranean region. They are typically harvested when green or black and then cured to make them edible. Curing methods include brining in salt water, dry curing with salt, or processing in a lye solution.

Olives are used whole, sliced, or chopped as a flavorful ingredient in many dishes. They add a salty, briny taste and a firm texture to salads, pizzas, pasta sauces, and antipasto platters. Manufacturers also use olive oil, pressed from olives, as a cooking fat and flavor enhancer.

Olives are recognized as safe by the FDA when used as a food ingredient. They are a source of monounsaturated fats, which are considered heart-healthy. Regulatory bodies like JECFA have evaluated olives and olive oil. While generally considered healthy, some individuals may experience digestive upset due to their high fiber and fat content.