Organic Green Olives

Green olives are unripe fruits from the olive tree (Olea europaea). They are typically cured in brine (saltwater) or packed in oil or dry salt to make them edible and preserve them. This process also reduces their natural bitterness.

Manufacturers use green olives as a flavorful ingredient, adding a salty, briny taste and firm texture to foods. They are commonly found in dishes like salads, pizzas, pasta sauces, tapenades, and as a garnish for cocktails.

Green olives are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of healthy fats, fiber, and antioxidants like oleuropein. While generally considered healthy, their high sodium content from the curing process means moderation is advised, especially for individuals monitoring sodium intake. JECFA has evaluated olives and their derivatives.