Whole Green Olives

Whole green olives are unripe fruits from the olive tree (Olea europaea). They are typically cured in brine (saltwater) or a salt-and-water mixture, often with herbs and spices. This curing process preserves the olives and gives them their characteristic salty, sometimes bitter, flavor.

Olives are primarily used for their distinct flavor and texture in a variety of dishes. They are commonly found in salads, pizzas, pasta sauces, tapenades, and as a garnish or appetizer. Manufacturers use them to add a savory, briny taste and a firm, chewy bite to food products.

Olives are a source of healthy monounsaturated fats and antioxidants. They are generally recognized as safe (GRAS) by the FDA for use in food. While olives themselves are a natural food, their high sodium content from the brining process means consumption should be mindful of overall sodium intake, with the FDA Daily Value for sodium set at 2,300 mg. JECFA and EFSA have evaluated various olive-derived products and compounds, generally finding them safe within typical dietary patterns.