Black olives

Description

Black olives have a smooth, shiny skin and a rich, slightly meaty flesh with a milder, less bitter taste than green varieties, featuring a subtle nutty note and a salty spiciness resulting from the curing process. Their color ranges from dark brown to deep black, and when cut open, they reveal a firm, juicy interior. Nutritionally, they are rich in monounsaturated fatty acids (mainly oleic acid), vitamin E, fiber, and minerals such as iron and copper; they also contain polyphenols and antioxidants with anti-inflammatory properties that support heart health. However, it is important to keep in mind the salt content in the brine, so it is advisable to rinse them before consumption. Black olives are perfect for salads, pizza, pasta, spreads (e.g., tapenade), Mediterranean dishes, and as a snack or addition to sauces and marinades. They are best stored in their original brine in a sealed glass container in the refrigerator, ensuring they remain submerged; opened jars should be used within a few weeks. Freezing should be avoided as it deteriorates the texture.