What makes olives black

This brought olives to homes and communities around the world, which is partly why olives are so popular today. After spending an alarming amount of time researching olives and the meanings of their colors, I've reached a conclusion: it's all about the timing.

The color of an olive green or black is based on when an olive is picked and preserved. Green olives are unripe, while black olives you guessed it are ripened before being harvested. Let's not forget about preserving methods, because that also plays a small part in these two colors. Green olives are typically soaked in lye aka a chemical solution , then fermented in brine. Black olives, similar to green ones, are usually soaked in lye and then cured in brine to reduce bitterness.

The longer the olive is soaking in solution, the less bitter it becomes. Let's recap: Green olives are unripe as they're being picked, while black olives are ripened before they're picked. I know what you're thinking at this point— does this impact the taste? When it comes to taste, there is a difference between the two.

Generally, green olives are more bitter compared to black olives. Black olives usually contain more oil and less salt than green olives. Stock photo by RitaE What most people do not know is that the sourness and saltiness are the result of fermentation and curing.

What is the difference between green and black olives? Green olives are picked before the ripening begins. Black olives are picked after ripening. There is an exception though but more on that later. The colors of these olives vary depending on when exactly they were harvested. This field is mandatory. Email optional Please enter valid email. Please re-try again. Thank you for your report!

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