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What makes an olive black or green?

And what is the difference between both of these? s note that olives are a good source of essential amino acids, antioxidants, vitamins and minerals (calcium, iron, potassium). Also, fat contained in green or black olives comes essentially from monounsaturated fatty acids the consumption of which may play a beneficial role in protecting the cardiovascular system (while always emphasizing on keeping a moderate consumption of such olives). On the other hand, our consumption of olives raises the problem of their content in salt. For this reason, we must not consume more than 5 to 6 olives per day, unless otherwise specified by your doctor.

Finally, and to give the answer to our initial question, the difference in color (black or green) between olives corresponds exclusively to their harvesting period. Indeed, green olives are picked before maturity (between September and November), while black olives are harvested between December and January. Therefore, a black olive is a green olive that has matured. It’s as simple as that. One last crucial note: green olives are much less caloric than black olives (green = 118 kcal / 100 g – black = 293 kcal / 100 g).

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