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Blackened Olives: That’s What It’s All About

Green and black olives – that’s the difference

Although there are many different types of olives, they usually do not differ in color.

  • The color of the olives usually indicates the degree of ripeness. The only exception is some very large olive varieties that always stay green.
  • In the course of the natural ripening process, the green olives first turn purple before they acquire a natural black color.
  • The taste and consistency of the fruit also change during the ripening process. The green olives are relatively hard and taste a bit tart. The naturally ripened black olives, on the other hand, have a much softer and milder taste.
  • The composition of the ingredients changes with the natural color of the olive. So it makes a difference for our health whether we eat green or black olives.
  • Black olives give us more magnesium and calcium. However, they are also higher in calories as they contain more monosaturated fats.

Blackened olives – that’s what it’s all about

What applies to black olives does not apply to blackened olives. These are nothing more than colored green olives. Therefore, blackened olives resemble green olives in taste, texture, and nutrients, rather than sun-ripened black olives.

  • The color of the blackened olives comes from oxidation induced by ferrous gluconate or ferrous last.
  • Food manufacturers are not legally obliged to state explicitly that they are blackened olives. However, they must indicate on the list of ingredients if ferrous lactate, abbreviated E 585, or ferrous gluconate, abbreviated E 579, was used.
  • If you buy loose olives from your grocer, they must clearly indicate if they are blackened olives.
  • The naturally ripened black olives are usually not quite evenly black and because they are softer than the green olives, they are also less plump than the blackened olives.
  • Another indication that the olives are blackened is provided by the pit. In the case of blackened olives, the core is also black. With sun-ripened black olives, the stone remains green.
  • But why do the food manufacturers go to the trouble of coloring the green olives black? As is so often the case, costs play a decisive role. On the one hand, it is much more expensive to harvest black olives. They have to be picked as they are noticeably softer than the green olives that are shaken off the tree.
  • On the other hand, it takes a while for the olives on the trees to naturally turn black.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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