About Black Olives
Greek salads, pizzas and tapenade spreads all utilize black olives. This fruit of the olive tree has been eaten and enjoyed for centuries. Black olives have a different flavor profile and are used in different ways from green olives. Understanding the origins and uses of black olives make it possible to take advantage of the low fat and cholesterol qualities of this high flavor fruit.
The Facts
Black olives are the ripened fruit of the olive tree. Black olives are the exact same fruit as green olives, the only difference is in the amount of ripening and in the processing after harvest. Black olives, untreated, are usually a deep purple to purplish black color but may be treated to turn a darker black color for aesthetic reasons.
Types
Black olives, as sold in cans in grocery stores, are usually Mission Olives. Other types of black, ripened olives that can be purchased include the Gaeta, Black Greek, Kalamata, Lugano, Alphonso, Nicoise and Royal ans Ponentine varieties. Black olives can be sold as dry cured, brined or packaged in oil. Most canned black olives are treated with lye, rinsed and packaged in a mild salt brine.
Function
Black olives are used in cooking as an ingredient in dishes ranging from appetizers to breads to entrees. While some varieties of black olives have a salty and distinctive flavor, the more common Mission olive has less flavor and is used in many dishes where a stronger flavor could be overwhelming. Black olives can be purchased whole, sliced or chopped and with or without pits.
Benefits
Black olives are a cholesterol free food and contain very little fat. The fat that is contained in olives is monounsaturated fat and there are only seven calories in one large black olive. These fruits can make a tasty snack addition with little health concern.
Considerations
An opened can or jar of black olives should be stored correctly to ensure it's quality. Black olives should be stored in a container with plastic wrap, not an air tight container. According to the California Olive site, olives stored in an airtight container can develop toxins. Store black olives in the original brine or in a mixture of water and salt to keep them moist. Black olives can be stored in this manner for up to 10 days once opened.
Tags: Black olives, Black olives, black color, black olives, Black olives, black olives, Black olives sold