Description
Green and black olives differ not by their variety or origin, but by their ripeness. Green olives are harvested earlier, while black fruits are fully ripe. Green olives have a fruity, tangy, and spicy taste. Additionally, they are firmer than their black counterparts. Black olives taste savory and slightly bitter. Olives contain an average of 14 percent fat. 75 percent of these fats are monounsaturated fatty acids, such as oleic acid. Consuming high amounts of this healthy fatty acid is associated with numerous health benefits. It has anti-inflammatory properties and has been shown to reduce the risk of cardiovascular diseases.
