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Green olives are unripe olives preserved in brine, known for their firm texture and tangy, slightly bitter flavor. They're rich in heart-healthy monounsaturated fats and vitamin E, a cornerstone of Mediterranean cuisine.
Green olives are preserved in brine (salt water) which is necessary to cure them and remove their natural bitterness. To reduce sodium intake, rinse olives before eating or look for low-sodium varieties.
Green olives are harvested unripe and have a firmer texture and tangier flavor. Black olives are picked when fully ripe and are softer and milder. Some black olives are artificially ripened green olives.
Keep unopened jars in a cool, dark place. Once opened, refrigerate in brine and use within 2 weeks. Olives stored in olive oil can last longer. Always keep submerged in liquid.
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