Ok, as you know at Urbangrains we offer two different kind of olives, the Green ones and the Black ones. So, what are the differences between green and black olives?
Well, it is rather simple. Green olives are picked before they ripen and are brined in a lye solution to make them edible. Because they are not ripen that means they are bitter. The solution takes all the bitterness away and you are left with a fne tasting fruit.
Due to their marinating process they are also left with a lot of oil in them, making them extremely moist.
Marinating green, unripened olives in olive oil or brine, makes them a perfect snack to enjoy with dips and breads or a nice Martini…
As you would know, black olives are the same fruit as green olives, they are simply picked after ripening. But you generally can’t eat olives from the tree as is – too much bitterness anyway. So they need to be brined to make them edible, which makes them softer, and at the same time, more drier than green olives.
Being less robust than their green cousins, black olives tend to lose some flavor during processing, but this means that they are more prone to become a key ingredient in many dishes which will complement their flavor.
You will often find them into breads, rubbing meats, adding them to pasta and of course, tossing in salads. Kalamon olives are probably the most well-known type of black olives and they are my favorites. Olives compliment any tomato-based dish and their salty, sourness is a joy to behold in leafy salads.
Now that we know the difference, lets discuss their nutritional differences.
A 15 gram serving of green olives contains 20 calories, while black olives contain 25 calories.
Due to the fat in olives, you tend to have a little bit more calories — 2 grams total fat, less than 0.5 grams saturated or polyunsaturated fat and 1.5 grams heart-healthy monounsaturated fat.
Olives have less than 0.5 grams of protein, 0.5 gram fiber, 1 gram carbohydrate and no cholesterol or trans fats in a serving – so it makes it the perfect healthy snak! The suggested serving size contains only small amounts of vitamins and minerals — 2 percent of the daily value for vitamin E and 1 percent of the DV for vitamin A.
And here are some bonus olive facts:
- Olive trees come from the Olea europaea plant family, which also includes species such as lilacs, jasmine and forsythia.
- The cultivation of olive trees can be traced as far back as 3000 B.C., in Crete. In fact there is a tree that has been proven to be there since 2,000 years ago.
- This is because as olive trees are extremely hardy, due to being drought, disease, and fire-resistant, they live to many centuries, and even sometimes millennia (as the tree in Crete, above).
- Olives are now commercially grown in many places with similar climates, such as South Africa, Chile, Peru, Australia, New Zealand, Argentina and California.
- Black olives are graded based on size- small (3.2 to 3.3 grams each), medium, large, extra large, jumbo, colossal, and supercolossal (14.2 to 16.2 grams).
- A 15 gram serving of green olives contains 20 calories. The same in black olives contain 25 calories, due to the larger amount of oil usually present.
- It is estimated that there are about 865 million olive trees in the world. The only commercial trees grown more than the olive tree are coconut trees and oil palms.