Black Olives

What Is Black Olive?

Black olive is a variety of olive tree fruit that is left on the tree until fully ripened, taking on its dark purple-black color, generally harvested between November-January. It can come from the same tree as green olive; the difference is in harvest timing.

The ripening process increases the olive's oil ratio and softens its texture; this is why black olive generally has a softer, oilier, and deeper-sweeter taste than green olive.

Nutritional Values of Black Olive

100 grams of brined black olive contains approximately 115 kcal of energy; it carries a healthy fat profile, and has a high sodium content due to the brining process. Values vary by variety and are approximate.

How Should Black Olive Be Consumed?

Black olive is consumed as part of a balanced diet, in measured amounts at breakfast and meze tables; portion control is recommended due to the brine's salt.

This information is general; black olive is a food and is not a substitute for medical treatment. Since its sodium content is high, moderate consumption is recommended for those on salt restriction.

How to Choose Black Olive?

A good black olive is one with a dark purple-black color, plump-soft flesh, and skin that is smooth rather than wrinkled (slight wrinkling is normal in cracked-dry-salted varieties).

• Color should be dark purple-black and uniform
• Flesh should be plump-soft, not overly hard
• Brine (if present) should be clear

How to Store Black Olive?

Black olive can be kept for a long time in the refrigerator in its own brine or oil in a closed container; it is important that the brine/oil always stays at a level covering the olives.

Using Black Olive in the Kitchen

Black olive is most often used directly at breakfast tables, as a meze blended with olive oil, and also in some bread and poğaça doughs.

Why Is Black Olive Softer?

Its long ripening on the tree leads to softening of the cell walls and an increase in oil ratio; this gives it a softer-oilier texture compared to green olive.

Frequently Asked Questions

Is black olive healthier than green olive?

Both have similar healthy fat profiles; the real difference is harvest time and texture, and neither is generally "healthier" than the other.

Are cracked olive and black olive the same thing?

Cracked olive is generally the quickly processed form of green olive with its skin cracked open; black olive refers to a different harvest time, so the two are different categories.

Is black olive found all over Turkey?

Yes; found in abundant variety in every market and neighborhood bazaar, especially with products from regions like Ayvalık and Gemlik.