Green Olives

What Is a Green Olive?

Green olive is a variety of the olive tree's fruit harvested while still green and unripe, made edible through processing with brine or salt. Raw olives are very bitter due to the compound oleuropein they contain and are not eaten directly.

To remove the bitterness, they are usually left to sit in brine for weeks to months, or processed with an accelerated lye-salt method. Turkey has many local varieties such as Gemlik, Domat, and Ayvalık.

Nutritional Values of Green Olive

100 grams of brined green olive contains approximately 145 kcal of energy; it carries a healthy fat profile similar to olive oil, and has a high sodium content due to the brining process. Values vary by variety and are approximate.

How Should Green Olive Be Consumed?

Green 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; green 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 Green Olive?

A good green olive is one with a vivid greenish-yellow color, firm-crisp flesh, and clear brine. Crushed, wrinkled olives or those in cloudy brine are not preferred.

• Color should be vivid greenish-yellow
• Flesh should be firm and crisp, not crushed/wrinkled
• Brine should be clear, not cloudy/foamy

How to Store Green Olive?

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

Using Green Olive in the Kitchen

Green olive is most often used directly at breakfast tables, in salads, in olive bread and poğaça doughs, and also crushed and blended with garlic-lemon into olive spread.

Why Isn't Raw Olive Eaten Directly?

Raw olive is very bitter and inedible due to a natural compound called oleuropein; the salting-brining process removes this bitterness over time and makes the olive edible.

Frequently Asked Questions

Are green olive and black olive from the same tree?

They can be the same variety; the color difference comes from the harvest timing. Green olive is harvested early (before ripening), while black olive is harvested late (fully ripened).

Is the pit of green olive eaten?

No; the pit is hard and indigestible, and must be removed and discarded while eating.

Is green olive found all over Turkey?

Yes; Turkey is a significant country in olive production, and it's found in abundant variety in every market and neighborhood bazaar.