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green olives

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Green olives

Are simply unripe olives that haven’t been cured yet. They contain less salt and fewer calories than black olives, which have already been cured.

What Is A Green Olive?
Green olives known as Spanish or black olives because they originally grown in Spain. They harvested when they are still green and unripe.

Where Do Come From?
They come from the Mediterranean region, specifically Spain, Italy, Greece, Turkey, Morocco, Algeria, Tunisia, Egypt, Lebanon, Syria, Israel, Jordan, Palestine, Cyprus, Malta, Libya, Mauritania, Sudan, Somalia, Djibouti, Eritrea, Ethiopia, Kenya, Uganda, Rwanda, Burundi, Congo, Angola, Zambia, Malawi, Mozambique, Zimbabwe, Botswana, Namibia, Swaziland, South Africa, Lesotho, Swaziland, and Madagascar.

How To Grow
There are two main varieties of green olives: Castelvetrano and Manzanilla. Harvested when they reach a certain size, usually between 20 and 30 days after picking. Then cure in salt brine (or sometimes water) for anywhere from 3 weeks to 2 months.

What Are The Health Benefits?
They contain more than twice as much vitamin C as oranges, three times as much calcium as milk, and four times as much iron as spinach. They also provide a significant amount of potassium, magnesium, phosphorus, copper, manganese, zinc, and selenium.

How To Store
You can store green olives at room temperature for up to two weeks. If you plan to use them within a few days, refrigerate them after opening.

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