The difference between green and black olives?
At first, all olives are green. As they ripen, they develop a dark color over time until they end up completely black. Depending on the olive variety, the speed here but different.
In the green state harvested olives are usually somewhat more intense and bitter in taste, fully ripe and slightly overripe olives give a rather sweet oil with little or no bitter tone. Ultimately, it is always the olive variety or the mixture that determines the taste character.
About 350 different olive varieties, in addition to location, soil conditions, climate, degree of ripeness, etc., provide a diversity of taste that surprises even wine connoisseurs.
Some olives have a particularly high water content and remain green until harvest maturity and are usually very large. These olives are then usually not very delicate and have a very sour aroma.
Dark olives are usually small and have a higher oil content, which is usually very delicate and fine in taste. They are particularly well suited to olive oil production, although there are differences between individual varieties. By the small water portion, you become faster dark with the ripening.
A large part of the olives sold as black are however actually green and by ferrous gluconate (also admits under the designation E 579) colored olives. While this is not harmful to health, you are usually not delicate and taste rather neutral.
On the picture olives are to be seen in the ideal ripe state for the harvest for qualitatively high-quality olive oil. The color changing from green to purple indicates this.
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