🌿 fruitsEasy to use
Black Olive
Mediterranean (Greece, Italy, Spain)Available year-round (cured)Mild, rich, slightly earthy
Did You Know?
The black color of most canned black olives actually comes from chemical oxidation during curing with lye, not natural ripening.
Overview
Mediterranean (Greece · Available year-round (cured) · fruits
Black olives are fully ripened olives with a milder, less bitter flavor than green olives. They're cured and packed in brine or oil, widely used in Mediterranean cooking and pizzas.
Mediterranean (Greece
Origin
Available year-round
Season
Easy
Difficulty
fruits
Category
Flavor Profile
Mildrichslightly earthyless bitter than green olives
Storage Tips
Keep in brine after opening, refrigerate up to 2 weeks. Or transfer to olive oil.
Photo Gallery
How to Cook with Black Olive
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Add to pizzas, pasta, tapenades, salads, and Mediterranean dishes. Also eat as a snack or in mezze.
Best Pairings
fetatomatogarlicoreganored pepperlemonanchovy
Substitutes
Kalamata olives, green olives, capers
Nutrition & Health Benefits
The nutritional profile and health properties of Black Olive
Nutrition Highlights
fat
10.9
iron
17% DV
carbs
6.3
fiber
3.2
protein
0.8
calories
115
vitamin_e
12% DV
Quick Facts
Categoryfruits
OriginMediterranean (Greece, Italy, Spain)
SeasonAvailable year-round (cured)
DifficultyEasy
Health Benefits
Good source of healthy monounsaturated fats, vitamin E, and iron. Anti-inflammatory.
Black Olive Photos
3 photos showcasing Black Olive in its many forms
🌿
Black Olive
fruits
OriginMediterranean (Greece
SeasonAvailable year-round (cured)
DifficultyEasy
Flavor Notes
Mildrichslightly earthyless bitter than green olives
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Pairs Well With
fetatomatogarlicoreganored pepperlemonanchovy
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