Black olives, though labeled as “ripe” on supermarket cans, actually aren't: these, a California invention, are
"Since olive production comes from trees, stress on the trees can be an issue that extends beyond the 2022 drought," he said. "Much like orange trees in Florida, for example, tree damage can hurt production for years. So, it will be difficult to have bumper crops across the Mediterranean this year."
The canning process
The kicker is that the cans need to be heated to 240 degrees Fahrenheit for a minimum of 40 minutes. A can would tolerate that, but a glass jar would bust. This would not only seal the food, but the heat would prevent spoilage, allowing canned goods to last longer.
When unripe they are green. As they ripen they get reddish, then purplish and finally black. "Ripe Black Olives" in a can are actually olives which are neither black nor ripe when they are picked. They are picked very green and then cured using dilute brine and lye solutions.
Grab a 6oz can of Large Pitted Ripe Black Olives for an affordable price next time you visit an ALDI near you.
Black olives, though labeled as “ripe” on supermarket cans, actually aren't: these, a California invention, are green olives that have been cured in an alkaline solution, and then treated with oxygen and an iron compound (ferrous gluconate) that turns their skins a shiny patent-leather black.
Olive Seasonality
In the US, olives are in season in the autumn and harvest occurs from September into November. Ripe olives are purple and black depending on variety. Even when ripe, though, olives are too bitter to eat as a fresh fruit.
Black olives are ripe when harvested, while green olives are unripe. In terms of nutrition: Green olives tend to have more sodium, calories, fat, and vitamin E than black olives. Black olives tend to be higher in iron than green olives.
Frequent consumption of both vitamin E and the monounsaturated fats in black olives is associated with lower rates of colon cancer. These nutrients help prevent colon cancer by neutralizing free radicals. Olive oil's protective function also has a beneficial effect on ulcers and gastritis.
Taste: Kalamata olives have a much richer and stronger taste compared to black olives and have fruity notes thanks to being allowed to fully ripen. The taste of Kalamatas may vary from producer to producer, as some opt to package their olives in wine vinegar and herbs while others opt for a simple salt brine.
The most common name is Mother. This is harmless residue that forms on the olives when the vinegar in the brine mixes with oxygen (oxidation).
Flavor and nutrition
According to Shea Rosen, director of product development at Mezzetta, the major difference between a black olive and green olive comes down to the harvest (via HuffPost). Green olives are harvested before they are fully ripe, leaving them with firmer flesh and more of a verdant flavor.
Spanish Olive Shortage Expected From June 2023 Onwards Due to Weather Anomalies. The decrease in Spanish olive production due to adverse weather conditions will significantly impact the market from June 2023 onwards. The first problems of availability are expected to happen towards the end of the 2023 season.
It is worth noting that food producers usually preserve olives in brine, which has a high salt content. Over time, excess levels of salt in the body can lead to high blood pressure, heart attacks, and stroke, so people should eat olives in moderation.
Spain is the largest olive producer in the world with 5,965,080 tonnes production per year.
Olives contain oleuropein in large amounts, which can lower blood sugar by stimulating the pancreas to secrete insulin. Insulin works to maintain normal blood sugar levels by promoting sugar uptake by the cells, which preserves the internal balance of the body. Insulin is a critical regulatory factor in diabetes.
Olives are one of the most popular fermented foods, by consuming such foods you are adding beneficial bacteria and enzymes to your intestinal flora, which increases the health of your gut microbiome and digestive system and may enhance your immune function.
Kalamata olives are rich in antioxidants, healthy fats and relatively low in carbs. Dare we say, they can be considered a 'superfood'!
Olives and olive oil share many healthy properties. Both contain heart-healthy fat and other nutrients like vitamins E and K, as well as some key minerals. They both may help to lower “bad” LDL cholesterol and raise “good” HDL cholesterol. And olives have the additional benefit of fiber.
Plus, both olives are a great source of vitamin A, iron and antioxidants. They're also low carb, which makes them a great addition to salads. The bad news? They're high in sodium and Kalamata olives are about two times higher in calories in fat compared to black olives.
To make the most of your goods, store unopened liquid-packed olives in a cool, dark place (in the pantry, a dark cabinet or somewhere where the temperature doesn't climb above 75 degrees). Once you've opened the jar, close the lid well for an airtight seal and stick the container in the fridge.
Grown in Andalusia they undergo the Spanish lye-cure oxidising method to achieve a uniform dark black colour, rather than leaving them to ripen on the trees. This is quicker than leaving the olive to ripen on the tree and is why they're usually the lower priced olives on the shelves.