Widely grown all over the Mediterranean, where they’ve been cultivated since biblical ages, olives are mainly green and black, but can also come in many different shades in between. The difference in color reflects not their variety, but the stage of ripening when picked. Green olives are harvested when still young, whereas black olives are picked when they have matured and are fully ripe. They are available all year round.
As far as the taste is concerned, green olives are the plumpest and firmest, with a sharper taste. On the other hand, black olives have a higher oil content, which gives them a milder flavor and softer texture.
Olives in a packaging should be stored in a cool, dark place until opened. They’ll last up to 12 months. After opening, keep in the fridge in an airtight container where they keep for 3-4 days.
Olives match perfectly with salads, but they are also used in pasta, pizza or served stuffed with drinks.