Green and black olives: What are the differences?
The consumption of olives, whether on the table or in olive oil, is part of the Mediterranean diet. But, Have you ever wondered why some olives are green and others black? Perhaps you have thought that these are different products or different varieties within olive cultivation. Incorrect! We will tell you what causes this very different color and the differences between green and black olives.
Why do olives turn black?
To understand this distinction, we must assume that the two chromatic versions of the olive always occur in the same fruit. The variation in tone is simply a product of the drupe ripening process. That is, the olive is green in the early stages of development, due to the high chlorophyll content, and changes towards violet, red and, finally, black due to the increase in carotenoids.
Thus, if you walk through an olive grove in October or November, you will see that the fruits of the trees have greenish tones. On the other hand, if you go in February or March, those same olives will have a dark color as a result of ripening. This transformation It is what is known, in the sector-specific terminology, as veraison.
However, you should also know that the variety of olive It also influences that chromatic change. For example, Hojiblanca has a brighter green color than Manzanilla even though the ripening stage is the same.
What is the difference between green and black olives?
Besides appearance, there are some differences between green and black olives. As for flavor, green olives, being harvested early, they have a spicier and bitter flavor and a firmer texture. For their part, black olives, having reached full maturity, have a softer and juicier flavor, with a meatier texture.
We must also mention the differences between green and black olives regarding their nutritional properties. In the case of the former, high levels of polyphenols, such as oleuropein or oleocanthal, are higher than in mature olives.
A disparate organoleptic complexity that gives rise to another difference between green and black olives: their use. In the case of table olives, green olives must be treated with alkaline solutions that remove part of the bitterness and sting.. Now, black olives are not exempt from treatment, although it is at a lower intensity. Furthermore, in the case of mass or industrial production of black olives, it is common to apply artificial oxidation to speed up their ripening, which reduces the properties that they would have if they had reached the black color naturally.
Which oil is better: green or black olive oil?
And what happens if the purpose of production is not table olives, but rather the production of olive oil? In this case, The most advisable thing is to opt for green harvesting, precisely because of the preservation of greater nutritional complexity of the fruit. Hence, many high-quality EVOOs come from early harvests, even though the fruit yield in this phase it is much lower than in late collection. On the other hand, it is difficult to obtain good oil from black olives, since the fruit has a higher percentage of acidity that makes it difficult to obtain extra virgin oils.
Which has more calories, green or black olives?
This greater maturation also causes the fat content to differ. Specifically, in In black olives the fat percentage is close to 30%, while in green olives it is reduced to 17%. Translating it into calories, the former provide 289 kilocalories per 100 grams, compared to 120 for the latter, according to a study article of The Country.
What type of olive is the healthiest?
Of course, despite these differences between green and black olives, the truth is that, In all cases, it is a very healthy product. Don't forget that this fruit is a source of monounsaturated fatty acids (good fat), especially oleic acid, as well as fiber, vitamins and minerals.
Therefore, any option is good to consume this superfood. Green, black, whole, boneless... Or in olive oil, an alternative that you can use with every meal. And if you are looking for a differentiating touch, try the EVOO from Hacienda Guzmán, five Premium early harvest varieties with which to enjoy the benefits of this delicacy under the highest quality standards.
