Green olives are picked before they are fully ripe. They have a more pronounced, bitter taste and a firmer texture than ripe olives. Green olives are often used in salads, antipasti, and as a snack, as their intense flavor goes well with other ingredients. Thanks to the canning process, these olives are available all year round and stay fresh for a long time, making them a convenient ingredient in many dishes.
Pitted green olives, in addition to being a tasty addition to many dishes, also have numerous medicinal properties. They are rich in healthy monounsaturated fats, which help lower bad cholesterol and support heart health. They also contain antioxidants such as vitamin E, which help fight oxidative stress, protecting cells from damage. Regular consumption of green olives can also support bone health thanks to their minerals such as calcium and magnesium.
