Widely grown all over the Mediterranean, where they've been cultivated since biblical times, olives are mainly green and black, but can also come in many different shades in between. The difference in colour reflects not their variety, but the stage of ripening when picked. Green olives are harvested in October or November, when still young. Black olives are picked in December, by which time they have matured and are fully ripe. Most of the crop is used to make olive oil, and the remainder is preserved by pickling, marinading or sometimes salting, to be eaten as they are or used in cooking.
Brands
from Greece
Widely grown all over the Mediterranean, where they've been cultivated since biblical times, olives are mainly green and black, but can also come in many different shades in between. The difference in colour reflects not their variety, but the stage of ripening when picked. Green olives are harvested in October or November, when still young. Black olives are picked in December, by which time they have matured and are fully ripe. Most of the crop is used to make olive oil, and the remainder is preserved by pickling, marinading or sometimes salting, to be eaten as they are or used in cooking.
- 0.400lt
- 0.250lt
Crops
- JAN
- FEB
- MAR
- APR
- MAY
- JUN
- JUL
- AUG
- SEP
- OCT
- NOV
- DEC
Nutrition
Average per 100g*- Calories115
- Total Fat11g
- Saturated Fat1g
- Cholesterol0mg
- Sodium872mg
- Total Carbohydrate6g
- Dietary Fiber3g
- Sugars0g
- Protein1g
Storing
15℃
Experts recommend storing the olives at 15℃ (59℉).