Is there a difference between green and black olives?

Yes, every olive starts out green and turns black as it ripens. Green olives contain more health-promoting ingredients such as polyphenols and vitamin E. The degree of ripeness also influences the taste of the olive oil.

Green olives are often brined and sometimes fermented, while black olives can also be brined, but are also dried or preserved in oil.

In the kitchen, green olives are often used in salads, as tapas or in various Mediterranean dishes. Black olives, on the other hand, are often eaten as a snack, put on pizzas or used in pasta dishes.