Olives, black, pickled

Olives, black, pickled

The color of the olive corresponds to how ripe they are when picked, in addition to the curing process they undergo. Green olives are picked before ripening, and black olives are picked while ripe, which is when the color has turned from green to black. Raw and freshly picked olives are inedible due to their very strong bitter flavor, so both green and ripe varieties are cured, either by being packed in salt, brine, or water, before being eaten.

Generally, green olives are denser, firmer and more bitter than black olives. But the taste and texture of any olive depends on the method and duration of the curing process.

There are no nutritional differences between green and black olives. Olives are endowed with high amounts of good monounsaturated fat and minerals, such as iron and copper. They’re also rich in vitamin E, polyphenols and flavonoids, which are antioxidants that have anti-inflammatory benefits.

Oxidized black olives are truly the most mild, but olive aficionados don’t really categorize them with natural olives. The oxidized black olive process does not leave a distinguishing flavor between the olive varieties; they typically taste the same.

Pickled black olives Nutrition Facts: Calories, Carbs, and Health Benefits

Pickled black olives are 75.28% water, contain 3.84% carbohydrates, 15.32% fat, and 1.03% protein. If you consume one pickled black olives it will provide you with 0.104 grams of carbohydrates. That translates to 0.08 percent of the 130 grams of carbohydrates people should include in their daily diet. That same in an amount measuring 100 grams (3.5 Oz), pickled black olives provide 609 kilojoules (145 kilocalories) of energy and are not rich in vitamins. With this they contain an appreciable amount of Sodium attaining 103.73% of the Daily Value in a 100 g (3.5 Oz).