Compared to the black type, green olives are harvested earlier, when they are still unripe fruits, and still contain a lot of chlorophyll, to which they owe their green color. They are richer in water and mineral salts, they have a smaller fat content and are higher in antioxidants properties. Their pulp is usually firmer than black olives, because they need a shorter time in brine, before being ready for consumption.
Freshly picked olives have a very bitter taste, so they must be put in brine before being able to eat them.
The brine time for green olives is shorter than for black ones, just because they are less ripe.
Olives are an important source of vitamins, minerals and powerful antioxidant that make them really a healthy food and a valid ally to prevent pathologies and fight diseases.
Green olives can be missed in many Italian recipes, where fish or chicken are used, and they add the main touch to many salads and focaccia breads. They are ideal for “aperitivo” and pizzas and can be eaten as they are as a healthy snack