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The color of olives can actually depend on several factors, including:
- Ripeness, Green olives are typically unripe or picked early in the ripening process, while black olives are often allowed to ripen on the tree.
- Processing, Some olives are picked green and then oxidized or treated to turn black.
- Variety, Certain olive varieties, like Kalamata, are naturally darker or have distinct coloration.
The color of olives can also be influenced by factors like soil quality, climate, and harvesting practices. Would you like to know more about olives or their production process?
added by Anonymous 34 days ago 0    0

The black or green color of olives does not depend on the variety, but on the time of harvest, true or false?
added by Anonymous 1103 days ago 0    0

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 are also rich in vitamin E, polyphenols and flavonoids, which are antioxidants that have anti-inflammatory benefits in our bodies.
added by Anonymous 1210 days ago 0    0

Wow! The olives are good but mhhhh they are bitter at the same time because of I think a purple color they firm when ripe
added by 1001111125 1738 days ago 2    0

The black or green color of olives does not depend on the variety,
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Olives are green first, then they ripen to a purple color, turning black when fully ripe.

Olives are bitter and must be prepared to make them edible. There are different methods of "de-bitterness", the simplest being to soak the olives in water that is changed regularly. They are then generally packaged in brine (water and salt).

The black or green color of olives does not depend on the variety, but on the time of harvest, true or false?

How do you vote?

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