Green olive

Green olives are unripe fruits from the Olea europaea tree, native to the Mediterranean region. They are typically harvested before ripening and then cured using methods such as brining or lye treatment to make them palatable and preserve them. This processing removes their natural bitterness.

Olives are used as a flavour ingredient and textural component in a wide variety of savoury foods. They are commonly found in salads, pizzas, pasta dishes, tapenades, and as a garnish for appetisers and main courses. Their distinct salty and sometimes slightly bitter flavour profile adds depth to dishes.

Green olives are not considered a food additive and are widely consumed as part of a balanced diet. They are a source of monounsaturated fatty acids, fibre, and various vitamins and minerals. While generally considered healthy, their salt content can be high due to the curing process, and the NHS advises limiting salt intake to no more than 6g per day for adults.