Olive

Olives are the fruit of the Olea europaea tree, native to the Mediterranean region. They are typically harvested when green or black and then processed to make them edible, as they are naturally bitter. Processing methods include curing in brine, oil, or water, which also helps to preserve them.

Olives are primarily used as a food ingredient for their distinct flavour and texture. They are commonly found in savoury dishes such as salads, pizzas, pasta sauces, and tapenades. Their briny, sometimes fruity or peppery taste adds depth to a wide range of culinary preparations.

Olives are not considered a food additive and are not assigned an E-number. They are a source of monounsaturated fatty acids, fibre, and various antioxidants. The UK's Eatwell Guide encourages the consumption of fruits and vegetables as part of a balanced diet. Evidence from peer-reviewed reviews suggests that the consumption of olives and olive oil may be associated with cardiovascular benefits, though more research is ongoing.