Let’s suppose you were planning on planting an olive tree - what kind would you go for, green or black? Trick question! In reality, while there are different types of olives, color is not one of the differentiating factors - every green olive will eventually ripen and become black, it all depends on when you decide to harvest them! Green olives are harvested around October and have a nuttier flavor, while black ones are usually picked around December and are, as expected, softer and milder in taste.
If you’re a true olive connoisseur, you probably already knew that. However, for those of you who are just now discovering the enticing flavors of these fruits (why yes, fruits), this article is a perfect first step to kick-start your knowledge of all things olive!
These indulgent fruits have been cultivated for over 8000 years, and humans have been loving - well, no, first hating, then loving; it’s very much so an acquired taste - them for just as long! A quintessential Mediterranean plant - Olea Europaea - has become an essential part of this region’s exquisite diet. From Greece to France and predominantly Italy and Spain, it’s beloved not just for its flavors but, perhaps most importantly, for its oil. The tree itself is an evergreen shrub and is also found in Asia and North America - in general, it thrives the best in a warm climate and rocky soil.