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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 911 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 1019 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 1547 days ago 2 0