Olives have been known for centuries for their nutritional and medicinal qualities. Olives are grown in abundance in Central/tropical Asia, parts of Africa and the Mediterranean countries.

There is hardly any difference between black and green olives, but one is in their degree of ripeness. Green olives are unripe, whereas the black olives are ripe. Green olives are picked well before they are ripe, while black olives are picked only after they are ripe.

Another difference is that green olives have to be soaked in a lye-solution before brining. Black olives, on the other hand, don’t need soaking. It is also said that green olives contain more oil than black olives.

There is a slight difference in texture, between the two. Green olives have a firmer texture than black olives. Where green olives are moist, black olives are dry. Unlike green olives, black olives have a smooth finish.

Chefs have different preferences when it comes to using green or black olives in their menus. Most chefs use green olives as a garnish or to give a ‘bitter’ taste. Mostly green olives are not cooked or baked. In contrast, black olives are used in baked and cooked dishes and are mainly used in meat, salad, pizza and calzones.

Green olives are stuffed with capers, anchovies, almonds and pepper to add to the taste and flavor. Black olives, however, are not usually stuffed.

There is not much difference between green olive and black olives when comparing their nutritional aspects.

Summary

1. Green olives are unripe whereas black olives are ripe.
2. Green olives have to be soaked in a lye-solution before brining. There is no need to soak black olives.
3. Green olives contain more oil than black olives.
4. Green olives have a firmer texture compared to black olives.
5. Where green olives are moist, black olives are dry.
6. Unlike green olives, black olives have a smooth finish.
7. Green olives are stuffed with capers, anchovies, almonds and pepper to add to the taste and flavor. However, the black olives are not usually stuffed.