Natural black olives are fully ripened, tree-matured fruits harvested in winter, offering a rich, savory taste and high nutritional value (vitamin E, antioxidants). Unlike "ripe" canned olives, which are dyed, natural olives have variations in color and are typically cured in brine for 2–4 months.
Key Characteristics and Types:
Ripening Process: They start green and transition to purple, then black as they mature on the tree.
Flavor Profile: Generally more complex, soft, and slightly bitter compared to green olives.
Varieties: Common types include Kalamata, Manzanilla, Picual, and Dolci, available whole, pitted, or sliced.
Health Benefits: High in monounsaturated fats (healthy fats), which help prevent heart disease, along with Iron, Calcium, and Copper.
Available Packages:
Barrels 220 L , Plastic Pails , PET Jars and Glass Jars.
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