Black olives

Black olives are the ripe fruit of the olive tree, characterized by their dark color, which ranges from deep brown to intense black, depending on the harvest time and variety. This ingredient is fundamental in Mediterranean cuisine and is used both for direct consumption and in the preparation of dishes such as salads, sauces, pizzas, and stews.

The origin of black olives dates back to the Mediterranean basin, especially in countries like Spain, Italy, and Greece, where olive cultivation has a millennia-old tradition. However, today their cultivation extends to many regions of Latin America and other parts of the world with suitable climates.

Among their properties, black olives are rich in healthy fats, primarily monounsaturated fatty acids, which provide benefits for cardiovascular health. They also contain antioxidants, vitamin E, and minerals such as iron and calcium. Furthermore, they add intense flavor and a meaty texture to preparations.

In different Spanish-speaking countries, black olives may also be known as ripe olives or simply olives (when differentiated by color in the recipe). In some regions, such as Mexico and parts of Central America, it is common to specify "black olives" to clearly distinguish them from green ones.