Black olives cured in brine

Black olives cured in brine are a very popular ingredient in Mediterranean cuisine and are commonly used to add intense flavor and firm texture to a wide variety of dishes, from salads to pizzas and sauces. These are ripe olives, whose skin has acquired a characteristic dark color after the brining process, which involves submerging them in a solution of water and salt for several weeks or months. This method helps to remove their natural bitterness and enhances their salty and slightly acidic flavor.

The origin of brine-cured black olives lies in Mediterranean countries, especially Spain, Italy, and Greece, regions with a long olive-growing tradition. In Latin America, their use has spread thanks to the influence of Spanish and Italian cuisine.

From a nutritional point of view, black olives are a good source of healthy fats, primarily monounsaturated fatty acids, antioxidants such as vitamin E, and phenolic compounds that promote cardiovascular health and have anti-inflammatory properties. They also contain minerals like iron, calcium, and sodium, the latter provided by the brine.

In different Latin American countries, brine-cured black olives may go by various names or synonyms, such as black olives in brine, salt-cured black olives, or simply black olives. In some places, they are also known as table black olives to distinguish them from olives used exclusively for oil extraction.