Green olives

Green olives are the fruit of the olive tree (Olea europaea), harvested before they reach full maturity, which gives them a fresher and less sweet flavor than black olives. They are a fundamental ingredient in Mediterranean cuisine and are widely used in various recipes around the world.

The origin of green olives dates back to the Mediterranean basin, especially in countries like Spain, Italy, Greece, and Turkey, where they have been cultivated for thousands of years. Currently, their production has become globalized, and they are also grown in regions of Latin America, such as Chile and Argentina.

Regarding their properties, green olives are an excellent source of healthy fats (primarily monounsaturated fatty acids), antioxidants, and vitamin E, which helps improve cardiovascular health and combat cellular aging. Additionally, they provide dietary fiber and minerals like iron and calcium.

In Latin America, besides "green olives," this ingredient is also commonly known as natural olives or simply olives. In some countries, like Mexico, they may be called fresh olives, although this term is less common in recipes.

In cooking, green olives are used in salads, stews, and pizzas, as well as in appetizers and sauces, providing a characteristic salty and slightly bitter touch.