Green olives in brine

Green olives in brine are fruits of the olive tree that are harvested before reaching full maturity, which gives them a fresher and slightly bitter taste compared to ripe olives. These olives are preserved in a solution of water and salt (brine), a process that helps to remove their natural bitterness and maintain their firm and juicy texture, making them ideal for use in various recipes.

The origin of green olives lies in the Mediterranean basin, especially in countries like Spain, Italy, and Greece, where olive cultivation is traditional and millennia-old. Thanks to their widespread cultivation, they can now also be found in Latin America and other regions with similar climates.

This ingredient is valued not only for its characteristic flavor but also for its nutritional properties. Green olives in brine are rich in healthy monounsaturated fats, antioxidants, and vitamin E, which help to take care of cardiovascular health and combat cellular aging. Furthermore, as they are in brine, they contain a moderate amount of sodium, so it is recommended to consume them in moderation.

In the Hispanic American world, green olives in brine may have different names depending on the region, among which the most common are: canned green olives, olives in brine, or simply green olives. In some countries, they are also called cured green olives, referring to their preservation process.