Black pitted olives

Pitted black olives are ripe olives that have reached their characteristic dark color, typically shades of brown or black, and from which the pit has been removed to facilitate their consumption and preparation in various dishes. This ingredient is highly valued in Mediterranean cuisine and in various gastronomies around the world for its intense, slightly bitter, and salty flavor, which adds a distinctive touch to salads, pizzas, tapas, sauces, and side dishes.

The origin of black olives dates back to the Mediterranean region, especially countries like Spain, Italy, and Greece, where olive cultivation has been traditional for thousands of years. In Hispanic America, olives are also cultivated in areas with a similar climate, though on a smaller scale.

Regarding their nutritional properties, pitted black olives are a good source of healthy fats, primarily monounsaturated fatty acids that contribute to cardiovascular health. They also contain natural antioxidants like vitamin E, dietary fiber, and minerals such as iron and calcium. Additionally, they are low in carbohydrates and provide a concentrated flavor without adding many calories.

In different regions of Hispanic America, pitted black olives may be found under different names or colloquial terms, among which are: aceitunas negras deshuesadas, aceitunas negras deshuesadas, aceitunas negras libres de hueso, or simply olivas negras sin hueso.