Green Olives,  kalamata Greece

 

In addition to the calories of the olives, we are interested in their nutritional values, to know which varieties or preparations may be more interesting to our food. The main conclusion is that the black olives have more fat and therefore more calories than the green, then come to see that. The olive is initially green and depending on its maturity is changing color from purple to black. Although all of them have a high fat content, when the maturation increases, the black olives have more fat than the verdant as we have already discussed. But do not forget that there are also black olives that do not have this color by its natural maturity, but because they have been subjected to oxidation in an alkaline environment. 

 

Green olives owe their color to the presence of chlorophyll; can also have a yellow coloration provided by carotenoids. As they mature are anthocyanins which provide a deep purple color. Is difficult to generalize to indicate the nutritional values of the olives, nor do they have the same nutritional values the green olives that the black, or the type of preparation by one method or another. We know that the olives are not like other fruits, cannot be eaten when they are picked directly from the tree by the intense bitter flavor that gives the oleuropein, a component phenolic that decreases with the maturation, which is why there are varieties of olives that well mature could be acceptable to the palate without having prepared.

Olivos Espiros, provide to all of them different treatments to make them edible, more tasty and appetizing.