Green olives

Description

Green olives have a fresh, slightly spicy, and slightly bitter taste with a fruity note, as well as a firm, meaty texture; their skin can be shiny, with colors ranging from light green to yellow-green, often with a pit or pitted. They are a source of monounsaturated fatty acids (mainly oleic acid), vitamin E, fiber, and polyphenols with antioxidant properties, which promote heart health, reduce inflammation, and protect cells; it is worth noting that olives in brine contain a lot of sodium, so salt intake should be monitored. In the kitchen, green olives work well in salads, tapenades, pizza, pasta, stews, marinades, and as a snack or ingredient in an antipasti platter. To prolong freshness, store them in their original brine in a tightly sealed jar in a cool place after opening, preferably in the refrigerator, ensuring they remain completely submerged; before use, they can be rinsed to reduce saltiness.