Olives have graced human tables for thousands of years — from ancient Greek feasts to modern kitchens. Their distinct taste and rich health benefits have made them a staple in Mediterranean diets and a growing favourite across the world. But beyond their tangy flavour, many people still have questions about how olives fit into a healthy lifestyle and how best to enjoy them.
Let’s explore everything you’ve ever wanted to know about olives — from whether they’re fruits or nuts, to how to store them properly.
Can you eat olives raw?
Technically, yes — but you won’t want to.
Raw olives straight from the tree are extremely bitter due to a natural compound called oleuropein. This bitterness makes them inedible without proper processing. That’s why olives go through curing or fermenting methods before they hit store shelves.
These processes — using brine, water, or lye — remove the bitterness and bring out their delicious flavour. So while raw olives are safe, they’re not palatable. Always go for cured or jarred olives like these:
· Pilaros Green Olives (Garlic Stuffed)
· Unico Manzanilla Stuffed Olives
Why can’t you buy black olives in a jar?
You can buy black olives in a jar — but they might not be the type you think.
Some “black” olives in stores are actually green olives that have been oxidized (exposed to air and treated with iron salts) to turn dark. These are the ones you often see sliced on pizzas or in salads.
True naturally ripened black olives, like Kalamata or Niçoise, are usually sold in brine or oil, not in standard tin cans. Their unique curing process and delicate flavour often make them available in glass jars or specialty packaging instead.
Why are Kalamata olives so expensive?
Kalamata olives, native to Greece, are prized for their rich, fruity flavour and firm texture. They’re hand-picked, naturally cured, and protected under the PDO (Protected Designation of Origin) label, ensuring authenticity and quality.
These factors — along with long fermentation times — make them more labour-intensive and costly to produce. The result is a premium olive that’s well worth the extra price for olive lovers seeking authentic Mediterranean flavour.
Are olives fruits or nuts?
Despite their savoury flavour, olives are actually fruits — specifically drupes, or stone fruits, just like cherries, peaches, and mangoes. Each olive has a fleshy outer part and a hard pit inside, which qualifies it as a fruit rather than a nut.
The confusion often arises because we typically eat olives in savoury dishes instead of sweet ones. However, botanically speaking, olives grow from the flower of the olive tree (Olea europaea), making them genuine fruits.
So next time you enjoy a handful of olives, remember — you’re technically snacking on fruit!
Is it okay to eat 20 olives a day?
Eating 20 olives a day might sound excessive, but it depends on the type and your diet. Olives are packed with healthy monounsaturated fats, antioxidants, and vitamin E — all great for heart health and skin.
However, olives are also high in sodium due to the brining or curing process. A typical serving of 5–10 olives can contain over 300 mg of sodium. If you’re watching your salt intake, eating 20 olives could push your daily limit.
In moderation (about 5–10 olives per day), they can be an excellent addition to a balanced diet.
When should you not eat olives?
While olives are generally healthy, there are times when you might want to avoid them:
· If you have high blood pressure: Because of their sodium content, brined olives can raise blood pressure if eaten in excess.
· If they smell or taste off: Spoiled olives can develop a foul odour, slimy texture, or unusual taste — signs they’ve gone bad.
· If you’re allergic to pollen or latex: Rarely, people with certain allergies may experience cross-reactions with olives.
When in doubt, check the expiry date, rinse excess brine, and enjoy them in moderation.
Should olives be refrigerated?
Yes — once opened, olives should be refrigerated.
Unopened jars or cans of olives can stay in the pantry because they’re sealed and preserved in brine. But once opened, air exposure can promote bacterial growth. Keeping them in the fridge helps preserve their freshness and flavour.
Just make sure they remain submerged in brine to prevent drying out or mould growth. If they’re packed in oil, refrigeration can make the oil solidify — simply bring them back to room temperature before serving.
Should you rinse jarred olives?
Rinsing jarred or canned olives is optional but recommended if you want to reduce saltiness.
The brine helps preserve olives, but it also adds sodium. A quick rinse under cold water can remove excess salt and give them a cleaner taste.
However, if you enjoy the briny flavour or plan to use them in dishes that balance salt (like salads or tapenade), you can skip rinsing.
Can olives in the fridge go bad?
Yes, olives can go bad in the fridge, especially if they’re not stored properly.
Keep these tips in mind:
· Always ensure they’re fully submerged in brine or oil.
· Use a clean spoon or fork each time you take olives out.
· Check for signs of spoilage — cloudiness, mould, or a sour odour.
Properly stored, opened olives last up to 2–3 weeks in the fridge.
Do olive trees last in winter?
Olive trees are native to the Mediterranean, where winters are mild. While they prefer warm climates, some hardy varieties can survive winters — especially in milder regions.
In colder provinces, olive trees can be grown in pots and moved indoors during winter. The key is to protect them from frost, as temperatures below –5°C can damage the tree.
So yes, olive trees can last through winter — but they’ll need some extra care in extreme climate.
Can you eat olives straight from the jar?
Absolutely! You can eat olives straight from the jar — they’re already cured and ready to eat.
Just make sure to use a clean utensil to avoid introducing bacteria into the brine. Whether you prefer them as a quick snack, in a charcuterie board, or tossed into pasta, olives straight from the jar are a simple, delicious treat.
Are green olives and black olives the same?
They come from the same tree, but the difference lies in ripeness.
· Green olives are picked before they’re fully ripe — firmer and slightly bitter.
· Black olives are harvested later, after they’ve ripened on the tree, giving them a softer texture and milder flavour.
Both are nutritious, offering healthy fats, iron, and antioxidants. The choice between them mostly comes down to personal taste and the dish you’re preparing.
