Have you ever wondered whether green canned olives are actually unripe or just different types of olives?Well, the truth is that there are no green or black olives, they are all basically the same. It is the treatment they undergo after being picked which makes them black or green.
The problem is that olives are literally inedible when picked from the olive tree. The reason for this is the chemical oleuropein which makes them taste so bitter, that they are not tasty at all. So, in order to actually make them ready for consumption, the olives need to be treated so that the oleuropein which causes the bitter taste is removed.There are two main techniques and solutions used for “curing” the olives once they are picked. One of the methods involves letting them stay in a salt water solution for about 6 weeks,. The other one, which uses chemicals, is faster and takes only about 24 hours but actually takes away some of the taste and nutritional qualities of this wonderful fruit.
So, how the olives you eat look depends mainly on how they have been cured for their bitterness. In fact, it is claimed that most black canned olives on the market are actually ripe green olives which have been cured by being stored in lye and then exposed to oxygen which changes their color and makes them more attractive to consumers.