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-The only difference between green olives and black olives is ripeness. Unripe olives are green, whereas fully ripe olives are black.

-Black olives contain more oil than green.

-Olives are cured or pickled before consumption, using various methods including oil-cured, water-cured, brine-cured, dry-cured, and lye-cured.

-Kalamata olives are generally rather salty. They are also brine cured. Some black olives are dry cured, covered with lots of salt. You can tell dry-cured olives by their wrinkly skin.

-Kalamata olives are good for cooking, or making into tapenade, because they are easy to pit. Their large size makes them easy to handle, and the pit pops out.


-Kalamata olives can be pitted and added to your favorite recipes.

-Kalamata olives are imported from Greece and are typically known as Greek olives.

-On the vine, Kalamata olives are a deep purple color; after soaking in brine or vinegar, they take on an almost black hue.

-Kalamata olives have a rich flavor and more meat than other olives.

-They are frequently added to recipes and enjoyed as a snack.

-Pitting Kalamata olives can be done by hand or using a pitter.

-The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become.