-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.