[Sca-cooks] Olives

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Dec 21 04:28:24 PST 2009

On Dec 21, 2009, at 2:06 AM, Stefan li Rous wrote:

> Do you mean green olives as compared to the black ones? Or green as opposed to ripe olives. I thought the difference between black and green olives was due to different processing.

Yes and no, mostly no. Canned black olives aren't ripe, or at least not naturally so; they pretty much need to be unripe in order to be firm enough to withstand the mechanical pitting process.

However, olives can indeed ripen naturally on the tree (they still need some processing, generally).

> Does extracting olive oil not require ripe olives?

No, usually it comes from green olives, it's my understanding. At least that is what I STR Cato saying on the subject. I think it's supposed to have a longer shelf-life, and possibly a better flavor, longer, if made that way.


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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