Green olives vs. Black olives: Key differences, nutrition, and health benefits
Green and black olives, both from the same fruit, differ in ripeness, taste, texture, and nutrient content. Green olives are firmer and tangier, rich in oleuropein, while black olives are softer and milder, offering hydroxytyrosol and anthocyanins. Both provide heart-healthy fats and antioxidants, with slight variations in vitamins and minerals.
Green and black olives, both from the same fruit, differ in ripeness, taste, texture, and nutrient content. Green olives are firmer and tangier, rich in oleuropein, while black olives are softer and milder, offering hydroxytyrosol and anthocyanins. Both provide heart-healthy fats and antioxidants, with slight variations in vitamins and minerals.
