Tag: Olive processing

Over 700 million gallons of canned and jarred olives are consumed annually, but their processing raises questions about their nutritional value compared to fresh olives. So, are canned olives good for you, or is their convenience hiding a serious nutritional compromise?

Originating over 6,000 years ago in the Mediterranean, the curing of olives is an ancient tradition necessary to make the naturally bitter fruit palatable. This process leads many to ask, "Do olives count as a fermented food?", with the surprising answer depending entirely on how they are prepared, as several different methods exist.

The acidity of olives varies. Fresh, raw olives contain organic acids, but curing and fermentation alter their pH, resulting in a slightly acidic to neutral product. This process changes their flavor and impact on the body.