Olive
Olea europaea
fruit
The fruit of the olive tree, green then black when fully ripe, between October and December. It provides monounsaturated fats and oleocanthal.
- Origin
- Mediterranean basin
- Season (United States)
- September to December · grows in your region
- Preparation
- Raw, it is inedible: it is the brine, or the ash lye, that removes its bitter oleuropein. A “plain” olive has therefore always undergone a treatment.
- Did you know?
- A “turning” olive, pink or brown, is picked between green and black, just as it changes colour.