Ever wonder why some olives are green and some are black? It’s all about how they’re cured: when picked right off the tree, olives are actually quite inedible. They naturally contain a few phenolic compounds that are extremely bitter to the human palate, but which can be removed by curing them in an alkali solution. In the early 20th century, a speedy curing process was developed using a combination of curing solutions, compressed air, and heat treatments to oxidize these compounds out, which results in a softer texture, milder flavour, and deep black hue. Olives cured the old-fashioned way, like TJ's Medium Green Ripe Pitted Olives, take much longer to cure, but retain their original green colour, are relatively firmer in texture, and comparatively richer with buttery, briny flavour.

So, which situations call for which kind of olive? It really depends on your mood: while both Black Olives and Green Olives make a terrific topping for pizza, pasta, and salads, we find that our Green Manzanilla Olives’ bolder profile and meatier texture make them a more favourable option for those that enjoy more overt olive flavour. Similarly, that also makes them a great choice for inclusion in charcuterie boards and antipasto platters, where their bright green colour will also add some verdant, visual variety. And of course, if you enjoy olives as much as we do, they’re also stupendous for simply snacking on by the handful.