Green olives, harvested before they reach full ripeness, exhibit a firm texture and a slightly bitter, tangy taste due to their high levels of oleuropein, an active polyphenol. After being picked, green olives typically undergo curing—a process involving water, brine, or lye—to make them palatable, which also modifies their flavor profile.
The scent of green olives is distinct, fresh, and herbaceous with subtle notes of grass and artichoke, reflecting their unripe nature. Depending on the curing method, additional nuances can be detected; for instance, brine-cured olives might carry a sharp, saline aroma, while those treated with herbs or garlic during the pickling process can have more complex, aromatic layers.
This unique blend of earthy and piquant characteristics makes green olives a versatile culinary component, widely used in Mediterranean cuisines, from garnishing cocktails like martinis to being an essential part of salads, pizzas, and tapas.