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Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects

Green olives are harvested earlier, when they are still unripe fruits, and still contain a lot of chlorophyll, to which they owe their green color. They are richer in water and mineral salts, they have a smaller fat content and are higher in antioxidants properties

An olive that has had its pit or stone removed is termed as pitted olives in culinary terms. They are generally stuffed with an ingredient such as a pimiento, jalapeno, dried tomato, garlic or onion. Olives can be pitted in small quantities at home by crushing an olive against the side of a chef's k

Black olives are fruits from the olive tree which are picked when fully grown and fully ripe while the green ones are not ripe yet. Black olives are sweeter in taste than the green ones (which are salty and bitter) and both have a seed inside them

Olive pomace is the solid residue obtained from the olive oil production process (during pressing or centrifugation). This residue is treated with solvents to extract the oil it contains to obtain crude olive pomace oil. As it is not edible, it has to be refined to obtain refined olive pomace oil

Pitted black olives- Black olives are picked from the plant after maturity and hence develop the characteristic black color. Black pitted olives are best served on salads or as pizza topping for their appealing looks. Pitted olives are readily available bottled in brine solutions at stores

Pitted black olives- Black olives are picked from the plant after maturity and hence develop the characteristic black color. Black pitted olives are best served on salads or as pizza topping for their appealing looks. Pitted olives are readily available bottled in brine solutions at stores.

Pitted Black Olives

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