Because the part where oil comes from so they make olive oil in bottles.
Olive oil comes in glass botles, plastic bottles and metal cans. It all depends on the quality and the way the seller of the oil want to present the product. Olive oil in glass bottles is usually more expensive.
For most food packaging, the cheapest packing method is used that can sell the product. With the liquid packed with olives, cans is the cheapest method. The industry learned that consumers want to see green olives and the green pimiento stuffed olives - the picture on the can just wasn't enough. So, they had to move up to glass so people could see the quality of the product.
Green olives are a little unripe, but still ready to eat. Black olives are the same olives, but much riper. Green olives turn black as they mature.
They can be green, yellow, brown, black, or clear/colourless.
You can add black olives to your salad if you'd like, but a common green salad does not usually have them.
Black olives are actually green olives that are ripe. There are many types of olives and many of them are already dark in color. But the basic green olive (neé spanish olive or manzinilla olive) ripen over time into black olives ;)
In most cases, yes for black olives. However, green olives are packed in a brine that is heavy with salt, so, no for green olives.
Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.
Here are some health comparisons between Green and Black olives:Green olives have more calories.Green olives have more saturated fat.They both have about the same amount of protein and fiber.Black olives have more iron.Green olives have more vitamin E.Both have about the same amount of vitamin A.Green olives have about twice the amount of sodium.From this comparison, it looks like black olives are healthier in general, but neither should be considered unhealthy.
Green or black. Some are also grey or purple.
I would say it's probably more of an esthetic thing. Black olives wouldn't look appetizing in a jar with all the black liquid in it.Many green olives are either naturally fermented or acidified and do not require a metal can. Most black olives are a low-acid food and require a higher heat canning process - which is more easily accomplished in a metal can.
Black Olives are ripened Green Olives, so any Country mainly around the Mediterranean would have Black Olives, Including and not limited to Italy, Greece, Spain, France among others. All Olives start out Green then turn Black....
Green and brown.
Many people young and old enjoy eating olives. There are several different kinds of olives, including green, black, oil cured, and stuffed.