While black olives can be used for olive oil, they are generally not the preferred choice.
Here's why:
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Ripeness and Flavor: Black olives are more ripe than green olives. Green olives, being less ripe, typically yield olive oil with a stronger, more robust flavor, higher antioxidant content, and a peppery finish.
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Oil Quality: The reference suggests that greener, less ripe olives produce a more powerful oil, implying that black olives, being riper, might result in a milder oil. While still potentially good, it might not have the same desirable characteristics.
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All Olives Change Color: It's important to remember that all olives start green and darken as they ripen, eventually becoming black. The stage at which they are harvested impacts the flavor profile of the resulting oil.
In summary, while technically possible to make olive oil from black olives, green olives are typically favored for their superior flavor and health benefits.
