Olives are one of the oldest and most domesticated crops raised by humans, dating back over 6,000 years, when they were native to Asia Minor and spread from Iran, Syria, and Palestine to the rest of the Mediterranean basin. Olive trees are considered among the oldest known cultivated trees in the world — grown even before written language was invented.
Olives also occupy a rich history in Greece. The ancient Greeks used olive oil not only in their cooking, but in many other facets of life, including sports, health, and rituals. They were seen as a status symbol, and the olive tree and its fruit were considered sacred.
You may be surprised to learn that there are over 1,000 different varieties of olives harvested worldwide including 60 in Greece alone. Individual olive varieties differ in many ways, coming in every color, shape, and size. The difference between a green, purple, or black olive is really a matter of ripeness: all olives start out green and turn black over time. How ripe the olive is when it’s harvested affects its color, texture, and flavor.
As for their use, some olives are suitable exclusively for olive oil production (an estimated 90%), while others shine as table olives.
Growing up, there was always a plate of olives on our family table. My Papou — grandfather in Greek — would remind us that olives were one of the cornerstones of Greek Mediterranean cuisine. To him, they were never just another food. They were a symbol of culture, history, health, and hospitality, woven into the life of the region for thousands of years.
He loved to tell us stories about the olive tree’s deep roots in Greek mythology and history. In ancient Greece, olive wreaths crowned Olympic champions, and according to myth, Athena earned the patronage of Athens by gifting the city an olive tree — a gift that became a lasting emblem of wisdom, nourishment, and peace.
There are hundreds of different varieties of olives. Most start out green, then darken as they ripen. Green olives are typically harvested earlier, while black olives are left on the tree longer and develop deeper color and flavor. Depending on the variety, ripe olives may turn purple, brown, or nearly black rather than true black.
One of the many exceptions is Leucolea, the sacred white olive of Calabria — also known as Oliva Bianca, Leucocarpa. It’s an ancient and extremely rare olive cultivar found almost exclusively in Calabria, Italy — the only known olive variety whose fruit remains ivory white at full maturity rather than turning dark.
Whole olives are small but nutrient rich. Greek Green Olives, such as Halkidiki, and Kalamata olives are often especially valued for their antioxidants, including anti-inflammatory polyphenols, while black olives may provide slightly more iron.
Unlike olive oil, whole olives contain fiber, water, and a wider mix of nutrients, with about 40 calories in 10 medium olives. Olive oil is more concentrated, with about 120 calories per tablespoon, but both provide heart-healthy monounsaturated fats.
The one caution is sodium. Because olives are cured in brine, they can be salty, so a sensible serving is about 5 to 10 olives a day — especially if you are watching your salt intake.
That is why I think of olives as a smart little bite: flavorful, satisfying, and full of benefits when enjoyed in moderation.
In Greece, olives are part of everyday eating. They appear as a snack, a side dish, a topping, or tucked into a classic Greek horiatiki salad. A few olives can bring saltiness, richness, and depth to even the simplest meal.
Botanically, olives are a fruit because they contain a seed and grow from the flower of the olive tree. But in the kitchen, their savory flavor makes them behave more like a vegetable — which is why they work so well in salads, spreads, appetizers, and warm dishes. Here are two simple ways to enjoy them:
One of my favorite simple combinations is Marinated Green Olives and Feta (Elies kai Feta). Toss cracked or whole green olives with extra virgin olive oil, red wine vinegar, fresh oregano, thyme, garlic, and generous pieces of Greek feta packed in brine. It is salty, creamy, bright, and perfect for the center of the table.
For something warm, make Herb-Roasted Olives. Combine your favorite olives with extra virgin olive oil, oregano, garlic, parsley, and a little lemon zest. Spread them on a foil-lined baking sheet and roast at 450 degrees for about 15 minutes, until fragrant. Serve them warm as a snack, appetizer, or easy side dish.
To this day, whenever I set out a small bowl of olives, I think of my Papou and that family table. Olives were never meant to be rushed. They were meant to be shared — passed from hand to hand, enjoyed with bread, cheese, conversation, and love. That is their real magic: one small bite can carry history, health, and home all at once.
