Compared with the green type, black olives due their color to a longer ripening on the three. They are harvested later, and this is reason why, they contains a huge quantity of anthocyanins that make their color darker. Moreover, black olives contains more fats and less carbohydrates, that make them more digestible. Above all, they contain a higher quantity of phenols that have strong anti-inflammatory and antioxidant powers, able to prevent some cardiovascular diseases.

Whole black olives are a key ingredient of many dishes, used throughout the Mediterranean area, from Italian to Spanish gastronomy, from French to Greek. Black olives are a must in many Italian recipes, where tomato or fish are used, and they add the main touch to many salads and focaccia breads.