Las aceitunas de mesa se pueden presentar de diferentes coloraciones y eso depende del tratamiento al que hayan sido sometidas y el momento de su recolección.
Del fruto del olivo nace la aceituna y puede tener varios destinos agroindustriales; como puede ser la producción de aceite o como fruto de mesa. Hay que tener en cuenta que no todas las variedades de aceituna sirven para ambos usos, y las hay que están enfocadas a la producción de aceite y otras destinadas a ser aceitunas de mesa.
La aceituna de mesa no llega a la mesa directamente del árbol, como lo hacen las manzanas o pera. Su proceso se basa en pasar por un proceso de fermentación láctica que por bacterias se transforman los azúcares en ácido láctico y, de esta forma, acidifican la pula, la reblandecen y la conservan frente a otros agentes patógenos y después una conservación en salmuera u otros métodos.
La fermentación es el proceso que se realiza a la pulpa de la aceituna comestible y se suele aderezar con hierbas aromáticas para que la carne de la aceituna adquiera un sabor apetitoso y característico.
Aunque igual no lo creamos, las aceitunas negras no son una variedad de aceituna, sino que todas las aceitunas cuando maduran oscurecen, como hacen las uvas. Por tanto, el proceso para conseguir una aceituna negra es tan sencillo como recoger el fruto cuando ya está en plena maduración, de modo que cuanto más maduro esté, más oscura será. Si la aceituna se recoge antes de su madurez, obtendremos una aceituna verde.
A pesar de ser la misma aceituna pero estar recogida en un tiempo diferente una de la otra, también se diferencian por el sabor que proporcionan. Por lo general, las aceitunas verdes son más densas, más firmes y más amargas que las aceitunas negras. Aunque el sabor y textura de una aceituna también depende del método de curación que se haya utilizado. En cuanto a los aspectos nutricionales, no existen diferencias entre ambas. Generalmente, las aceitunas aportan una gran cantidad de grasas monoinsaturadas, que son beneficiosas, y minerales, como el hierro y el cobre. También son ricas en vitamina E, polifenoles y flavonoides, que son antioxidantes con propiedades antiinflamatorias.
Entre los beneficios que no proporcionan las aceitunas podemos destacar los siguientes:
Entre los beneficios que no proporcionan las aceitunas negras podemos destacar los siguientes:
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