Green olives are unripe fruits harvested from the olive tree, primarily the species Olea europaea. They are typically harvested before they fully ripen, giving them a firm texture and a slightly bitter taste. Green olives are often cured in brine or lye to reduce their bitterness and enhance their flavor, making them a popular ingredient in various dishes. These olives are rich in healthy fats, particularly monounsaturated fats, and are a good source of antioxidants. They are commonly used in Mediterranean cuisine, served as appetizers, or added to salads, tapenade, and pizzas.