Widely grown all over the Mediterranean, where they've been cultivated since biblical times, olives are mainly green and black, but can also come in many different shades in between.
The difference in colour reflects not their variety, but the stage of ripening when picked. Green olives are harvested in October or November, when still young. Black olives are picked in December, by which time they have matured and are fully ripe.
Most of the crop is used to make olive oil, and the remainder is preserved by pickling, marinading or sometimes salting, to be eaten as they are or used in cooking.
How do I get Olive ready to use?
Drain the oil of brine that they've been stored in, then pit, if you like (you can buy pitters for this task). Leave whole or chop, according to your recipe.
What about keeping Olive ?
Tinned or bottled olives should be stored in a cool, dark place until opened. They'll last up to 12 months. After opening, keep in the fridge in an airtight container - they keep for 3-4 days.
Olives bought loose should also be kept in an airtight container and consumed within the same length of time.
How do I cook Olive ?
Serve stuffed olives with drinks; use to make tapenade; chop and add to salads, pasta, or stews, or use to top pizza.
What happens if I don't have Olive ?
We can't think of any good alternative for Olive .
Widely grown all over the Mediterranean, where they've been cultivated since biblical times, olives are mainly green and black, but can also come in many different shades in between.
The difference in colour reflects not their variety, but the stage of ripening when picked. Green olives are harvested in October or November, when still young. Black olives are picked in December, by which time they have matured and are fully ripe.
Most of the crop is used to make olive oil, and the remainder is preserved by pickling, marinading or sometimes salting, to be eaten as they are or used in cooking.