Olive
Olea europaea · Fruit
18 varietiesTop 10 pairings
An oil-rich fruit, picked green or ripened to purple-black, and too bitter to eat raw. Curing turns it salty, savoury and fruity: a Mediterranean staple, from Greek Kalamata to buttery Sicilian Castelvetrano.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one