Olives that have been ripened, either naturaly or artificially.
Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color. In addition to the original color of the olive, the color is affected by fermentation and/or curing in oil, water, brine or salt.
Selecting and Buying
Preparation and Use
Olive tapenade is a delicious and easy-to-make spread that you can use as a dip, sandwich spread, or topping for fish and poultry. To make it, put pitted olives in a food processor with olive oil, garlic, and your favorite seasonings. Toss pasta with chopped olives, tomatoes, garlic, olive oil and fresh herbs of your choice. Marinate olives in olive oil, lemon zest, coriander seeds and cumin seeds. Add chopped olives to your favorite tuna or chicken salad recipe.Set out a small plate of olives on the dinner table along with some vegetable crudités for your family to enjoy with the meal.
Conserving and Storing
Olives will keep freshest if stored in an airtight container in the refrigerator.