Olives
Olives are cured fruits with a savoury, gently bitter flavour and a firm, juicy texture. They contribute salt, aroma and unsaturated fat to salads, appetisers and sauces.
What it offers and why to use it
Olives are cured fruits with a savoury, gently bitter flavour and a firm, juicy texture. They contribute salt, aroma and unsaturated fat to salads, appetisers and sauces.
Savoury, fruity and mildly bitter; intensity varies with variety and cure.
From shopping to cooking
Choose
Choose glossy, firm olives in clean brine, without off odours or excessive softness.
Store
Refrigerate opened olives in their brine in a covered container and use within the period stated on the pack.
Prepare
Serve in salads and appetisers, or chop into fillings, tapenades, sauces and breads.
How to make the most of it
Good pairings
Pairs with tomato, citrus, tuna, anchovy, herbs, cheese and extra virgin olive oil.
How to substitute it
Capers can provide a different but similarly savoury accent.
Recipes with olives
Smoked salmon rolls with salt cod cream and peppers
Pescatarian Includes 1 h chilling
Hake fritters with olive hummus
Pescatarian
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