Most olives are oval in shape and have firm flesh surrounded by a tough skin. In the fruit itself is a large pit containing a single seed. Black olives are ripe green olives and are therefore sweeter. Both are naturally bitter and need to be salted to make them edible.
Basic techniques: glazing, marinating, stuffing, impregnating, slicing, puréeing, smoking.
Taste combinations: anchovy, raw ham, beef, shellfish and crustaceans, white fish, potato, aniseed, chilli pepper, lemon, goat’s cheese, juniper berry, capers, garlic, coriander seed, sweet pepper, rosemary.