Other
Green Olives
Unripe olives, picked green and cured in lye, brine, or salt so the bitter compound oleuropein breaks down. The fruit is still the olive.
Origin
Cured around the Mediterranean and in other olive-growing regions.
Flavour
Firm, salty, and bright, more bitter than a ripe black olive.
How to use it
Eat them whole, or chop them into salads and cooked dishes.
Storage
Refrigerate in brine once the jar is open.
Recipes using it
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