Pickled olives

Pickled olives are preserved fruits of the olive tree, stored in a brine of olive oil, vinegar or salt water with herbs and spices. They come in green and black varieties, green olives tend to be firmer and more bitter, while black olives are riper and slightly sweeter. In the kitchen, they are used in Mediterranean salads such as Greek or niçoise, on pizza, in pasta dishes, as tapas or antipasti, and alongside cheeses and cured meats. They are rich in healthy monounsaturated fats, vitamin E and antioxidants. Their distinct salty, slightly bitter taste gives dishes an unmistakable Mediterranean character.