Green olives
Unripe olives, brinier and more assertive than black or Kalamata. Often stuffed with pimento, garlic, or blue cheese. Great chopped into salsas and braises for a briny kick.
Used for
- martinis
- salsas
- braises
- tapenade
In the kitchen
- Chop.
- Stuff.
- Pit.
Picking it at the store
- Castelvetrano olives are a milder, buttery green olive worth seeking out over the standard jarred kind.
- Taste before adding salt elsewhere in the dish. The brine carries a lot of it.
Related terms
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