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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