Olive

Olive

What it is

Straight from the tree an olive is inedibly bitter — someone, thousands of years ago, had the patience to discover that brine and time perform a miracle. Green and black are the same fruit, picked young or ripe; the dove brought Noah an olive branch, and it has meant peace ever since.

In the kitchen

Buy them with their stones — pitted olives trade flavour for convenience. Warmed briefly with citrus zest and herbs, they become another ingredient entirely.

Goes with

Lemon Anchovy Tomato Fennel Capers Oregano

Same species

Agrumato lemon oil Cracked olive of the Vallée des Baux Castelvetrano olive Bella di Cerignola olive Gaeta olive Gordal olive

Also used with

Argan oil Muscovy duck Huacatay (Peruvian black mint) Dry sausage Red mullet Blood orange

In season alongside

Scallop coral Lingonberry Belon flat oyster Black trumpet Lobster coral Cranberry

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