/ 100 g olives

Olives are the small, oval stone fruits of Olea europaea, an ancient tree native to the eastern Mediterranean basin and now cultivated throughout Mediterranean climates worldwide. The fruit progresses from green (unripe) to dark purple or black (ripe) depending on harvest timing. Olives have a distinctive bitter flavor profile that requires processing—brining, curing, or fermentation—to become palatable, as fresh olives are astringent due to high polyphenol content. Key cultivars include Kalamata (Greek, dark and fruity), Manzanilla (Spanish, small and buttery), Castelvetrano (Italian, mild and creamy), and Arbequina (Spanish, small and sweet). Cured olives may be pitted, stuffed with pimentoes, anchovies, or cheese, or cracked to accelerate brine penetration.

Olives are fundamental to Mediterranean cuisines, served as table olives (antipasti, meze), in salads, pasta dishes, tapenades, and as garnishes for martinis and cocktails. Green olives are typically harvested early and tend toward peppery, grassy notes, while black olives develop deeper, sometimes winey characteristics. They are brined, salt-cured, or oil-cured depending on regional tradition. Olives pair well with citrus, garlic, herbs (particularly oregano and thyme), preserved lemon, and anchovy. They are central to Tapenade, Greek salads, Niçoise salads, and Italian antipasto platters.