-1/4 ounce can ripe olives

Ripe olives are the fully matured fruit of the olive tree (Olea europaea), a species native to the Mediterranean basin. Also called "black olives," they are picked at full maturity when the fruit has turned dark brown to black and possesses a softer texture and higher oil content than their green counterparts. Ripe olives are typically cured through fermentation or alkaline treatment, which develops their characteristic complex flavor and preserves them for long-term storage. The fruit consists of a fleshy body surrounding a large central pit. The primary commercial varieties include Manzanillo, Kalamata, and Arbequina, each with distinct flavor profiles ranging from mild and buttery to bold and fruity.

Ripe olives appear across Mediterranean cuisines in both whole and pitted forms, commonly featured in antipasto platters, salads, pasta dishes, and as a table olive served with cocktails. They are essential in American cuisine as a pizza and martini garnish, and appear in tapenade, olive tapenades, and various Mediterranean sauces. The flesh can be minced into sandwich spreads or incorporated into grain and vegetable preparations. Canned ripe olives, particularly those packed in brine or oil, offer convenience and consistent flavor. Their rich, sometimes salty character pairs well with citrus, garlic, capers, and peppery oils.