Cultivated since biblical times, the olive tree is a symbol of peace, a hardy evergreen suited to climates with cold winters and hot, dry summers.
Raw olives are incredibly bitter, so once harvested they are cured and then usually preserved in salt or brine. The small, oval olive fruit has a flavour ranging from salty to mild and sweet. It can be harvested at any stage – the immature fruit is green; it turns red-brown and then black when fully ripened – which accounts in part for the variation in flavour.
Originating from and named after the region of Kalamata in Greece, this olive is a black, medium-sized fruit with a salty flavour, and is probably the most popular olive in Australia.
A small black French olive, the Nicoise has a nutty flavour and is traditionally used in the salad of the same name.
A small oily Italian black olive with a mild flavour, the Ligurian olive is a good addition to fish dishes.
A paste made from black olives, olive oil, capers, anchovies and lemon juice, olive tapenade is used as an addition to a variety of recipes such as appetisers, sandwiches pizzas and pasta dishes.
Made using green olives, which are larger, firmer and easier to pit than black varieties, stuffed olives commonly contain such flavours as capers, nuts, feta or anchovies.
Any variety of olive can be marinated. Marinades usually consist of herbs, such as rosemary or oregano, as well as other flavours such as garlic or chilli.
Olives are available year round. Look for green olives with firm flesh. Black olives are slightly smaller, and should have a glossy skin. Olives sold at delicatessens tend to be of better quality than those sold in jars at supermarkets.
Olives can be stored in an airtight container in the fridge for 3 to 5 days.
Drain oil or brine, pit and use as desired
Use olives to top pizzas, or add to sauces, salads and martinis. If including in a sauce or stew, add olives towards the end of cooking, or they will loose some of their flavour and may become bitter.