Green olive

No: fresh olives are intensely bitter because they contain oleuropein. They are cured, usually in brine or salt, before they are eaten.

A quick rinse under cold water removes some surface brine and salt, while leaving the olives’ flavour intact. Pat them dry if you are adding them to a salad or frying them.

Keep them in their brine in a clean, covered container in the fridge, using a clean spoon to take them out. If the olives are no longer covered, top up with brine rather than plain water.

Stir pitted olives into tomato sauces, stews or tray-baked fish near the end of cooking so they keep their shape and punchy flavour. They are also a classic ingredient in puttanesca sauce.

Their salty, tangy flavour works well with feta, tomatoes, citrus, garlic and fresh herbs. Serve them with bread and cheese, or chop them into a dressing for a bean or potato salad.

Yes, but green olives are generally firmer and more sharply briny, while ripe black olives tend to taste milder and fruitier. In a recipe, start with a little less green olive and taste before adding extra salt.

Yes. Remove the stone and cut the olive into small pieces before serving it to a young child; whole olives and stones can be difficult to manage safely.