Green olive

They are picked before they ripen; olives left on the tree usually darken. Freshly picked olives are very bitter, so table olives are cured in brine, dry salt or an alkaline solution before eating.

A quick rinse can remove some of the salty brine from the surface, especially if you are adding them to a dish that is already well seasoned. Pat them dry if you want them to brown or blend smoothly.

Keep them in the fridge, covered by their brine, and use a clean utensil to take them out. If there is not enough brine, top them up with cooled boiled water mixed with salt rather than leaving them exposed to air.

Add them towards the end of cooking so they warm through without turning soft or making the dish too salty. They work especially well in chicken tagine, tomato sauces and baked fish.

Their briny, savoury flavour pairs well with feta, citrus, capers, garlic and herbs such as oregano. Use them in a Greek-style salad, on a pizza or in a chopped olive tapenade.

For a similar salty, briny bite, use capers or chopped pickled gherkins, but start with less because their flavours are sharper. For a milder, fruitier taste, try black olives.

Many are sold with their stones, so check before serving them to anyone who may struggle with hard foods. To pit one at home, press it gently with the flat side of a knife; the flesh splits and the stone can be lifted out.