Olives

Usually not: fresh olives are intensely bitter. They are cured in brine, dry salt or an alkaline solution to make them pleasant to eat.

No. Some turn black as they ripen, while others are picked green and darkened during processing. Colour alone does not tell you how they were made or how they will taste.

Keep them in the fridge, submerged in their brine or packing liquid, and use a clean utensil to take them out. If they came without liquid, transfer them to a clean, covered container and use them promptly.

Add them to Greek salad, pasta puttanesca or a tray of roasted vegetables. They also make a savoury topping for pizza and a flavourful addition to tapenade.

Yes. Stir them into stews, pasta sauces or braises near the end of cooking so they warm through without losing their firm texture or becoming too salty.

Lay an olive on a chopping board and press it gently with the flat side of a broad knife until it splits; the stone should then lift out easily. Use the knife carefully, especially with small olives.