Description
Black olives are not a different variety from green ones: they are olives left to ripen longer on the tree, until the skin turns dark and the flesh softer and tastier. Italy, Greece and Spain produce many varieties.
I use them in salads such as fennel and orange or insalata pantesca, in sauces, in fennel ragù and in panzanella. Oven-dried black olives, drier and more intense, are delicious. Buy olives with the stone and pit them yourself: they have more flavour.
I use them in salads such as fennel and orange or insalata pantesca, in sauces, in fennel ragù and in panzanella. Oven-dried black olives, drier and more intense, are delicious. Buy olives with the stone and pit them yourself: they have more flavour.
.jpg?locale=en)