B - The abc of Food Cooking and People - Black Olives

🫒 Black Olives – Bold, Briny, and Full of Mediterranean Mystery

Let’s take a moment to appreciate the black olive—small in size, but huge in personality. These little flavour bombs are more than just pizza toppings or salad accessories—they’re steeped in ancient tradition and bring a bold, earthy richness to any dish they touch.

Unlike green olives, black olives are fully ripened, either on the tree or through curing. As they mature, they mellow, developing that unmistakable deep colour and rich, savoury taste. Whether dry-cured, brine-soaked, or oil-packed, each type of black olive tells its own flavour story.

🍽️ From Tapenade to Tagine

Black olives are a staple in many global cuisines—from the Provençal tapenade of southern France to Moroccan tagines, Greek salads, and Italian pasta sauces. They bring a meaty texture and salty punch that balances beautifully with everything from creamy cheeses to roasted vegetables.

Try them:

Scattered over flatbreads or focaccia

Blended into a tangy olive tapenade

Paired with citrus, herbs, or slow-cooked meats

Simply served with almonds and wine for an easy appetiser

🌍 Did You Know?

Most black olives begin as green and darken through ripening or curing

Varieties include Kalamata, Niçoise, Mission, and Gaeta, each with its own texture and taste

Olives must be cured before eating—straight from the tree, they’re far too bitter

They’ve been cultivated for over 6,000 years, first in the Mediterranean and Middle East

✨ In Closing

Black olives are ancient, versatile, and always ready to add depth to your dish. From rustic pastas to elegant appetisers, they’re proof that big things come in small, wrinkly packages. So next time you’re reaching for something rich, salty, and full of history—go for the black olive.