A.K.A

Oil-cured or salt-cured.

What is it?

All olives, including oil-cured ones, must be cured to be palatable. That’s because olives picked right off the tree have an unpleasantly bitter taste that curing mitigates. There are several mediums for curing olives, including salt, brine, and lye. Oil-cured olives begin life as ripe (black) olives. They’re first dry-cured in salt, which makes them less bitter while concentrating and enhancing their flavors. Next, the salt is removed, and the olives are soaked in oil, which is sometimes flavored with spices and herbs, adding other layers of flavor. Though these olives still have a telltale prune-like exterior that comes from salt-curing, the oil rehydrates them, making them slightly plumper and meatier.

Intensely flavored, oil-cured olives may be served on their own or added raw to salads. When cooking with them—they’re delicious in braises—consider adding them toward the end of cooking because they can become bitter if overcooked. Look for them where other olives are sold.

Don’t have it?

Brine-cured olives can be substituted but the flavor won’t be as intense.

How to choose:

Oil-cured olives should look meaty and not overly dry.

How to prep:

Oil-cured olives are easy to pit because of their moist, pliable flesh.

How to store:

Keep olive-cured olives moist (drizzle olive oil over them if they look dry) and store them in the refrigerator.

Recipes

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  Recipe

  Shaved Fennel Salad with Oranges, Black Olives, and Pistachios

  With its sweet and salty flavors, this colorful salad makes a superb first course and would also work well as a side to a rich braise. A short soak in…

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  Recipe

  Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish

  This Mediterranean-inspired relish pairs nicely with most grilled fish, so if tuna isn't your favorite, substitute salmon, halibut, or swordfish steaks. For a shortcut, pulse the tomatoes and olives a few…

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  Recipe

  Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

  The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.

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  Recipe

  Red Potato Slices with Lemon & Olives

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  Recipe

  Roasted Chicken Salad with Fennel & Black Olives

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  Recipe

  Salad of Spicy Greens with Fried Cheese & Tiny Tomato Vinaigrette

  At the farmers’ market, choose a mix of young, firm, spicy greens that will hold up to the warm vinaigrette in this salad. The cheese I like for this recipe…