Olive
Used in 2 recipes on RecipeWiki.
Olives here are of two kinds: pitted green olives and black olives, both cured, since raw olives are too bitter to eat. Green olives are firmer, sharper and more briny; black olives are softer, with a mellower, fruitier taste. Black olives go into Spaghetti alla Puttanesca with capers and anchovy, giving the sauce its salty punch. Green olives add a sour, salty note to the Russian soup Solyanka, served alongside a slice of lemon. Olives sold with the stone usually have a better texture than pre-pitted ones; flatten them with a knife blade and the stone slips out. Taste the dish before salting.
Most often cooked with
CaperRecipes with olive
Solyanka
A thick sour-salty soup of mixed cured meats, brined cucumbers, olives and lemon, built on their brine as much as stock.
Russian
Soups
Tomatoes
Spaghetti alla Puttanesca
A store-cupboard sauce of anchovies, olives, capers and chilli melted into tomato, salty enough that it needs no cheese and barely any salt.
Italian
Main courses
Pasta