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Ingredient

Niçoise Olives

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What is it?

Niçoise olives are a French favorite, produced in the region around the French Riviera. Brine cured, they have an intensely savory flavor and often come packed with herbs. A classic component of salade niçoise, pitted, minced niçoise olives make a fine, full-flavored tapenade spread, too.

Kitchen math:

3 oz. = 1/2 cup whole = scant 1/2 cup pitted and chopped

Don’t have it?

Substitute Kalamata or other brine-cured black olives.

How to choose:

At the market, olives should be unbruised, clean, and firm (if brine-cured). Brine-cured olives should also be plump, with smooth, shiny skins and moist interiors.

How to prep:

Be sure to let olives come to room temperature before serving. Drain brined-packed olives before serving. When cooking with olives, be careful with adding additional salt, as olives will add their own salty flavors.

How to store:

Always keep olives moist, either in brine or sprinkled with olive oil and store in the refrigerator.

    Recipes

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