Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Green Olives

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

Green olives are the unripened fruit of the olive tree. (All olives ripen from green to black, through intermediate stages of reddish, brown, and purple.) Green and black olives aren’t necessarily different varieties of olive, as olives are harvested and cured for the table at all stages of ripeness. Examples of green olives incliude Picholine and Lucques. They tend to be more mild than black olives, but can be difficult to pit.

Don’t have it?

Black olives usually make a fine substitute.

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:

To pit stubborn olives, put the olive on a work surface, set the flat side of a heavy chef’s knife on top, and give it a good whack. The force splits open the olive and frees the pit. Be sure to wipe the knife blade frequently because it gets oily—and very slippery—after splitting a few olives.

How to store:

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


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial