Instructions: Why is it that an olive so sehlom tastes of anything that even vaguely resembles the fleshy fragrant fruit of the Mediterranean the minute you leave its azureblue sundrenched shores? I am certain it is because the olives have often travelled in brine which although it is an essential part of thr pickling process does affect their flavour if they steep in it far too long.

Red or black olives are merely green fruits which have been left on the tree to ripen fully. All olives have to be salted or brined before they are ready and it is impossible to eat them straight from the tree.

If you buy your olives in brine (most canned olives are packed in the salty liquor) rinse them thoroughly before use. I always try to crush mine lightly and then toss them in garlic herbs and seasonings before steeping them in good olive oil for 30 minutes or so before using them.

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