Olive

Olives at the covered market in Avignon

Olives have existed as a domesticated crop in the Mediterranean since biblical times. The raw fruits are pressed to make olive oil, The oil can be further prepared into butter or animal fat substitutes. The fruit can be processed into green or black olives. Green olives are pickled before being ripened, black olives after. They may be stored in brine, oil or even vinegar. They may also be stuffed, sometimes with pimentoes and are often served as nibbles with drinks. They are a valuable addition to the kitchen.